2 ¼ c flour
1 tsp baking soda
1 tsp salt
1 c butter, room temperature
½ c sugar
1 c light brown sugar, packed
1 tsp vanilla
1 ½ c sweetened shredded coconut
1 ½ c dried apricots, chopped
1 ½ c dried cherries or cranberries, chopped
1 ½ c blanched almonds, sliced
1 ½ c pistachios, chopped
Preheat oven to 375. Combine flour, soda and salt. Set aside.
Cream butter on medium speed until smooth. Add the sugars and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined; add vanilla. Add the flour mixture all at once and beat on low speed until combined. Add fruit and nuts; beat until combined.
Drop batter 2 heaping tablespoonfuls at a time onto cookie sheet, about 2 inches apart. Bake until golden brown, about 12-15 minutes, rotating pan halfway through. Remove from oven and transfer cookies to wire rack to cool thoroughly.