• PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper. 
• MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Stir until all the butter is melted. Cool for 2 to 3 minutes.
• POUR the dry cake mix and pudding mix into a large bowl. Add the melted butter and eggs. Mix with a wooden spoon until the ingredients are all combined and the dough forms. Use a spatula to scrape the sides of the bowl to make sure all everything is mixed together.
• REST the cookie dough for 10 minutes. This resting period gives the dough time to absorb the moisture and become the perfect scoopable texture.
• SCOOP the cookie dough balls with a large scoop (2 tablespoons size is ideal). Roll the dough ball in your hands to make it smooth. Then flatten the cookie slightly with your palms.
• PLACE the cookie dough about two inches apart on the lined baking sheet.
• BAKE in the oven for 11 to 13 minutes, or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven. 
• REMOVE the cookie sheet from the oven.
• SHAPE the cookies uniformly. Use a round cookie ring (cookie cutter) that is larger than the size of the cookie. A 2½ to 3 inch size works well for these cookies.

  Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, start rotating the ring around the cookie. Continue rotating for about 5 seconds.

  As you rotate, you'll notice the sides of the cookie pulling in, and the cookie gradually becoming rounder and more uniform in shape. The warmth of the cookie will help it conform to the ring.

  By the end of the rotation, the cookie should have taken on a perfectly round shape. Repeat this technique with all the cookies.
• PLACE the cookie sheet on a wire rack and cool for 5 minutes.
• TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.

Toast the Coconut

• PREHEAT a skillet on the stove on medium-high heat for 5 minutes. Spread the coconut in a single layer on the skillet.
• COOK for 3 to 4 minutes, stirring frequently to prevent the coconut from burning. Don't walk away because the coconut can burn very quickly.
• REMOVE from the heat and allow the coconut to cool.

Make the Glaze

• STIR the pineapple juice, milk, and coconut extract (if using) into the powdered sugar until smooth.
• SPOON 1 to 2 teaspoons of the glaze on each cookie and smooth it across the top with a spatula or knife.
• SPRINKLE the toasted coconut on top of the cookie when the glaze is still wet.
• REST the cookies until the glaze has hardened.
• SERVE right away.