Equipment Needed
- Stand mixer or handheld electric mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or tablespoon
- Wire cooling rack
- Shallow bowl for powdered sugar
Step-by-Step Instructions
Let’s start with the foundation: the dough. In my large mixing bowl, I cream together the softened butter and the 1/2 cup of powdered sugar for a good two to three minutes on medium speed. I’ve learned you can’t rush this—you want it to become pale, fluffy, and almost whipped. This incorporates air and creates that signature tender, crumbly texture. Once it’s beautifully light, I beat in the vanilla extract. The smell at this point is simple, sweet, and promising.
While that’s mixing, I whisk together my dry ingredients in a separate bowl. I combine the flour and salt. Then, I prepare the stars of the show: I finely chop the gumdrops. This is a sticky job, but I’ve found that spraying my knife or kitchen shears with a little cooking spray makes it much easier. I aim for pieces about the size of a pea—large enough to be a distinct, chewy surprise, but small enough to distribute well. In a third bowl, I toss the chopped gumdrops with about a tablespoon of the flour mixture. This little trick is crucial; it coats the sticky candy and helps prevent them from clumping together or sinking to the bottom of the cookie.
Now, with the mixer on low, I gradually add the flour mixture to the creamed butter. I mix just until the dough begins to come together. It will be crumbly. Then, I use a spatula to fold in the shredded coconut and the flour-coated gumdrops. I fold gently until everything is evenly distributed. The dough should hold together when squeezed. If it seems too dry and won’t form a ball, I add a single tablespoon of milk. I’ve found sometimes the gumdrops or coconut can vary in moisture. The dough will be soft but manageable.(See the next page below to continue…)