1 1/2 c. quick cooking rolled oats
1/2 c. flaked coconut
1/2 c. chopped pecans
1/2 c. all purpose flour
3/4 c. packed brown sugar
1/2 c. butter
2 tbsp. honey
36 red or green candied cherries

In large mixing bowl, stir together rolled oats, flaked coconut, chopped pecans, and flour; set aside. In saucepan, combine brown sugar, butter, and honey; bring mixture to boiling, stirring frequently. Pour over oat mixture, blending well.

For each cookie, press one level tablespoons mixture into greased 1 3/4 inch muffin pan. For flatter, crispier cookie, place in 2 inch muffin pan. Top each cookie with a candied cherry. Bake at 350 degrees until well browned, 15-20 minutes. Cool 10 minutes in pan; remove to rack. Cool thoroughly. Makes 3 dozen.