Preheat oven to 375 degrees.

Spread out coconut flakes onto a baking sheet. Bake for 4-6 minutes or until lightly browned, watching closely. Stir once or twice to keep it from burning.

Place butter (or coconut oil) and brown sugar into mixer's mixing bowl and beat until well blended. ( I use the whisk attachment to start)

Next beat in egg and vanilla.

Now add baking soda, powder, salt.

Switch to the dough hook attachment on your mixer and add flour about 1/2 cup at a time. Scrape sides as needed to help mix.

Finally add in chocolate chips, toasted coconut and half the cranberries (the chopped ones)

Place baking mats on top of baking sheets (You should fit 12 cookies on each 1/2 sheet baking mat). If not using baking mats, spray your baking sheets with olive oil or cooking spray of choice.

Drop 1 Tbsp scoops of batter mix onto the baking mats, about 2 inches apart.

Once all batter scooped up, add the rest of your cranberries (the whole ones) gently pressing a couple onto the top of each cookie batter scoop.

Bake for 8-10 minutes, watching that the bottoms don't burn as all ovens vary, and with elevation. (Mine are perfect at 9 minutes, very soft, browned on bottoms coming out and then firm up on racks)

Let cool on pans at least 3 minutes, then transfer to wire racks to fully cool.

Enjoy once cool enough to eat!