Reviewed: Aug. 10, 2009

the taste was good.. i just added more coconut. i wish they didnt get hard after they cooled off.. i like chewy cookies!

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zmhays

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Reviewed: Jul. 24, 2009

this cookie is simply amazing. mine turned out much more poofy and soft then the picture shows! oh MAN were they good! i'm going to try another batch tonight with some marschino cherries added! Def the new family favorite cookie! YUM!

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robin

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Reviewed: Feb. 22, 2009

I took these to work and everyone raved. I did double the coconut. So good with a cup of coffee.

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Feb. 11, 2009

These cookies were super easy to make and all the right flavors are there but I still like the recipe is missing something. I upped the coconut to 3/4c. and used 1/4 tsp. salt. Overall, an okay cookie. I just can't quite put my finger on what it would take to jazz it up a bit.

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Holly

Cooking Level: Expert

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Reviewed: Feb. 10, 2009

great recipe but i tweaked just a bit...sorry..added 3/4 cup butter and a little bit less sugar....1 cup butter is just too overpowering...also added finely chopped almonds...and increased coconut to 1 cup..this resulted in 4 minutes more cooking time but they were awesome!!

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mom2boys

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

Good, But - not enough almond flavor for my tastes. Just not very flavorful in general.

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ekkoshine22

Cooking Level: Beginning

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Reviewed: Dec. 9, 2008

Very tasty. I did use 1-1/4C. of sugar and 1C. of coconut. I made them for my vet tech. I was asked for the recipe. I will make them again. Soft and tender. Baked for 12 minutes.

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RODANEE

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Reviewed: Aug. 23, 2008

These cookies are great! I didn't know until I was well into the recipe that my almond extract was out of date so I replaced it with vanilla, added a handful of chopped pecans and they turned out perfect at 12 minutes.

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MOTHERDESTINY

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: Jun. 27, 2008

I made a few adjustments. I used whole wheat flour instead of white and increased the baking powder to nearly 2 teaspoons instead of 1 1/2 teaspoons to compensate for the heavier flour. I also used 2 teaspoons of almond extract instead of 1 teaspoon and used 1 1/2 cups of coconut instead of 1/2 cup. I then used a small scoop to form the balls instead of rolling them with my hands. The cookies really spread out in the oven and came out larger than I expected. While they were still warm I rolled them up to look like Lady's Fingers. They look great and taste really good! I would definately make this recipe again and also use my alterations!

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

These are amazingly good cookies; my search for the definitive "almond" cookie is over! I used 2 teaspoons of almond extract and added one cup each of coconut and toasted, finely chopped almonds. My additions required a little more baking time, 12 minutes at 350. Thank you so much for sharing this recipe, loved it!!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2008

The first batch was not that good for my taste... Did the recipe again with 1 cup of coconut more and pecans.

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dryummy

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

I added 1 cup of coconut but I could have added lot more.I kept them in oven 4 min more.They came up soft.

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Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

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Reviewed: Dec. 21, 2007

2 much alomd taste.

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copycatO.O

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Reviewed: Feb. 13, 2007

These were very good, I baked a couple of minutes longer than recipe called for, they turned out crunchy on the outside and chewy on the inside. I put in a little more coconut than called for and added 1/3 cup of pecan pieces. A tasty cookie.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Oct. 8, 2006

These cookies taste pretty good. I followed the recipe just like it was written but added a little coconut extract too. They took forever to bake, and ended up chewy.

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Catherine S

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2006

These cookies are fantastic!So buttery and soft,absolutely delicious!I added a little more coconut than called for and I also added a few chocolate chips.These made quite a few,will definately make these again!!Thanks for posting this recipe!

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LUUVBUNNY

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jan. 30, 2006

Will make this recipe again as it was very good. I followed the recipe except added 1/3 cup of coarsely grounded almonds as suggested by previous review. Yummy!

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Linda

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Reviewed: Oct. 17, 2005

My batter turned out sticky. Couldn't roll them out into balls so I just got the teaspoon out and dropped them on the cookie sheet. Turned out well. I did increase the flaked coconut by a lot (I looove coconut) and I added more of the almond extract (I just love the smell). I scaled the recipe down just for a trial run. It would probably be better if I followed the recipe for the 36 servings. Will definitely try this again.

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RheaWong

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Reviewed: Jul. 24, 2005

I really liked this recipe. It had a real buttery, sweet taste with the almond & coconut flavors. thank you!

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2005

These were wonderful tasting cookies and incredibly quick and easy to make. They turned out perfect and were gobbled up quickly by everyone. The only thing I noticed was that the recipe doesnt tell you how much salt to add. I added about 1/2 tsp or less, and they tasted great. They might be even better with some toasted almonds or sliced almonds added as well.

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