How to Make It
Beat butter, cream cheese, and sugar with a stand mixer fitted with a paddle attachment on medium speed until blended, about 3 minutes. Add egg yolk, orange zest, and juice; beat on low speed until blended, about 1 minute.
Whisk together flour, baking powder, and salt in a bowl until combined; gradually add to butter mixture, beating on low speed until blended, about 1 minute. Stir in pineapple and 3 cups of the coconut. Cover; chill 1 hour.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place remaining 2 cups coconut in a bowl; roll balls in coconut, and arrange on 2 baking sheets lined with parchment paper.
Working in 2 batches, bake macaroons in preheated oven until lightly browned, 12 to 14 minutes. Remove from oven; immediately press 1 cherry half into center of each warm macaroon. Cool on baking sheets 1 minute. Transfer macaroons to wire racks; cool completely, about 30 minutes. Store in an airtight container up to 3 days.