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Want to know how I keep my husband smiling during holidays? These cookies are my little secret!
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded coconut and dried cranberries until evenly distributed.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the dough. If you prefer a more tropical flavor, substitute half of the dried cranberries with dried pineapple or mango pieces. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour. To enhance the coconut flavor, consider toasting the shredded coconut before adding it to the dough.
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