Cranberry Coconut Chews- The perfect summer cookie

I thought the best way to wedge my way back into blogging after a 6 month absence would be to bring you a sweet treat recipe. Every May I host an annual book group at my home where we get together and pitch the books we’d like to see make it’s way on the list for the upcoming year. We enjoy this over a potluck meal. It’s always a fun night and a great success. This year, we ended up with only one dessert, and what a hit it was! I asked for the recipe from my friend, who gave it to me Sunday at church, and I made it that very evening. Other friends started asking me for the recipe as well, so I posted it on Facebook and now I decided to share it with you!
*I have made a few changes from the original recipe and even still would try omitting half of the sugar, but was worried about ruining the integrity of the dough.

• About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
• 2 cups Sugar
• 1 tablespoon grated Orange or Lemon Peel
• 2 teaspoons Vanilla
• 3 cups all-purpose Flour
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 1/2 cups dried Cranberries
• 1 1/2 cups sweetened flaked dried Coconut
• Step 1

  In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
  Step 2

  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, about 5 minutes. Mix in cranberries and coconut.
  Step 3

  Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
  Step 4

  Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). 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.