Coconut Cranberry Yummies: A Chewy, Tart, and Sweet Delight

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients:
In a large bowl, combine the shredded coconut, dried cranberries, flour, baking powder, salt, and sugar. Stir until everything is evenly distributed.

Prepare the Wet Ingredients:
In a separate bowl, whisk together the eggs, melted butter (or coconut oil), and vanilla extract until smooth.

Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir until everything is well combined. If you’re adding nuts, fold them in at this stage.

Shape the Cookies:
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly press them down if you want flatter cookies or leave them in mounds for a chewier texture.

Bake the Cookies:
Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.

Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips: