Coconut Gumdrop Cookies

Name: Coconut Gumdrop Cookies
Prep time: 30 min
Cook time: 48 min
Total time: 1 h 18 min
Yield: 48 cookies
Ingredients: 2 c. all-purpose flour; 1-1/2 c. chopped gumdrops; 1 c. unsalted butter; 1 c. packed brown sugar; 1 c. sugar; 1 tsp. baking soda; 1 tsp. baking powder; ½ tsp. kosher salt; 2 large eggs; 1 c. unsweetened flake coconut; 1-1/2 c. old fashioned oats; 1 tsp. pure vanilla extract

User Reviews

4.4

48 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 18 mins
Servings
48 cookies
Calories
129 kcal
Course
Baked Goods
Cuisine
American

Coconut Gumdrop Cookies

Iris Warren

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Buttery cookies with coconut and fruity, chewy gumdrops. I remember Mom making these fun cookies quite often when I was a kid!

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Ingredients

Servings

2 c. all-purpose flour divided
1-1/2 c. chopped gumdrops divided - aim for 1/4" to 3/8" pieces
1 c. unsalted butter at room temperature
1 c. packed brown sugar
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
2 large eggs slightly beaten
1 c. unsweetened flake coconut
1-1/2 c. old fashioned oats
1 tsp. pure vanilla extract

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Instructions

Preheat oven to 350° F. Very, very lightly spray two baking sheets with non-stick spray and set aside.
In a small bowl, toss 1/2 cup of the flour with 1 cup of the chopped gumdrops to evenly coat. Break apart any pieces that want to stick together to coat fully with flour. Set aside.
In the bowl of a stand mixer, cream butter on medium high speed for 2 minutes. Add brown sugar and sugar, and beat to combine.
In a medium bowl, sift together remaining 1-1/2 cups of flour, baking soda, baking powder, and salt. With mixer on low, alternate adding flour mixture and beaten eggs in two separate additions each. Beat just until incorporated each time. Add coconut, oats, and vanilla, and mix until incorporated. With a spatula, fold in the gumdrop pieces that have been coated with flour.
With a medium scoop (mine is 1-5/8″ in diameter), packed tightly with cookie dough, drop dough onto a prepared pan leaving 2" between each one. Or portion out about 2 tablespoons of dough and roll slightly to form a ball. Press in 2 to 4 more of the reserved gumdrop pieces into each dough ball, using more if desired. Bake for 11 to 12 minutes, or until edges are set and lightly golden brown. Do not over bake.
Remove from oven and let cookies rest on pan for 2 minutes before transferring them to a wire rack to cool completely. These cookies freeze very well.

Equipments used:

Notes

Adapted just a bit from Mom's recipe box, originally from my aunt Mary Fritz.

Nutrition Information

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Serving 1 Calories 129kcal (6%) Carbohydrates 22g (7%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 18mg (6%) Sodium 69mg (3%) Sugar 12g (24%)