||Preheat oven to 300 degrees. Spread coconut on a baking sheet. Toast for about 10 minutes, stirring once. Set aside, and increase oven temperature to 350 degrees.
Sift together flour, baking powder, salt, and cinnamon.
In a separate bowl, beat together butter and brown sugar with a mixer until creamy. Add egg, vanilla, and almond extract. Slowly add flour mixture, and mix just until combined. Stir in by hand 1 & 1/2 cups of toasted coconut, saving 1/2 cup for later use.
Form dough into rectangles, either manually or by rolling out dough and cutting into rectangles. Place on a greased/sprayed baking sheet. With a fork, draw lines down each cookie. Bake for 12 to 15 minutes, or until edges begin to brown. Cool on the pan for about 5 minutes, then finish cooling on wire racks.
Melt white chocolate and let cool for about 10 minutes. Using a pastry brush or a small spatula, spread melted white chocolate on one narrow end of each cookie. Sprinkle remaining coconut over the white chocolate. Leave cookies at room temperature for about an hour, or refrigerate for about 15 minutes to let the white chocolate firm.