This is an oldie but a goodie, and a delightful recipe that I have used often through the years.  

These lovely, flavorful, soft cookies can be custom made to your own taste.  You can add 1/2  tsp (2 mL) coconut extract or pineapple extract or whatever you fancy. You may leave out the lemon peel or use orange peel. You can keep them completely plain and simply add a bit of vanilla extract or another flavor of extract that you prefer.

1/2  cup finely grated coconut, unsweetened (125 mL)
2 tbsp granular sweetener (30 mL)
1/2  cup butter, softened (125 mL)
2 tsp finely grated lemon peel (10 mL)
1 egg
Liquid sweetener to equal 1 cup sugar (250 mL)
13/ cups Gluten-Free Bake Mix, OR use Gluten-Free Bake Mix 2 (425 mL)
  (use 1 tsp gelatin if using the latter)
1/2  tsp baking soda (2 mL)
1/8  tsp salt (0.5 mL)
1/2  cup sour cream (125 mL)
1/cup sugar-free dried cranberries (125 mL)
Preheat oven to 350°F (180°C).  Combine coconut and granular sweetener and spread out on dinner plate. Set aside.

In food processor or in bowl with electric mixer, process butter and lemon peel.  Add egg and liquid sweetener; process. 

In medium bowl, combine Gluten-Free Bake Mix, baking soda and salt.  Add to food processor alternately with sour cream.  Mix in cranberries. Leave mixture on counter top 20 minutes. 

Roll teaspoons or heaped teaspoons of cookie batter into balls and roll in sweetened coconut.  Place on lightly greased cookie sheets.  Bake in oven 10 to 14 minutes (depending on size of cookie), or until golden brown underneath.  Keep at room temperature.

Yield:  24 or 48 cookies
1 cookie with cranberries
96.8/48.4 calories
1.9/1.0 g protein
8.6/4.3 g fat
0.3 g fiber
2.3/1.3 g carbs