Preheat oven to 375°F (190°C). In a medium bowl, cream together margarine, brown sugar, cinnamon and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly add Kinnikinnick Sugar Cookie Mix alternating with orange juice, mix until combined. Fold in prepared fruit, coconut and orange zest.
Drop by spoonful or cookie scoop onto parchment lined cookie sheets. Press slightly with the back of a spoon or palm of hand. Bake for 12-15 minutes at 375°F. Cool for 5 minutes on pan, finish cooling on cooling rack.
Yields 30 Cookies (2 ½ “Diameter). Cookies can be stored for up to 3 months in the freezer.
Tips & Variations
These cookies do not flow a lot. It is important to press them slightly to ensure even baking. Store cookies in an airtight container, with layers of parchment paper between.