Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, orange juice, vanilla, and egg; beat until well combined (about 2 minutes).
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice). Add flour mixture to butter mixture; stir just until combined. Add blueberries, cranberries, cherries, and coconut; stir gently.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12 minutes or until golden. Cool on pan 1 minute. Remove cookies from pan, and cool on wire racks.
Gave these a bit more body by using just 1 cup regular flour, then 1/4 cup whole wheat flour & 1/4 cup oats. I also cut the brown sugar to 1/2 cup and used only 1/4 cup butter--oh, and doubled the allspice. I also baked them 14 minutes. They are crispy on the outside and tender and flavorful inside.