In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully imixed together. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture.
Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Or you may use an ice cream scooper and make large cookies. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before moving to a rack to cool completely.