Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon of coarse salt

• 2 sticks (1 cup) of unsalted butter, room temperature

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups dried cranberries

• 1 1/2 cups chopped walnuts

• 1 1/2 cups sweetened shredded coconut

Preparation

Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt in a bowl. Set aside.

Cream butter and sugars in a mixer on medium speed until light and fluffy. Add eggs one at a time and mix until just combined. Reduce speed to low and slowly add the flour mixture. Mix until just combined. Don’t over mix. Stir in cranberries, walnuts, and coconut.

Drop batter by heaping tablespoons onto baking sheets lined with a silicone mat or parchment paper, spacing 2 inches apart. Flatten slightly. Bake cookies until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.