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Preheat oven to 325°F. Coat a baking sheet with cooking spray.
Beat 1 egg in a medium bowl. Gradually add ½ cup sugar, stirring to combine. Add ⅔ cup oats, 3 ½ tablespoons coconut, 2 tablespoons cranberries, 2 teaspoons butter, ¼ teaspoon salt, ¼ teaspoon vanilla and ⅛ teaspoon lemon extract; stir until thoroughly combined. Drop the dough by the teaspoonful onto the prepared baking sheet, about 1 ½ inches apart. Spread each dough mound into a circular shape using a fork dipped in cold water.
Bake until lightly browned, 10 to 15 minutes. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.