The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 24, 2009
Great flavour and stayed soft in the middle even after a few days.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2009
I agree with Mom of Three. Have same amount of chips, cocnut & nuts. If you don't have coconut try oatmeal that's also works. Also, cook at 350 degrees for 8 min. for a more moist cookie. Great cookie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 4, 2009
I really did like this cookie. The only complaint is that the taste of coconut was not a very large flavor, which i wanted. I didnt add the almonds and they came out great. Would make these again, and again
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Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada
Living In: Oakville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 22, 2009
I really played with this recipe. Instead I used raisins & some crushed pineapple only because I didn't have any chips...forget the vanilla & use the juice from the pineapple and add a litle extra butter...They tasted good. I wiish I would have had the chips though. I thought I did!! Kind of tropical good.
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 15, 2009
This is the best cookie ever! You need to modify/tweek the recipe though because 5 cups of chocolate chips is just waaaaayyyyyy to much. You need to put equal amounts of walnuts and chocolate chips and coconut (1 bag each) seems to be sufficient. Also, the cooking time is off. It's 15 minute at 350 degrees otherwise GREAT COOKIE!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 10, 2009
Pretty good recipe! I followed the person before me, who suggested 350 for 8 minutes, which was great. The cookies had a bit of a coating - not sure what it is 'cause I'm not an "expert baker" - but it made the cookie a little shiny? Anyway, I'd definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 16, 2009
the best i've ever made
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Cooking Level: Beginning

Living In: Cerritos, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 12, 2009
I must make Toll House CC more than most. It is double that recipe (and double the normal output of a cookie recipe). I had to adjust for 9,000 ft altitude so I halved the baking powder, added extra 1/2 cup flour, doubled the vanilla, and added 3 tbls milk. They maintained their chewyness about as well as Toll House (I can make perfect Toll House at sea level so I trust these would work well too). I can't buy here in Peru, but strongly recommend almond AND Coconut extracts if you want their flavor and not just their textures. I love chocolate but if you want this to be different from CC cookies, use fewer CCs.
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Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 2, 2009
Hands down, the best cookie recipe I've ever found. These cookies are requested for every party I go to...I've even made a vegan variation that was a huge hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2009
These need a little modification but are very tasty. Use only about 1/2 to 2/3 of the white sugar that's called for, and about 2/3 the chocolate chips. (The exact amount will depend on how many serving you are trying to make.) They're not especially coconut-y, so if you really like that flavor you could add more coconut or perhaps a little bit of coconut rum. I used salted, roasted almonds and they added a nice flavor and texture.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 26, 2008
SUGAR ALERT: I used only 2 cups of semi-sweet chocolate, and I put slightly less than the exact amount of sugar. I still found them to be far too sweet. However, the moist and chewy texture was really yummy. When I make these again, I will use 2 cups of bitter-sweet chocolate, halve the sugar, and possibly use unsweetened coconut if I can find it at a different store. YMMV--I don't like chocolate in the first place.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2008
YUMMY!!!! Not too many chocolate chips like many said. I thought there were just enough.....I love that the cookies stay chewy. I did have to cook my cookies longer though, but I think because my cookie was made with a pampered chef scoop and they were bigger. One of my new favorite cookie recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 18, 2008
Turned out great! I prefer them on the gooey side. Works well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 7, 2008
Yummy nice and chocolaty
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 7, 2008
Wow! These are the best cookies I have ever had. I made a few changes only because I didn't have all the ingredients on hand. I followed all the directions exactly except I used one bag of Hershey Baking Kisses and one bag of chocolate chips, 1/2 bag of coconut and about 1/3 of cup of chopped almonds. I was worried because I didn't have enough of everything, but these cookies are truly delicious. Chewy and sweet. I made about 30 cookies and froze the rest of the batter for the next time I need a fix. Hopefully it will keep. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 29, 2008
I also cut back the chips to 3 cups ( I used carob) & used all whole wheat flour - the result were delicious & healthy cookies.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 29, 2007
Every time I bake these cookies, people beg for more. Even people who swear they don't like coconut eat them up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 16, 2007
these came out so delicious! i added only 2tsp of vanilla extract, but added 2tsp of coconut extract to make up for the lack of vanilla ext. as for the mix-ins, i only added 2.5 cups of choc. chips, 2 cups of coconut, and 1.5 cups of chopped almonds... basically, just eye-balled the amount of mix-ins as i folded it all in. they came out so soft... the 1.5 cups of both white and brown sugars kinda made me weary b/c, that's a LOT of sugar, but they weren't all that sweet... baking these were a cinch... they stayed chewy, soft and didn't turn flat... definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Aug. 1, 2007
Loved these! I toasted the coconut and almonds (also used sliced almonds instead)...delicious. I took advice from other recipes and added some extra coconut and almond extract. I would absolutely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 31, 2006
you have to reduce the chocolate.
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Cooking Level: Beginning

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