In a large mixing bowl, combine 5 ½ tablespoons of softened unsalted butter, 4 ounces of softened cream cheese, and ¾ cup of sugar. Using an electric mixer, cream these ingredients together on medium speed for about 3 minutes, or until the mixture is light and fluffy.

Add 1 large egg yolk, ½ teaspoon of lemon zest, and 2 teaspoons of lemon juice to the creamed mixture. Mix on low speed until well incorporated.

In a separate bowl, whisk together 1 ¼ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed for about 1 minute or just until combined.

Gently fold in 1 drained 8-ounce can of crushed pineapple and 5 cups of sweetened flaked coconut using a rubber spatula.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Use a cookie scoop or your hands to shape the dough into 1 to 1 ¼ inch balls, rolling each in the remaining coconut.

Place the coconut-coated balls onto the prepared baking sheets, leaving space between them. Bake for about 13-15 minutes until the edges are golden brown.

Immediately upon removing the cookies from the oven, gently press a halved maraschino cherry into the center of each warm cookie.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.