Reviewed: Oct. 4, 2011

I just made these with only a few changes. I substituted butter for the shortening (personal preference) and omitted the coconut. Half the batch I made with bacon bits, half without. Both are amazing!!! Used an ice cream scoop and got giant yummy chewy cookies! Might add more maple next time, but were wonderful as is. Thanks for the recipe! Will definitely make again!!

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Reviewer:

Rachlan

Cooking Level: Intermediate

Home Town: Elizabeth, Illinois, USA

Reviewed: Jun. 24, 2011

These cookies turned out good and very flavorful. I made these per the directions except for the coconut, I didn't have any so I substituted it for 3 packets of instant Quaker oatmeal the Maple and brown sugar variety. In addition I used Dark brown sugar vs light brown. I would make these again.

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Reviewer:

VictoriaSe49896

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Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Mar. 24, 2011

I made these cookies a couple of weeks ago and loved them. I doubled the recipe and used butter instead of shortening and used 1 tsp of Mapleine and added walnuts. I didn't have to chill the dough and greased the cookies sheets and they turned out awesome.

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Reviewer:

Diane

Cooking Level: Intermediate

Reviewed: Mar. 14, 2011

Substituted margarine for shortening, added a little bit of extra maple syrup and didn't have any coconut. They turned out AMAZING. Incredibly delicious and chewy. I used 1 cup powdered/icing sugar + 2 tablespoons of maple syrup and 1 tablespoon of margarine and milk to make the maple frosting. They were a big hit!

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Reviewer:

Navkiran

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

Outstanding! I add walnuts for that "maple-walnut" flavor that we love.

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Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: Jan. 24, 2011

Followed the recipe exactly. These are delicious and chewy. Not a real strong maple flavor, but all the flavors just work really well to make a very enjoyable cookie. And mine actually looked like the cookies in the photo!

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Reviewer:

kayzee

Reviewed: Nov. 28, 2010

Tastes great-I can really taste the maple. Good crunchy and chewy texture. Next time I might add walnuts.

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Reviewer:

mixingmedias

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 23, 2010

These came out very good! I followed naples34102's advice - used an extra 1/4 cup flour, Grade B maple syrup, half maple flavoring and half vanilla. I did use coconut though, but replaced half of it with walnuts. Has a nice maple flavor (and aroma!)and a good crisp-chewy texture. I'm a big chocolate fanatic, but it's nice to have a special cookie like this as a non-chocolate addition to my cookie trays this holiday season. Thanks, Debbie!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Aug. 29, 2010

Just made these (sans coconut). I live in FL, very humid and they are holding up very well! Rolled them in coarse sugar. Used half real maple syrup (grade B) and half fake stuff from store and they could use more maple taste but I'm too cheap to go out and get maple syrup extract, lol. Good product!

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Reviewer:

LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

Reviewed: Jul. 10, 2010

These are what i will call my PMS cookies. Was having massive cravings last night at 9:30 and looking for a cookie recipe that i could use without having to go to the store. they were chewy and very sugary i loved them. i didnt have the coconut but it didnt matter. i also didnt have brown sugar so i just used raw sugar. they satisfied my cravings thats for sure

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