1/2 c. all purpose flour
1/2 c. light brown sugar
1 t. cinnamon 1 large egg
1/4 t. baking soda
1 1/2 c. sweetened shredded coconut
1/2 t. salt
1/2 c. dried cranberries
1/2 c. unsalted butter, at room temperature

Preheat oven to 350
Combine flour, cinnamon, baking soda and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8 inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, then cut when cooled down. Makes 15 2 1/2"x1 1/2" bars.