In a large skillet over high heat, combine the pineapple, ¼ cup honey, and lemon juice and bring to a boil, then reduce the heat to medium and simmer 30 minutes, stirring occasionally. If the mixture starts to dry out during this time, add more honey, up to 2 tablespoons.
Reduce the heat to low, add the extract, and cook another 15 minutes, stirring occasionally, until the mixture thickens nearly into a paste.
Remove from the heat and let cool 10-15 minutes, just until cool enough to handle.
Wet your hands to keep the paste from sticking to them, then form the paste into 6 equal-sized balls, about 1". Roll in the shredded coconut to coat, then refrigerate until ready to eat.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pina-colada-candies/