Here are some Coconut Cranberry Chews I made for last Thanksgiving.
I added thinly-sliced preserved papaya and red currents to the dough as part of the fruit measure. It didn't say to, but I chopped the dried fruit. (I put the orange zest in by eye, as there is no measurement for it in the recipe.)
A half recipe made 50 cookies - YUMMY!
Coconut-Cranberry Chews makes 7-8 dozen cookies
1½ cups (¾ lb.) butter, at room temperature
2 cups sugar
2 teaspoons vanilla
1 large egg
3¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ cups dried cranberries
1½ cups sweetened flaked dried coconut
Preheat oven to 350° F.
In a large bowl, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended.
In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together. Mix in cranberries and coconut.
Shape dough into 3/4 inch balls and place about 2 inches apart on buttered baking sheets.
Bake at 350° F until edges just begin to brown, 11 to 15 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. (sunset magazine)