Preheat oven to 350. In a medium sixed bowl, combine flour, salt, soda and powder. In a large bowl, cream together the sugar and shortening until smooth and fluffy. Add the eggs, pineapple and vanilla; beat thoroughly. Gradually add the flour mixture by teaspoonfuls onto greased cookie sheet. Sprinkle
each cookie with a pinch of coconut. Bake 12 to 15 minutes.
NOTE: I like to substitute rum extract for the vanilla for a real tropical favorite!!! Contributed by Tawnya Hendrix, firstname.lastname@example.org