Preheat oven to 350 degrees.
Place the first 4 ingredients into a food processor and process until combined and cranberries are finely chopped. Set aside.
In a stand mixer add the coconut, Swerve, xanthan, baking powder and salt. Mix on slow to incorporate.
Add the remaining ingredients except the pistachios.
Taste batter to adjust sweetener if needed.
On low speed stir in ¼ cup pistachios.
Roll batter into 24 balls.
Place each on a silpat lined or parchment lined baking sheet.
Flatten each then roll outer edges of cookie in remaining chopped pistachios.
Bake for 12-14 minutes.