Preheat your oven to 325°F.spread a thin layer of the oatmeal in a flat pan and toast it in the preheated oven until lightly browned, about 15 minutes.
Set it aside to cool.
In a medium-size mixing bowl, cream the butter until light and fluffy with a wooden spoon or electric mixer.
Stir in the brown sugar, then the eggs, orange extract, and coconut.
Sift the flour, salt, baking powder, baking soda, cinnamon, and coriander into the bowl, and mix well.
Add the oatmeal and fruit and stir to blend.
Drop the mixture by rounded tablespoonfuls onto a lightly greased cookie sheet, leaving about 3 inches between each cookie or, line the pan with parchment paper.
Bake in the middle of your preheated oven until lightly colored around the outside and puffed in the middle, about 12 to 14 minutes.
Do not over-bake.
Remove the pan from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring them to a rack.
Store in airtight tins.
They will last at least 1 week.