Place rack in center of oven and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Beat butter with an electric mixer until smooth.
Gradually add sugar.
Add salt, orange zest, and vanilla extract.
Beat in eggs, one at a time.
Using a rubber spatula, mix in coconut and dried pineapple.
Drop batter by tablespoonfuls onto prepared sheets. Press a cherry half onto the top of each mound.
Bake one sheet at a time, for about 25 minutes or until lightly browned around edges.
Let cool completely.
If desired, melt chocolate and use a fork to drizzle it on the macaroons.