As another reviewer stated, dividing the dough and mixing into each one is a bit time consuming. That said, I thought they were good, though a bit crispy. If you don't want them crispy, take them out BEFORE they get brown. Next time I make them I'll substitute shortening for the butter, so they won't spread as much. Also, I will chill the red layer before adding the coconut layer. I had trouble with the stiffer coconut layer pushing the almond-flavored layer up the sides. I added some cocoa to the chocolate layer, as I found it a bit mild for our taste, and this way could omit the chocolate coating. I cut the unmolded dough into 3 equal bars instead of 2 and ended up with exactly 6 dozen cookies. As written, if I'd cut the layered dough in half, the way these spread I'd have wound up with dinner-plate sized cookies!

I made these last year at Christmas. They were a bit time consuming, but turned out tasting really good, and looked pretty on a plate. Take them out of the oven just before you think they are done, otherwise they get a bit crispy. Excellent cookies!

These turned out great. The cocnut is so subtle that you can hardly taste it. The only dissapointment was they turned out a little hard. I followed the cooking time and took them out when the edges were barely brown. Next time I will take them out a little sooner.

I loved the idea behind these cookies but the dough (even after freezing) just crumbled and wouldnt hold form. ended up throwing the whole batch out.