1 cup salted butter
1 1/2 cups brown sugar
1 cup white sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground coriander
1 tablespoon Half n’ Half
1 cup white chocolate chips
1/4 cup dried pineapple, chopped
1/4 cup candied ginger, chopped
1 cup sweetened coconut, plus extra for rolling
Cream butter and sugars in a medium sized mixing bowl. Add eggs, vanilla extract and mix well. In a separate mixing bowl, add flour, baking soda and salt. Mix very well. Gradually mix dry mixture into batter. Add coriander and mix well. Add Half N’ Half mix well. Add white chocolate chips, dried pineapple, candied ginger and coconut and mix well.
Roll dough into 1 1/2 inch sized balls. Roll each cookie ball into extra coconut coating well. Squeezing the coconut onto the cookie balls will help it stick. Place cookie balls onto an ungreased baking sheet and chill in the refrigerator for 2 hours. If making more than one batch use a separate cookie sheet. Preheat oven to 350 degrees and bake 12-14 minutes or until edges are lightly browned. Remove from oven and let cool.
For a picture perfect cookie, remove cookies halfway through baking and place more dried fruit pieces on top of each cookie and sprinkle with more coconut. Place back in over and continue baking.