Sift the two flours, salt, baking powder, and baking soda together.
In a standing 5-quart mixer with the paddle attachment, cream the butter, the two sugars, and the three dry spices. Paddle on medium-high speed until it's light and fluffy, about 5 minutes.
Add the egg and vanilla and paddle until incorporated. Scrape down the sides of the bowl with a rubber spatula. Paddle on low and add the minced ginger. Pour in the spiced flour mixture and paddle on low speed, then the coconut and paddle just to combine.
Once the dough has come together, cover and let it rest for at least 4 hours or refrigerate overnight.
When ready to bake, preheat the oven to 350°F/177°C. Scoop out tablespoon-size cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 12 minutes. Remove from the oven and allow to cool.