In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.

Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed.

Gradually add the flour mixture to the butter mixture until well blended. Refrigerate the dough for at least 1 hour.

Preheat oven to 325 F degrees.

Shape the dough into crescents and place them 2 inches apart on an ungreased cookie sheet.

Bake for 20 minutes or until golden. Cool them on wire racks and then sprinkle with powdered sugar.