To begin, preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).
In a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your vanilla and egg and beat together again briefly.
To the same bowl, add your flour, baking soda, cinnamon and salt and stir together till you have a smooth cookie dough. Add your oats, cranberries and coconut, and stir together till everything is well distributed throughout.
Scoop into cookie balls and spread them evenly apart on your pans (with no more than 12 cookies per pan).
Bake your cookies for 10-12 minutes, or till the tops have set and the edges have turned golden.
Let them cool for a few minutes and then devour!
Stored in an airtight container these cookies taste best within 4 days.