Preheat the oven to 350 degrees F. with the oven rack in the middle.
In a medium mixing bowl, mix together the flour and baking powder.
In a large bowl, using an electric mixer, cream together the butter and the sugar until light and fluffy. Whisk in the cranberries, coconut, egg, orange zest, and almond extract.
Slowly mix the flour mixture into the wet mixture until combined.
Lightly flour your hands and form the dough into the size of golf balls. Place on an un-greased baking sheet about 1 inch apart and press down lightly in the middle of each ball to flatten slightly.
Bake for 12 to 15 minutes, or until the bottoms are light golden brown. Be careful not to over bake to keep the cookies soft. Remove from the sheet and let cool slightly on a wire rack before serving
