Reviewed: May 21, 2012

Oh my, people....these are exceptional! We live in Belize and have too many coconuts. We needed a way to use some of them up. We doubled the recipe, increased the coconut to 1 1/2 c. and reduced the chocolate chips so we could taste the coconut more. They smelled so good, that the neighbors actually came over while they were baking! We cut them into very small pieces since they are sweet and there are plenty left over for tomorrow. Thank you Myrtis for this fabulous recipe! Happy eating!

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Reviewer:

~Mich

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

ooooooh these are good! I increased coconut to just under 1.5 cups, this was a little too much, I decreased chips to 1 cup. I also did a heaping tsp salt, and 'heaping' tsp vanilla extract. Mine turned out like the pic for once!

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Lena_Bena

Reviewed: Jul. 30, 2011

I've made these so many times now. The first time I made them they were great.I wanted to try a couple variations though. The only difference I do is I add in 1/4 tsp of coconut extract and 1/4 tsp of almond extract. Everyone at work absolutely loves these when I make them!

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Reviewer:

chandaje

Cooking Level: Intermediate

Home Town: Hamer, Idaho, USA

Reviewed: Jan. 22, 2011

I read past reviews and customized this recipe. Make sure you "pack" the brown sugar, otherwise it does not taste sweet enough. Another suggestion would be just to add a little more brown sugar than called for. Substitute butter for the shortening. I used the entire package of chocolate chips, one cup chopped walnuts, and 2 cups shredded coconut. I baked it until the center stopped jiggling. Sounds crazy, but it worked. They take a long time to cool before you can cut them into bars.

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Reviewer:

Cheryl

Reviewed: Jan. 21, 2011

Delicious! They taste like yummy chocolate chip cookies in bar form. I substituted butter for shortening and added more coconut. Will definitely make again!

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Reviewer:

pinkimmie

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

I made these this week and must say that they are the absolute best for sure and deserve more stars than I can assign. I did use 3X the amt of coconut called for and went with the margarine as the fat. But they are just soooo soooo tasty. And, no, I couldn't eat just one. Thanks for the recipe, Myrtis. I'll be making these again and again. I gave some to a neighbor and she scarfed 'em down too. So next time, will be making 2 big batches. yum yum Bonnie N.

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Reviewer:

yoyo1198

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Reviewed: Nov. 10, 2010

Pretty good, but really just reminded me of a chocolate chip cookie with added coconut. I added some extra coconut on top, and this added to the coconut flavor when it toasted in the oven. Overall, a decent recipe, just not one that I would do again.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 9, 2010

I added extra coconut as other reviewers suggested and they were a BIG hit.

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Reviewer:

Cindy Wilson

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

Reviewed: Oct. 31, 2010

These are yummy. I agree they taste very much like cookies, but still good. I baked them at least 10 min longer than directed. I left out the nuts because i didn't have them on hand.

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Hot Mama

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 7, 2010

Good Base Mix for many variations. For my base (sugar, eggs, vanilla, shortening), I mixed 1/2C shortening, 3T butter and 2T margarine as the fat mixture. I find that this type of mixture allows for more flavor and also does well to create a moist batter, chewy texture with some density that doesn't make it too fluffy. I also made mine with Cherry and Butterscotch Chips (instead of the chocolate) and Doubled the Coconut as many others have also done. Mine turned out very well, although a little extra work with some mixing of ingredients I find that to make the ultimate recipe one must mix it up!

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