In bowl of electric mixer, cream butter and sugar on medium speed for 5 minutes, or until light and fluffy. Gradually beat in eggs. Combine all-purpose flour, semolina flour, coconut, and baking powder in a bowl. Add to butter mixture, beating on low speed until combined. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 180˚C (350˚F).
Shape walnut-size pieces of dough into rounds or pointed ovals. Use the tines of a fork to make small oblique marks into sides of each dough shape, then use a fingertip to make a small indentation into each center. Fill indentations with whole nuts, maraschino cherries, or a small mound of ground pistachios.
Place cookies, well apart, on baking sheet.
Bake for 15 minutes, or until lightly golden.
While still hot, drizzle some syrup on top of the cookies. Arrange on a serving plate.
