Pre-heat oven to 170°C.

Cream the butter and sugars together until very light and fluffy.

Add the eggs one at a time then the vanilla until completely combined.

In a large mixing bowl whisk together the flour, baking powder, bicarbonate of soda, salt, oats and coconut.

Add the flour mixture to the rest of the batter and mix until combined.

Finally mix in the chocolate chips and pineapple chunks until evenly dispersed.

Portion out the cookies by weighing out each one out to 100g then rolling into a ball.

Place each ball on large baking trays about 2 inches apart from each other and flatten each ball slightly with the palm of your hand.

Bake in the oven for 12-15 minutes until just turning golden brown.

Remove from the oven and leave to cool on the baking tray for 5 minutes until transferring to a cooling rack to finish cooling. Or, eat straightaway so the cookie is warm and the chocolate is still melting.