Add the cranberries and one can of the crushed pineapple to a food processor. Pulse until chopped and incorporated.

Add the cranberry pineapple mixture to a large mixing bowl. Add the other can of crushed pineapple, mini marshmallows, and shredded coconut. Gently mix with a spatula.

Add the cool whip. Gently fold in until well-combined.

Store in an air-tight container in the refrigerator for several hours - preferably overnight.