This is a great basic recipe that should be in every kitchen. It's also easy to add some blueberries or bananas for variety, too.

Reviewed On: Nov. 5, 2009

I made this just as the recipe says - twice - and they came out wonderful each time. I would suggest patting the logs down until they were a little wider than 1 1/2 inches, to make a longer cookie. The cook times were a little shorter in my oven. And I didn't need parchment paper, just a really light dusting of non-stick spray.

Reviewed On: Nov. 5, 2009

This recipe is fantastic. The perfect combination of quick, simple and elegant. I made three in a row and all turned out wonderful. I took this to a potluck style dinner and it was a complete hit. People were passing pieces around so everyone could taste some! (And these ladies can really cook, so the compliments were extra special.) Details on how I made it: I used real butter with the coconut. I whipped my cream by hand and made it nice and stiff. I let the sugar and strawberry mixture sit a little longer and used cold strawberries to cool the gelatin faster. I used fresh lemon juice. I must have used more strawberries than called for because my filling heaped up nicely which I think is better then a level pie. The gelatin gives the whipped cream enough solidity to not stick to clear plastic wrap when covered. Thank you for this recipe! :))

Reviewed On: Jun. 1, 2009