Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons almond extract
- 1/2 cup dehydrated shredded coconut, finely chopped in a blender or food processor
- 1/4 cup dehydrated cranberries, crushed
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
- In a small bowl, combine the flour and baking powder.
- In a large bowl, beat the butter and sugar together until smooth. Add the egg and almond extract and beat until smooth. Add the flour mixture in three additions, mixing well after each. Stir in the coconut and cranberries.
- Using a teaspoon, place 1-inch pieces of dough on the cookie sheet 3 inches apart. Bake until light golden brown around the edges, about 15 minutes. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack and let cool completely. Store in an airtight container.
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