I didn't use the coconut or the walnuts. And these were pretty good, but not fantastic. And the recipe makes a TON of them. But, take this with a grain of salt, because I'm not that good of a baker. So I might have just fudged things up. Also, I used a really healthy peanut butter, and it made the cookies a bit salty. I would recommend just regular ol' Jif.

Reviewed On: Mar. 7, 2008

I'm sure this is a very good recipe, but I'm just an idiot. I put regular sugar in instead of powdered. So I put the finished product in the oven for a bit, to try to get the sugar to melt. It's still a bit grainy, and I'm sure it would be fabulous if I actually read the recipe.

Reviewed On: Mar. 4, 2008

First of all, let me say that I'm sure this would be absolutely delicious if you follow the recipe exactly. But, I made some changes, and I'm incredibly happy with the result. First, I used whole-wheat flour instead of all purpose. Second, I started out with 12 oz. of raspberries, took out the cup and a half for the topping, coated the rest in flour, and then folded them into the dough before pouring. I also used miniature breadpans instead of muffin tins, and this made about 4 2"x4" loaves. Oh, and I used 8 oz. cream cheese instead of 6. If you want something perfect to look at, I don't recommend this because it was nigh upon impossible to get the finished product out of the pan without deflowering it somewhat. But man oh man, is it delicious!

Reviewed On: Sep. 29, 2007