Preheat oven to 350 degrees. Line an 8x12 baking pan with parchment paper.
Combine the oatmeal, coconut, almonds, and macadamia nuts together on a sheet pan. Bake for 10 minutes until lightly toasted. Transfer to a large mixing bowl. Add the wheat germ and toss to combine.
Reduce oven temperature to 300 degrees.
In a small saucepan over medium heat, combine the butter, honey, almond butter, brown sugar and salt. Bring to a boil stirring constantly and cook for about a minute. Remove from heat and stir in the coconut extract. Pour the mixture over the oatmeal. Add the pineapple and cranberries and using a rubber spatula, stir well to combine.
Pour the granola mixture into the prepared pan. Spread it into an even layer and press down very firmly on the granola mixture with your hands so that it forms a tight structure in the pan.
Bake for 25-30 minutes.
Cool for 2-3 hours before cutting into bars. Store in an airtight container for up to a week.