Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a sheet of parchment paper.
Start by soaking the raisins in the pineapple juice for at least 15 minutes. This plumps and sweetens the raisins. Once soaked, strain the raisins from the juice and reserve the juice.
In a large bowl, cream together the butter and brown sugar until smooth and creamy. Set aside.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
Slowly add the flour mixture into the butter mixture and beat until well combined.
In a small bowl, mix together the egg yolks, pineapple juice and vanilla.
Slowly add this mixture into the batter and mix until combined.
Add in the coconut, raisins and carrot and stir just until they are combined.
Using a large cookie scoop, place cookies on the prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes, until the tops are no longer wet. Cool on the cookie sheet for a few minutes and then transfer to a sheet of wax paper to finish cooling.
Bake for 10-12 minutes, until the tops are no longer wet. Cool on the cookie sheet for a few minutes and then transfer to a sheet of wax paper to finish cooling.