Preheat the oven to 375°F. Spray an 8x8-inch baking dish with flour-based cooking spray.

In a medium bowl, combine 1/4 cup butter with 1 teaspoon vanilla extract, granulated sugar, and shredded coconut and set aside.

In a second medium bowl, use an electric mixer on medium speed to cream the remaining 1/2 cup butter, light brown sugar, and the remaining 1 teaspoon vanilla extract. Add the flour and baking soda, then continue mixing to combine thoroughly (the dough will be crumbly). Press evenly into the prepared baking pan.

Bake for 15 minutes then remove from oven and cool for 5 minutes. Spread the pineapple evenly over the cookie layer.

Spread the coconut mixture evenly over the pineapple layer.

Return to the oven and continue baking for 25 minutes, until the topping is lightly browned. If the coconut is browning too fast, lightly cover with foil during the last 10 minutes of baking. Cool completely on a wire rack then slice and serve at room temperature.