Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour.
Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.
Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth.
Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.
Photograph by Ryan Dausch