1/2 cup unsalted butter - melted
1/4 cup oil
1 1/2 cups sugar
3 eggs
2 tablespoons rum or orange liqueur
2 teaspoons vanilla
1/4 - 1/2 teaspoon lime oil or 1 teaspoon lemon extract
1/4 teaspoon lemon oil or omit
1/4 teaspoon tangerine or orange oil or 1 teaspoon orange extract
zest of one large orange - finely minced
zest of three limes - finely minced
1 cup toasted coconut
1/2 cup macadamia or pistachio nuts - chopped
1 cup cubed dried pineapple (14-oz. can) - diced
1 cup chopped dried apricots
1/3 cup dried mango - diced (Dried mango is available in bulk food stores.) or red tart cherries
1/3 cup yellow raisins or regular raisins
3 1/2 cups all-purpose flour
2 teaspoon baking powder
3/8 teaspoon salt

shredded coconut for garnish

Topping:
1 cup rum or orange liqueur
1 cup sugar

Line two baking sheets with parchment paper (insert each into a second sheet if you have enough to go around).

Preheat oven to 350 degrees F.

In a large mixing bowl, blend the melted butter, oil, sugar and eggs. Stir in the citrus oils (extracts) and vanilla. Mix well. Fold in the dried fruit and then flour, baking powder and salt to make a thick batter. Let batter stand for 10 minutes. Spread the batter out into two logs on the baking sheets. It will be sticky. Top with shredded coconut, pressing in slightly.

Place baking sheets in oven and bake until the top of logs seems set and dry (45 to 55 minutes). If logs are browning too quickly, reduce heat to 325 and lengthen baking time. Allow logs to cool for 20 minutes before moving them to a cutting board. Slice logs in long diagonal slices and return them to the baking sheets.

Preheat oven to 325 F. Bake cookies, turning once, for 15 to 20 minutes. Allow cookies to dry and barely brown.

Using topping:
Prepare cookies as above. Before the second bake, place rum in a shallow dish and sugar on a baking sheet. Brush one side of each cookie liberally with rum, and then press lightly into sugar (parchment paper comes in very handy with this variation).

adapted from betterbaking.com