In a large bowl, stir together the crushed pineapple, mandarin oranges, and maraschino cherries.
Add the whipped topping, marshmallows, and sour cream.
Stir to combine.
Stir in the coconut.
Cover and chill until ready to use.
Notes
Pineapple: To drain the pineapple, I place it in a fine wire mesh colander and squeeze it out.
Maraschino cherries: Feel free to use a 16 ounce jar if you like more cherries in your salad. Also, I don't use much if any of the juice in the salad, but you can add as much, or as little, as you like.
Frozen whipped topping: You can use Cool Whip, Tru-Whip, CocoWhip, or any brand of frozen whipped topping that you like.
Sour cream: I don't recommend fat-free sour cream in this recipe. Light or full-fat will work. Also, fat-free (or 2% or whole-milk) plain Greek yogurt will work. If you're looking for a sweeter salad, you can use vanilla Greek yogurt.