These delightful cookies combine the tartness of cranberries with the richness of coconut for a treat that's perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is softened for easier mixing.
Mix in the vanilla extract until well incorporated.
Adding vanilla enhances the overall flavor of the cookies.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients helps distribute the baking powder evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
Mix on low speed to avoid overworking the dough.
Fold in the dried cranberries and shredded coconut.
Gently folding prevents the cranberries from breaking apart.
Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet allows the cookies to set properly.
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