Reviewed: Jul. 24, 2009

Just finished making these. I did a double batch since the reviews were so good. Only change I made was add Special Dark Hershey choco chips and an extra half teaspoon of vanilla. These cookies were chewy and had good look/texture, just a little bland. i'm not a very good cook, but maybe needs a spice or more coconut flavoring?

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k8flysum

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Reviewed: Jul. 24, 2009

Great recipe, easy & fast to make. My grandkids love them. Thanks!

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Cat G

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Reviewed: Jul. 24, 2009

I added chocolate chips and these are amazing!

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Barb

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Reviewed: Jul. 24, 2009

I just got done baking these. The whole family couldn't keep their hands off them. Absolutely perfect the way they are. I may try to add almond extract instead of vanilla to see if it gives it that chineses cookie taste. Also a great basic cookie dough recipe to make a multitude of varieties. Thanks so much for posting

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virginia miller

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Reviewed: Jul. 21, 2009

Five stars - that's how good they are! We added chocolate chips and that made them even better. We say they taste really, really, really good! Good dipped in milk.

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natalie

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Reviewed: Jul. 21, 2009

Very good and chewy! My family loved them.......

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Kelly

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Reviewed: Jul. 19, 2009

I was not expecting to like these cookies. I actually made them only because I had all the ingredients on hand. However, they are excellent cookies!! A definite keeper!

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jul. 17, 2009

One of the best cookies I have ever baked. My family loves them! I have had to stop making them, because we eat all of them in one day.I added chocolate chips to them. Thanks for the recipe, these are the BEST!

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ali

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Reviewed: Jul. 14, 2009

These were really really good. and really really easy which is always a nice thing. WAY TOO LITTLE VANILLA!!! if your over zealous with the vanilla extract like I am I increased this to 1 1/2 teaspoons!!. They also took 12 minutes to bake for me. The batter to these when its done mixing looks like you could get ten cookies out of it but to my surprise it went a long way.

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

This is a good recipe. It wasn't overly coconutty which meant my husband liked them too. I think the cookies tasted better after a day or two. We froze half the batch but ended up taking them out and eating them within a week...

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sleugner

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Made as directed 5+. I might make soe variations next time. Maybe cocoa powder or cinnamon or nutmeg, very good.

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072705r

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Reviewed: Jul. 8, 2009

These are so good! I sent some to my husbands work and they all loved them. I made mine with fresh coconut.

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Brianne

Cooking Level: Expert

Home Town: Palmdale, California, USA

Living In: Alhambra, California, USA

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Reviewed: Jul. 7, 2009

Maybe I was too swayed by all the ecstatic reviews. My batch was a bit on the flat side, too (cold butter and new baking soda). They were good but not the greatest cookie I've ever had. More of a buttery flavor. Did seem to enjoy them more as the days passed--either they grew on me or improve with age, not sure which. Will try again but go with coconut extract.

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katycooks1

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Magalia, California, USA

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Reviewed: Jul. 4, 2009

Delicious, chewy, buttery cookies. Definitely decadent, as I can tell by the greasiness on my fingers after eating one. Not too difficult to make. I was able to get 27 small cookies - you'd have to make mini ones to get 36 like the recipe says.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jun. 27, 2009

Okay, I guess I'm contradicting the reviewer right before me, but I really think you have to like coconut to like these cookies. Coconut is the only flavor to be had! They are very good though--I like coconut! They came out flat for me, but I actually perfer that bc then I can stack them. I left the dough in the fridge overnight and am finishing up baking them now. I put them in the oven for 12 min each and let them cool slightly on the cookie sheet before putting them on the cooling rack. They are wonderfully chewy and coconuty. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 20, 2009

These were SO yummy! These wonderful cookies were easy to make and it took less time to eat them all.

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hens and cows

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

My husband who HATES coconut loves these. The number one cookie requested in my house. Everyone always wants the recipe.

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KRISTEN1139

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Reviewed: Jun. 18, 2009

I doubled the recipe and used shredded coconut instead of flaked because it was all I had. My family loved them. A double batch almost disappeared in an evening. They're very soft and chewy and great for dunking in milk.

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svg1

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Reviewed: Jun. 17, 2009

I had a coconut candle burning and it made me hungry for something coconut- had all the ingredients so I tried this and they are wonderful! While they are thin, I did not find them exceptionally so- and even several days later they were still soft and chewy! Left them in about 12 minutes- at 11 min they were still hard to take off the pan, the extra min or so really helped. Love this recipe- very easy.

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CAROLYNBOERSMA

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Reviewed: Jun. 15, 2009

These were fine - not the best cookies I've ever had...I did add white chocolate chips to the batter. I think next time I would add semi-sweet chocolate chips instead for a little more flavor. My cookies came out quite thin - I read from another review that this might be caused by older baking soda - it might be time for me to get a new box! Also, I would recommend greasing your cookie sheet even though the recipe says "ungreased."

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