Reviewed: Jun. 1, 2009

Addicting! These are so insanely good! I followed the recipe as written, aside from halving it, and they came out just great. I baked for 8 minutes and the edges were golden brown and the insides were just a little gooey still, just how I like them. They don't have a -whole- lot of coconut flavor, but they are still delicious. Thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 11, 2009

These cookies are a hit! I added 2 Tablespoons of Milk, 1 c. Pecans, only did 1/2 c. white and 1/2 c. brown sugar because I had sweetened coconut. They were the lightest and fluffiest cookies I have ever eaten. I accidentally added an extra half cup of coconut but the result was still great.

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KICKASSGIRL

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Reviewed: May 9, 2009

i wanted to get rid of a bunch of chocolate macaroons that i had left over, so i used those (crumbled) instead of the chocolate chips and the coconut flakes. i also didnt have any eggs so i used a pudding cup for moisture and binding purposes. these came put really moist, rich, and soft. really tasty!

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: May 2, 2009

Delicious, now a staple of my recipe box.

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tinyspark

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

YUM! I made these last night and I couldn't stop eating the batter...and the cookies were even better!!! I made the recipe exact except substituting about 1/3 of the all purpose flour with whole wheat flour. I love the coconut. A great cookie! Thank you!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 20, 2009

These tasted good, they were just very flat and crumbly.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 5, 2009

Very tasty, people got them confused with monster cookies. Needed to bake them about 10 minutes longer than the recipe said.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 24, 2009

My god...I don't think I should make these again as I can't stop eating them, I normally don't eat a lot of sweet things but I bake for my husband and just try a small amount, but these are so good, if I start to put on any weight I know who to blame

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Suzanne

Cooking Level: Intermediate

Living In: Montego Bay, Saint James, Jamaica

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Reviewed: Jan. 18, 2009

HIGH ALTITUDE ALTERATION :) I'm in Cheyenne @ 6700 Ft. Alt. so I Only use 1/2 C. White Sugar and 1/2 C. Brown Sugar and increase flour to 2 & 3/4 C. to 3 C. I also used sweetened coconut due to the decrease in sugar. These were Perfect and my sister that hates coconut was even eating them! These don't spread either. They are more like a macaroon drop. Enjoy!

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kitty19761

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Reviewed: Jan. 12, 2009

I am not a huge fan of coconut, so I will use a little less in the future. They also weren't as moist as I hoped it would be. My friend LOVED these cookies though. =D

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 4, 2009

I was a little cautious useing chocolate chips in a coconut cookie... at first, they blended rather nice and stayed fresh for a while.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Dec. 17, 2008

The coconut wasn't overpowering in this cookie which is probably why my family ate them. I love coconut, but they don't.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Dec. 16, 2008

This recipe rocks. I prefer dark choc chips and cut back to 1 1/2 so has not to overpower. I've also used virgin coconut oil or organic coconut oil for 1/2 the butter. YUM!

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Norma

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

These were awesome! I made a batch up last weekend and they only lasted 2 days in my house! I didn't change anything in the recipe, and they baked up very nicely.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Oct. 17, 2008

These are really good. I tried to make with applesauce and not butter and they turned out ok, but obviously much better with just butter. :)

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Kerry...USA to NZ

Cooking Level: Expert

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Reviewed: Sep. 16, 2008

Very good and very easy to make. I didn't have quite enough chocolate chips, so I also added butterscotch chips to make a total of 2 cups. Yum-o! The directions didn't say whether to spray the pan with butter/spray, so I sprayed it lightly with Pam spray, but I don't think it needed it. The cookies didn't spread much at all, and my batch made about 80 cookies. I love the coconut flavor - very different tasting. Thanks for the great recipe.

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Sep. 10, 2008

I really like these, what a terrific combination! I added coconut cream to my cookies after reading that the coconut taste is mild. I may add more coconut cream or coconut extract next time, I highly recommend this recipe.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 26, 2008

Great. I followed the recipe exactly, except for using 1 1/2 cups mini chips instead of 2 cups of regular. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2008

I have a similar recipe (1/2 recipe) About 1/2 C. coconut (it may not give flavor but makes it sweeter, so I use less white sugar. I like the idea of oatmeal. I also bake the half recipe in a 9 x 13 pan (lined with wax paper) for bars. 350º 8 - 10 min. Same could be used for full recipe but longer baking time.

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ICE

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Reviewed: Aug. 25, 2008

these cookies are fabulous. as another reviewer said, if you think of them as just the perfect chocolate chip cookie, you won't be disappointed. i find the coconut adds more texture than anything--the flavor is subtle, but it imparts a rich chewiness to the cookie that is just...MMMMM. NOM NOM NOM. i have found that the secret to taking this recipe from just delicious to 'drop dead' is the use of good quality vanilla (i use vanilla bean paste) and good chocolate. i took some of these to my neighbors and they raved about them, as did my husband's co-workers. this will be my go-to chocolate chip cookie recipe for life, and that's sayin' something ;)

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