In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined.
Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees F.
Using a sharp knife, cut logs into 1/4-inch thick slices. Transfer to ungreased baking sheets, about 1 1/2-inches apart. Bake until edges are golden, about 12 minutes. Transfer to a wire rack to cool. Store for up to 2 weeks in an airtight container.
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