Preheat your oven to 350°F (175°C).
Grease your oven-safe skillet lightly with cooking spray or butter.
In a large mixing bowl, combine the cubed unsalted butter, granulated sugar, and brown sugar. Cream together until light and fluffy, about 2-3 minutes.
Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
Gently fold in the shredded coconut, dried cranberries, and chopped chocolate until evenly distributed.
Pour the cookie dough into your prepared skillet, spreading it out evenly. Bake for 25-30 minutes.
Let it cool on a wire rack for at least 10-15 minutes. Slice into bars and serve warm or at room temperature.
