1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the flour, salt, vanilla extract, and shredded coconut until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
6. Fill each indentation with about 1/2 teaspoon of pineapple jam.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.