Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Stir together the pineapple, brown sugar, cinnamon, and 1/4 cup coconut flakes.

Unroll the crescent roll dough and separate the triangles. Spoon a small amount of the pineapple mixture on the wide end of each crescent roll triangle.

Roll the dough over the top of the filling and place on the prepared baking sheet. Brush the top of each roll with beaten egg.

Bake for 10 to 13 minutes, until the rolls are golden brown. Remove from the oven and allow to cool completely.

While the rolls are cooling, place the remaining 1/4 cup of coconut in a small skillet. Cook over low heat for a few minutes, stirring often, until the coconut is golden brown. Immediately remove from heat and transfer to a bowl to cool.

Whisk together the powdered sugar, 1/2 tablespoon of milk, and the coconut extract. If the glaze is too thick, add more milk a little at a time until the desired consistency is reached.

Drizzle the glaze on the top of each crescent roll, then top with the toasted coconut. Allow the glaze to harden before serving.