Coconut-Cranberry Cookies
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter at room temperature
  • 1 3/4 cups sugar
  • 2 tsp pure vanilla extract
  • Grated zest of 1 navel orange
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups sweetened shredded coconut
  1. Preheat oven to 35o degrees. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on med-low until mixture comes together. Beat in cranberries and coconut.
  4. Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15-17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.