Preheat the oven to 350F/177C. Line two large baking sheets with silicon mats or parchment paper.

I recommend using a stand mixer to make this recipe go faster. Place the eggs, sugar and extracts into the mixing bowl first. Using the whisk attachment, mix on high speed for 4 to 5 minutes, until the eggs are thick and pale. Next, add the butter - add a few tablespoons at a time and mix well after each addition. In a separate bowl, combine the flour and baking powder. Switch out the whisk for a flat attachment and gradually add the flour. As the dough begins to thicken, switch out to a dough hook.

Once all the flour is added, add the diced pecans, pineapple and papaya. Mix until the fillings are well-incorporated into the dough. Turn the dough out onto a lightly floured work surface and knead the dough for 3 to 4 minutes. Add sprinkles of dough as needed - the dough needs to be very soft but not sticky.

Shape the dough into a large log and divide it in half. Shape each half into a large, flat rectangle onto separate baking sheets using your hands or a rolling pin. The rectangle needs to be approximately 8x15-inches and 3/4-inch thick. Bake the cookie sheets in the preheated oven for 23 to 26 minutes, until the top is golden and the edges are a golden brown.

Remove the cookie sheets from the oven and allow them to cool on a wire rack until lukewarm. Using a long, serrated knife, cut the cookie sheets into 1/2 to 1 inch thick cookies. The cookies will be fragile at this point; handle them carefully!

Transfer the cookies back onto the baking sheet and arrange them with at least 1/2-inch space between each cookie. Preheat the oven to 270F/132C and bake the cookies for a second time for 1 1/2 hours, until golden and crispy. If using a convection oven, bake for 45 minutes. Allow the cookies to cool completely once baked.

To garnish the cookies, melt the white chocolate melts in a large bowl in the microwave. Pour the melted white chocolate into a large casserole, just large enough to fit the cookies. Dip each cookie half-way into the chocolate, then set onto a wire rack. If desired, drizzle the cookies with melted dark chocolate, add diced pecans and fruit, or sprinkles. Allow the chocolate to set completely before transferring into a cookie jar or air-tight container.