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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| flaked coconut meat: 1 cup |
| rolled oats: 2 cups |
| pecans (chopped): 1 cup |
| gumdrops: 1 cup (chopped) |
Coconut Gumdrop Cookies
Credit: AllRecipes
User rating:
"These oatmeal cookies are chewy and sweet. The flavors of coconut, gumdrops and pecans are blended to perfection."
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Prep Time
15 min -
Cook Time
15 min -
Servings
60 serving(s)
Tags
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.