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1
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
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2
Add milk, vanilla, and salt.
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3
Beat until just combined.
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4
Gradually add flour, cranberries, and pecans.
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5
Mix on low speed until fully combined.
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6
Divide dough in half.
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7
Shape each half into 8-inch logs, about 2 inches in diameter.
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8
Roll logs in coconut, pressing lightly to coat the outside of logs.
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9
Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
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10
Preheat oven to 375 degrees F.
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11
Using a sharp knife, cut logs into 1/4-inch thick slices.
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12
Transfer to ungreased baking sheets, about 1 1/2-inches apart.
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13
Bake until edges are golden, about 12 minutes.
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14
Transfer to a wire rack to cool.
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15
Store for up to 2 weeks in an airtight container.
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16
Hide from kids!
