Reviewed: May 7, 2012

I am making these right now, the last batch are in the oven. I had to leave a review. So good!!!! I added 1 cup of toasted coconut and a cup of milk chocolate chips. They turned out amazing!!

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Reviewer:

wendy

Cooking Level: Expert

Living In: Owen Sound, Ontario, Canada

Reviewed: Mar. 8, 2012

These turned out great, I doubled the recipe and use 3/4 white and 3/4 brown sugar. I bake a ton and these get a 10/10 from me

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Reviewer:

Alissa

Reviewed: Jan. 27, 2012

this is an excellent recipe but like everyone else i had to make it better. i added 2 eggs and had no coconut extract so i used rum extract instead. It turned out excellent. The reason for only 4 stars was because it made so few cookies.

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Reviewer:

puddles

Reviewed: Jan. 15, 2012

These are delicious! Since we didn't have any coconut extract we added a tsp of vanilla and a whole cup of shredded coconut. At my kids' request we put in half semi-sweet chocolate chips and half white chocolate chips. These are a perfect chewy cookie and a new family favorite!

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Reviewer:

britten

Reviewed: Dec. 8, 2011

I must of NOT done something right but they came out a little to dry for me but... We'll see after they completely cool! NOT going to make these again! Plus there wasn't enough batter for all the cookies that I needed!

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Reviewer:

Qban4Flip

Living In: Alexandria, Virginia, USA

Reviewed: Nov. 4, 2011

Sweet and moist! YUM

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Reviewer:

Pennie

Reviewed: Sep. 25, 2011

These cookies were a hit! I didn't have coconut extract so I used vanilla instead and I cut the salt to 1/4 teaspoon.

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Reviewer:

nicole

Reviewed: Aug. 14, 2011

love love love this recipe!!! i add cream cheese, use some brown sugar (as well as white) and use vanilla extract. i have made these twice and both times they turn out light and flakey! thanks for sharing :-)

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Reviewer:

monique

Reviewed: Jun. 12, 2011

I needed a large amount (5 dozen or so), so I made a quadruple batch of these. The dough was pretty soft, but it worked out well. I made a dozen or so right away, then refrigerated the dough and made the rest the next day. I liked the flavor and texture and the fact that they came out flat, not with a “hump,” even though I used a conventional oven and not a convection one. It was easy to adjust the baking time based on the size of the cookies and if you wanted them chewy or crispy. I’m sure I will make them again, but with the following modifications: use less sugar and less chocolate chips and more coconut, unsweetened this time. I think so much sugar masked the taste of the coconut. I also need to buy a scooper in the right size for these cookies as shaping them by hand was pretty time consuming. Overall, a great recipe!

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Reviewer:

Kathy

Cooking Level: Expert

Living In: Redondo Beach, California, USA

Reviewed: Jun. 2, 2011

These cookies came out great! I didn't have coconut extract so I used vanilla, they came out just fine but the coconut flavor was very mild - so if you prefer that just use vanilla extract. Also, make sure not to overcook these because the bottoms will get brown fast - with my oven 12 mins was perfect. I did use 1 full cup of coconut because I really like it - worked fine. This is a small recipe, I got 18 cookies with it (approx 3 inches in diameter) - so if you want more definitely to a double batch. Great recipe though, thanks! :)

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