Caramel Popcorn Cookies

Ingredients:

• 0.5 cups of sugar
• 0.5 cups of confectionery fat
• 1 cup caramel popcorn, chopped
• 1 large egg
• 0.5 tsp almond extract
• 3/4 cup flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 cup quick-cooking oatmeal
• 0.5 cup sweet coconut flakes

Preparation:

1. Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper. In a large bowl, beat the sugar and shortening with a mixer on medium speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel popcorn and the egg, stirring with a wooden spoon to evenly distribute the mixture. Add the almond extract, flour, baking powder, baking soda, and the remaining 2/3 cup caramel popcorn. Stir in the oats and coconut.
2. Spoon the dough onto the prepared baking sheets, spacing each cookie about 2 inches (5 cm) apart. Bake until golden brown, 10-12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks and cool completely.