1/2 cup melted butter (for dairy free, use melted Nutiva virgin coconut oil)
1/2 cup Sweet Perfection
1/2 cup Nature’s Hollow ‘Tastes Like Honey’
4 eggs (room temp)
1/2 tsp vanilla
1/8 tsp salt (1/4 tsp if using coconut oil)
1 tsp cinnamon
1 1/2 cups Let's Do Organic unsweetened shredded coconut
1 cup fresh or frozen (thawed) cranberries
1 cup sifted Bob’s Red Mill Organic Coconut Flour

Preheat oven to 375 degrees
Mix melted butter or oil, sweeteners, eggs, vanilla, salt, and cinnamon. Stir in coconut, cranberries (rinsed and drained), and sifted coconut flour.  Drop batter by the spoonful (rounded tablespoon) onto greased cookie sheet. Bake for 13-15 minutes until set and browning on bottom. Cool slightly and remove from cookie sheet.

Variation: add 1/2 cup chopped walnuts and decrease shredded coconut to 1 cup. Delicious!

Makes about 2 dozen cookies, each with 2.5 net effective carbs