• Preheat the oven to 375°.

Pineapple Cherry Filling

• In a medium saucepan, add the pineapples and sugar. Stir until sugar is dissolved.
• Bring pineapple mixture to a boil, and reduce heat to medium low, stirring occasionally.
• Simmer for 10-15 minutes or until thickened and most of the liquid has reduced down.
• Add maraschino cherries and cook for an additional 3-5 minutes. Remove from heat and set aside to cool.

Cream Cheese Filling

• In a large bowl, beat the cream cheese on low for 2-3 minutes or until smooth.
• Add the powdered sugar and vanilla. Beat on low until the sugar is incorporated.

Prepare the Croissants

• Cut a slit down the center of the croissant lengthwise until you get to the end, making sure not to go through the bottom side.
• Next, cut multiple slits horizontally, again making sure not to go through the bottom.
• Gently peel back the top, leaving the sides intact so you have a pocket in the center.
• Add about 2 tablespoons of cream cheese to the pocket of the croissant.
• Add 2 teaspoons of pineapple filling over the cream cheese.
• Carefully pull the star edges back towards the center of the croissant.
• Repeat with the remaining ingredients.

Caramel Glaze

• In a small bowl, melt the butter then add the brown sugar and honey. Mix until the butter is fully incorporated.
• Brush the bottoms of each croissant and place onto a foil lined cookie sheet, or into a pancake sheet pan.
• Brush the tops and the sides of the croissants with remaining caramel glaze.
• Sprinkle the tops of each croissant with shredded coconut .
• Bake for 15-16 minutes or until browned and hardened.
• Remove from the pan immediately and cool on a wire rack.