Reviewed: Oct. 13, 2007

I tweaked this recipe a bit according to other reviewers' suggestions. I cut the butter by 1/4 cup and added 2 tablespoons milk. They ended up fluffy and just right. My son, a huge coconut lover, said these could have used more coconut. So I'll make them again adding another 1/2 cup or so.

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BOBBIEANNE

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Reviewed: Oct. 12, 2007

way too salty for my taste I think they would be delecious with mabey just 1/2 teaspoon salt instead of 1 teaspoon

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lisa marie

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Reviewed: Sep. 13, 2007

These were good. Like many others, I wanted a recipe to use up the last little bit of coconut that I had, but in doing so I didn't have quite two cups. I used 1 3/4 cups and I think that the recipe sufferred from it a little. If I do make them again I will definitely stick to the recipe!! So, don't skimp on the coconut!!

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Verena

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

I've made these cookies twice now and they come out perfect every time. The first time they were a bit thinner and the batch I made today came out thick and chewy, chewy with a nice thin crisp outer layer. I'm not sure why the difference, but I paid close attention to the directions this time and followed them to the letter. As for the ingredients, I added an extra handful of chocolate chips and about two extra handfuls of coconut (I have small hands mind you). They are definitely best enjoyed after cooling for a couple of minutes and being followed by a cold drink! Also, I used a rounded scoop (1Tbsp) and got 40 cookies) This is a perfect go to cookie recipe when you want something simple but has more to offer than good ol'fashioned chocolate chip cookies. Thanks for the recipe, it's a keeper!!

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AnnesGazFam

Cooking Level: Expert

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Reviewed: Jul. 23, 2007

These are so good, I'm glad I made them. I gave away half of the batch to my sister and I've been getting an ear full for giving them away from my husband and mother who wanted them for herself. These cookies stay soft but have the delightful taste of toasted coconut on the outside. They have a really nice chewy texture, and the chocolate is highlighted so well in the cookie. I used Milk Chocolate, but I think my next batch will be Semi-Sweet just to mix-it-up a little. Also, on the bad side this is the best tasting dough ever, if you have a weakness for taking a taste consider preparing these with a pasteruized egg product. I'm considering making these my signature cookie when I'm asked to bring a treat to an event.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jul. 18, 2007

These were delicious. I felt that the chocolate was overwhelming the coconut too much though, next time I will do as suggested and put in less chocolate and more coconut. I also agree that they were pretty greasy!

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greeninoregon

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 30, 2007

Best cookies ever! I make them for everyone I know and I have yet to find someone who doesn't love them! Even people who say they hate coconut love them! Chewy and fluffy and chocolaty and just perfect! A great mix between a chocolate chip cookie and a macaroon. Thanks!

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sydd

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: May 19, 2007

Excellent taste to this. I also tried it with rasberry flavored chocolate chips. That was a nice twist on it.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: May 14, 2007

OMG! These are excellent cookies. I mixed white and semi sweet Baker's Chocolate Squares and the cookies were phenomenal. Best slighly warm with a glass of cold milk!

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Toby's Mom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 27, 2007

this recipe was excellent! we added a packet of quaker maple and brown sugar instant oatmeal after we folded in the chocolate chips and coconut. our oven was more like 12-14 minutes for baking time on a middle rack. couldn't stop eating them! do wait for them to cool before you set them on the wire rack, they do need to set. this is a great recipe to tweak with the ingredients in your own cupboard.

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the socal beach bums

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Reviewed: Apr. 24, 2007

These were good, I love coconut, so I really liked them. My husband said he wasn't really impressed with them, but everyone one else that tried them enjoyed them.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Apr. 18, 2007

These cookies were very good! i would make them again for sure! perfect if you love coconut and chocolate.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2007

These were absolutely fabulous! I didn't change the recipe one bit. They were gone in 15 minutes and I had to make more.

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CarolAnn

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Reviewed: Apr. 7, 2007

Good Grief!!! These are so yummy!!! I followed the recipe as is with NO substitutions. They only made 4 1/2 dozen for me, however I did eat alot of raw cookie dough.....Just a personal point - I really believe that real vanilla makes a difference in most recipes. I find it is worth the extra $$.

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Pamela

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Reviewed: Mar. 29, 2007

SO good! :) Made these last night for the first time, and split the cookie mix in half. Mixed one half with 1 cup semi sweet chocolate chips, and baked. Mixed the other half with the new (or new to me at least) MINT semi sweet chocolate chips, and baked. Both were excellent!!! Brought them in to work today and everyone loved them.

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Dru

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Reviewed: Mar. 27, 2007

These cookies are so divine i ate about 6 they are addictive thanks for the good recipes

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Miami Nell

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Key Largo, Florida, USA

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Reviewed: Mar. 24, 2007

Oh WoW! These were a huge hit. I halved the recipe, and that was a mistake because the cookies were gone in a day. They stay nice and chewy. Exactly how you want a cookie.

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pattimcdougal

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 21, 2007

this recipe deserves 6 stars! the only thing i changed was 1/2 chocolate chips and 1/2 butterscotch chips. Even my boyfriend, who dislikes sweets, LOVED these cookies! everyone who tried them just raved. tonight i'm making them with cherry chips!

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M.J. Powell

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Reviewed: Mar. 21, 2007

mmmmmm, we made these yummy cookies for my son's college bake sale. no changes were made aside from using a bag of hershey's dark chocolate chips with macadamia nuts (what was on hand) then throwing in about a 1/2 cup of semi~sweet chips to equal 2 cups worth of chocolate. rave reviews all around! thanks for the recipe reena!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 20, 2007

These were great! A nice twist to a classic cookie.. I do recommend cooking them until the top is golden brown - we like our cookies chewy so we pulled out the batch when they were pretty white on top (like we normally do) but they were a lot better when cooked a but longer. The inside was still chewy and yummy, and the outside had a nice thin crunch - yum! I also did half the batch with a handful of walnuts, even better! Thanks for the recipe!

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anna

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Rapid City, South Dakota, USA

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Chococonut Chip Cookies

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