In a large bowl, stir together the flours, salt, ginger, cinnamon, and brown sugar. Cut in the frozen coconut with a pastry blender, or your fingers, until the size of small peas.
Drizzle in 6 Tbsp of the ice water and mix until the dough just comes together, adding the remaining 2 Tbsp if necessary.
Form the dough into two discs and wrap with saran wrap. Refrigerate for 20 minutes. Spread parchment paper on 2 baking sheets and set aside.
On a lightly floured surface and using a floured rolling pin, roll one of the discs into a 4-inch wide rectangle. Cut the dough in 3-inch increments (so each piece is 3x4 inches) and place the squares onto a prepared baking sheet. Place into the refrigerator to chill while you repeat with the remaining disc.
Once the dough is cut into squares, combine the egg white and water in a small bowl and brush each square entirely with egg wash.
Combine the brown sugar spread ingredients in a small bowl and spoon ½ Tbsp onto the middle of each square, spreading gently and leaving about ¼ of an inch around the perimeter of each square.
Whisk together the filling ingredients in a small bowl until mostly smooth (a few little lumps are perfectly fine) Drop the filling by 1 Tbsp balls onto the center of half of the squares and lightly spread out, leaving about ½ inch around the perimeter.
Cover each cream cheese covered square with one of the squares that only have the brown sugar spread (spread side down) and firmly press around the filling to seal it in. Use a fork to press along the outside of each pop tart to crimp the edges and real seal it in. Then, use a toothpick to poke 9 little holes in the top of each pop tart so that air can escape while baking. Place into the freezer for 30 minutes to firm up the oil and filling.
Preheat your oven to 350 degrees while the pop tarts freeze, and then bake for 25-35 minutes until golden brown. Let cool for 5 minutes on the pan, and then transfer to a wire rack to finish cooling completely.
Once the pop tarts are completely cooled, whisk together the glaze ingredients and spread over each pop tart. The glaze will harden after about an hour.
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