Stir whole wheat flour and unbleached white flour together in a medium-size bowl.
Make a well in the center.
Pour in eggs and vanilla and almond extracts, and mix into a stiff dough; or mix in a food processor.
Dough should be stiff enough to roll out on a lightly floured surface without sticking.
If it seems a bit too soft, add a little more flour.
Divide dough in half.
Roll out half the dough into a 12 by 8-inch rectangle.
Trim off uneven edges.
Cut into strips 1/2 inch in width.
Roll each strip into a straw shape.
Cut the straw-shaped strips into 1/4-inch pieces. (There should be a hollow center.) Repeat with the rest of the dough and the trimmings.
Heat oil in a large heavy saucepan to 400 °F.
Fill a large slotted spoon with the little rolls, and place in hot fat.
Fry for about 2 minutes, turning occasionally, until just golden brown, and drain on paper towels.
While one batch is frying, fill another slotted spoon with more rolls.
Heat honey in a small skillet until it just begins to bubble, and simmer for 5 minutes.
Lay wire racks on top of each other with wires running in opposite directions so that cookies won't fall through, and place racks on a sheet of wax paper.
Using the 2 slotted spoons, pick up some of the fried rolls and turn them over in the honey.
Let them drain for 1 minute before laying them on crossed wire racks.
Sprinkle with cinnamon, and let stand for 30 minutes.
Cut a round of wax paper to fit a dinner plate.
Using the 2 slotted spoons, mound cookies on plate in pyramid.
Sprinkle pyramid with Coconut Sugar.