Where many refrigerator cookies are crisp, these coconut cranberry refrigerator cookies are tender. Two cups of flaked coconut and dried cranberries add chewiness. Because the coconut and fruit provide much of the sweetness in these cookies, they don’t seem so rich.
The cranberries in the light dough make for very interesting, attractive cookies.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 cups sweetened flaked coconut, firmly packed
- 1 1/4 cups dried cranberries 
- Mix the flour, baking powder, and salt together. Set aside.
- Cream the butter and sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
- Add the flour mixture and the coconut and beat until combined. Add the cranberries.
- Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
- If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
- When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
- Slice the logs with a sharp, serrated knife into 1/4-inch or a little thicker slices and place the slices on the cookie sheets. Bake the cookies for 10-11 minutes or until done. Immediately remove them to a wire rack to cool.