2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
1 cup milk
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
1 1/2 cups old-fashioned rolled oats (not instant)
1 cup sweetened flaked coconut
1 1/2 cups gumdrops, coarsely chopped
1. Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with heavy-duty aluminum foil, making sure foil is tucked into corners and there is at least 1 inch overhanging top of pan on all sides.
2. Combine flour, baking powder and salt in a medium mixing bowl.
3. Melt butter in a medium-size saucepan over low heat. Remove from heat and, with a wooden spoon, stir in brown sugar until dissolved. Quickly whisk in milk, egg, vanilla and orange zest. Stir in flour mixture. Stir in oats. Stir in coconut.
4. Scrape batter into prepared pan and smooth with a spatula. Scatter gumdrops over batter and press lightly on them to partially submerge. Bake until just set in center, 25 to 30 minutes. Let cool completely on a wire rack. Grasping overhanging foil on either side of pan, lift out blondies and place them on a cutting board. Cut into 24 squares or use a 2-inch biscuit cutter to cut into circles. Gumdrop Blondies will keep at room temperature in an airtight container for up to 3 days. Makes 24 cookies.