• Preheat your oven to 190 degrees celsius (fan-forced)and line two trays with baking paper.
• Sift the flour and baking powder into a bowl and set aside until needed.
• Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy.
• Add the eggs one at a time and beat well between each addition.
• Add the sifted ingredients, coconut, chopped white chocolate, cranberries and mix to combine.
• Roll tablespoons of the mixture into balls and place on the baking trays, leaving approximately a 2cm gap between each cookie.
• Flatten each cookie slightly and place in the oven to bake for 10 - 12 minutes or until the cookies begin to brown.
• Remove from the oven and leave to cool on the trays for five minutes before carefully transferring to a wire rack to cool completely.

Thermomix Instructions

• Preheat your oven to 190 degrees celsius (fan-forced) and line two trays with baking paper.
• Place the butter, sugar and vanilla extract into your Thermomix bowl and mix for 20 seconds, speed 3. Scrape down the sides of your bowl and mix for a further 15 seconds, speed 4 or until light and creamy.
• Add the eggs and mix for 10 seconds, speed 5.
• Scrape down the sides of your Thermomix bowl and add the flour, baking powder and coconut and mix for 10 seconds, speed 5.
• Add the chopped white chocolate pieces and cranberries and use your spatula to stir through.
• Roll tablespoons of the mixture into balls and place on the baking trays, leaving approximately a 2cm gap between each cookie.
• Flatten each biscuit slightly and place in the oven to bake for 10 - 12 minutes or until they begin to brown.
• Remove from the oven and leave to cool on the trays for five minutes before carefully transferring to a wire rack to cool completely.