- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup dried cranberries
Preheat the oven to 350 degrees F.
Combine the flour, cinnamon, baking soda and salt in a bowl. Mix and set aside. In a separate bowl, cream the butter and sugar until smooth. Add the egg and blend. Add the flour mixture and blend. Stir in the coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8-inch square baking pan. Bake until the cookies are firm to the touch, about 20 minutes. Place on a rack to cool, and then cut when cooled.
Recipe reprinted by permission of Publisher. All rights reserved.
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