Beat together the butter and sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.

In another bowl combine flour, gum and salt until well blended.

Place nuts in a dry skillet and shake over medium-high heat until lightly toasted. Coarsely chop and set aside. Repeat toasting with coconut. Let cool completely.

Add flour mixture into butter mixture and stir until well blended. Fold in nuts, coconut and remaining ingredients. Cover and chill dough for 30 minutes.

Roll into tablespoon size balls and place on a lined baking sheet. Cookies will spread as they bake, so only place 8 cookies/sheet. Bake at 350°F for 12-15 minutes, or until edges are golden. Allow to cool 5 minutes on pan before transferring to wire rack.