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Preheat oven to 350F. Line 2 baking sheets with parchment paper.
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Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy; gradually add sugar, 1 tablespoon at a time, until soft peaks form.
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Gently stir in butter, lime juice, orange zest, vanilla, and salt. Stir in flour. Stir in coconut and pineapple until blended.
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Drop batter by tablespoonfuls 1 inch apart onto prepared baking sheets. Place 1 cherry half in center of each cookie.
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Bake for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks, and cool completely before serving.