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

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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.

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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.