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Combine oil, rice syrup, barley malt, 1/4 cup water, and orange and vanilla extracts in a medium sized bowl.
Stir in the salt, baking soda, cinnamon and coriander.
Combine flour and coconut in a separate bowl, then gradually add to the liquid mixture and stir to combine.
The dough should form a mass that pulls away from the sides of the bowl.
Add more flour if necessary.
Cover the bowl and chill at least 3 hours, or overnight.
Preheat oven to 350°F.
Roll out dough 1/4- to 1/2-inch thick on a floured cutting board.
Cut dough with cookie cutters that have been dipped in flour to prevent sticking.
Transfer cookies to an oiled cookie sheet.
Press together remaining scraps of dough and roll out again to cut more cookies.
Bake for 10 to 15 minutes, or until bottoms are golden. Transfer to a wire rack to cool.