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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 300 F.
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3
Spread the coconut on a baking sheet.
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4
Bake for about 10 minutes, stirring once, until the coconut becomes evenly golden.
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5
Watch carefully, as the coconut can darken quickly toward the end of baking.
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6
Set aside to cool.
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7
Increase the oven temperature to 350 F. Line two baking sheets with parchment paper.
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8
Sift the flour, baking powder, salt, and cinnamon into a medium bowl and set aside.
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9
In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy, about 1 minute.
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10
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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11
Add the egg, vanilla, and almond extract and mix until blended, about 1 minute.
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12
On low speed, add the flour mixture, mixing just until it is incorporated.
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13
Use a large spoon to stir in 1 1/2 cups of the toasted coconut.
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14
Divide the dough into 2 portions and pat each into a flat rectangle.
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15
Cut 2 large sheets of wax paper, and roll one portion of dough between the wax paper into a 7 1/2-by-12-inch rectangle that is about 1/4 inch thick.
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16
Remove the top piece of wax paper and discard it.
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17
Trim the edges of the dough slightly to even them.
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18
Cut the dough into 9 rectangles that measure about 4 by 2 1/2 inches.
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19
Lift the cookies, on the wax paper, and place cookie side down on a prepared baking sheet.
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20
Lift off the wax paper and use a metal spatula to separate and spread out the cookies so they are about 2 inches apart.
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21
Holding a fork so the underside is facing down, draw the tines of the fork down the length of each cookie to cover it with parallel lines.
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22
Repeat with the second rectangle of dough.
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23
Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 15 minutes.
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24
The centers should remain light in color.
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25
Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
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26
Put the white chocolate in a heatproof container or top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
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27
Stir until melted and smooth.
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28
Remove from the water and let the white chocolate cool and thicken slightly, about 10 minutes.
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29
Use a pastry brush to paint a 1-inch border of melted white chocolate across one narrow end of each cookie.
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30
Sprinkle the remaining toasted coconut on the white chocolate.
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31
Let the cookies sit at room temperature until the white chocolate is firm, about 1 hour.
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32
Or, to speed the firming of the white chocolate, refrigerate the cookies uncovered for about 15 minutes, then remove from the refrigerator.
