Want to know how I keep my husband smiling during holidays? These cookies are my little secret!

Coconut cranberry cookies are a delightful treat that combines the tropical sweetness of coconut with the tartness of cranberries. These cookies have a rich history in American baking, often appearing around the holidays due to their festive flavors and colors. The combination of chewy coconut and moist cranberries creates a texture that's both crumbly and satisfying. Perfect for those who enjoy a cookie that's not overly sweet, these cookies are a wonderful addition to any dessert table or as a cozy afternoon snack with a cup of tea.

These coconut cranberry cookies pair beautifully with a hot cup of Earl Grey tea or a creamy chai latte. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you're planning a dessert platter, consider adding some dark chocolate truffles or a selection of nuts to complement the cookies' flavors.

Servings: 24 cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sweetened shredded coconut
1 cup dried cranberries

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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the shredded coconut and dried cranberries until evenly distributed.

Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

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

For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the dough. If you prefer a more tropical flavor, substitute half of the dried cranberries with dried pineapple or mango pieces. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour. To enhance the coconut flavor, consider toasting the shredded coconut before adding it to the dough.