In a medium bowl, stir together brown sugar, maple syrup, butter, vanilla extract and coconut extract. Pour into a 9x13 inch baking dish and spread out evenly.
Sprinkle almonds, coconut flakes and pineapple evenly over the caramel mixture.
Place each biscuit in a single layer over top. Don’t worry if it doesn’t cover the entire surface because they will expand while baking.
Bake for 30 minutes or until golden brown. Carefully flip over onto a large serving platter. Serve warm.