Cream together the butter and sugar.

Add the egg, flour, bicarbonate of soda and desiccated coconut and beat until combined into a stiff but workable dough.

Fold in the chocolate and pineapple chunks until evenly distributed.

Form the dough into a ball, wrap in cling film and refrigerate for at least an hour.
Preheat the oven to 180C/160 fan/ 350F.

Take the dough out the fridge and roll into balls a little smaller than golf balls.

Place onto a baking sheet with plenty of space to spread.

Bake for about 12 minutes until golden. They should still retain some of their ball shape at this stage so don’t expect them to be completely flat. Remove from the oven and flatten the cookies with the back of a fork.

Cool on the baking sheet for about 5 minutes, then remove onto a wire rack and cool completely.

Keep for about 3 days in an airtight tin