Tasted great. Came out exactly like the others were saying. I used butter (I never use margarine) and brown sugar instead of white (didn't have any at home!!!!), but otherwise followed recipe as written. I assume those who didn't like these are looking for a different blend of the spices. We thought they were great!!!!!!

Reviewed On: Nov. 8, 2009

A better way to bake these is first at 400 until they puff up to full size. Then lower oven temp to 350 to complete the baking. This prevents collapsing when you take them out of oven that many are mentioning. If you bake at only the high temp, the inside will not cook through causing them to collapse.

Reviewed On: Aug. 23, 2009

Made this and made the following revisions. Add the vanilla AFTER you hae finished cooking since that flavor tends to evaporate if added when cooking. Lightly toast the coconut before adding to the mixture. For those new to making this type of frosting, directions would be more precise if a temp was given (cook until mixture reaches xxx degress). Cooking until thick is not very precies.

Reviewed On: Jul. 18, 2009