Combine the white ales and honey in a saucepan.

Cook over medium heat, reducing the mixture to a thick syrup (about 1/3 cup liquid).

Remove from heat and let cool completely.

In a separate bowl, whisk together the all-purpose flour, ground coriander, baking soda, and orange zest.

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Beat in the large egg and vanilla extract.

Gradually stir in half of the dry ingredients until just combined.

Add the cooled beer syrup and mix well.

Stir in the remaining dry ingredients until a dough forms.

Fold in the white chocolate chips.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Drop rounded tablespoons of dough onto ungreased baking sheets.

Bake for 18-20 minutes, or until the edges are golden brown. Rotate the cookies halfway through baking.

Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.