Reviewed: Oct. 27, 2009

Wonderful cookies! I just used margarine, no shortening... and some advice from previous reviews and they turned out great! Cooked to a very nice shape and will definitely be a regular to my cookie jar! Thanks for the recipe.

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dmkt

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Reviewed: Oct. 5, 2009

Yum! These are my new favorite cookie! I made these to send to my husband in Iraq and couldn't help but to snag a few. They are exceedingly chewy and have a great light coconut flavor. I made a full batch which made about 2 dozen large cookies. I substituted butter for the shortening. Great.

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Megan Davis

Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 28, 2009

Delicious cookies!! I made 3/4 the full recipe which yielded 35 full sized cookies. I read other reviews before baking these cookies and made some modifications that definitely improved on the original recipe: (a) I added about 1/2 teaspoon of cinnamon; (b) I added just a dash of cream of tartar; (c) I added about a half a cup of chocolate chips; (d) I added just a dash of salt. I recommend that you keep an eye on the cooking of these cookies because I think if you allow them to cook too much that they will get too hard. I pulled them out when they looked slightly underdone and were just starting to turn golden - that was the right amount of time for them to cook because they firmed up to being chewy after cooling. So great - thanks for the recipe!

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Gwen on the West Coast

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Reviewed: Sep. 26, 2009

very yummy! I added mini chocolate chips!

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quaylern

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Reviewed: Aug. 18, 2009

These cookies were great!!!! They are different and yummy. They would be great with Macadamia Nut or white chocolate chips I think. I will still make them without due to food allergies in the family.

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cookhealthy

Cooking Level: Expert

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Reviewed: May 25, 2009

Nice cookie recipe but a little too sweet and bland for me. If I were to make it again I would reduce the sugar and maybe add some raisins and/or nuts.

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Deb C

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: May 3, 2009

AMAZING cookies! However, I made a few adjustments to the recipe: I didnt have shortening and put in 1 cup of butter instead and I added 1tsp of cinnamon for some added flavor. Also I cut the white sugar to 1/2 cup due to coconuts natural sweetness. They now have the perfect amount of sweetness and they are incredibly moist!!

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Emily

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Reviewed: Mar. 9, 2009

FABULOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Annette-NJ

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Reviewed: Mar. 3, 2009

This cookie is so DELICIOUS!!! I did make a few changes to the original recipe based on the other reviews. I sustituted 1/2 cup of applesauce for the shortening and reduced the white and brown sugars to 2/3 cup each. Also increased the amts for baking soda and baking powder to 1 1/2 tsp each. I also added 1/2 tsp cinnamon and approx 1/4 tsp salt and 1 tsp cream of tarter. Also my "cups" for the oats and coconut were heaping. The dough was quite wet so I chilled it for about an hour. Once chilled I rolled it into balls (heaping TBSP size) and baked for 9-10 minutes until just turning golden. Let cool for a few minutes on pan and then removed. These cookies turned out chewy and perfect! They turned out the perfect shape and I had no problems with then being too flat! These are a new family favorite and will definately make again!! Next time I might add raisins or butterscotch chips, which would be very yummy as well!!

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JILLCOTT

Cooking Level: Intermediate

Living In: Brandon, Manitoba, Canada

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Reviewed: Jan. 31, 2009

These are the most amazing cookies better than my mother in law's. I also added more oatmeal 3/4 cups more and used shortening and butter. Allow them to cool on a tea towel and they'll come out chewy and soft.

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D

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Reviewed: Jan. 31, 2009

Freezing cold outside. Wife out of town. Just me and the dog. I decided to try this recipe but only used the directions as a guide. First of all I used whole wheat flour and all butter. I used turbinado sugar instead of white. Cut sugars to two thirds cup each then added 2 tbls of blackstrap molasses. I added another cup of oatmeal. Also added cream of tarter, nutmeg & cinnamon. Then I added a cup of raisins, a cup of chocolate chips and finally put a whole almond on top before baking. I like harder cookies so I baked them 13 min. First batch turned out very good. Second batch is smaller for more crunch.

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Gary A

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Reviewed: Nov. 4, 2008

My husband said these were pretty good.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 15, 2008

These were fantastic! Thankyou!

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Misti

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 19, 2008

Great recipe just as written. After making it a few times, I have made a few alterations to suit our taste. I substitute applesauce for the shortening and use 1/2tsp of almond extract & 1/2tsp vanilla. These have become a family favorite.

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jill

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: May 21, 2008

Had a sweet craving the other night and this fit the bill wonderfully. I reduced the sugar and subbed applesauce for the shortening. The cookies were cakey and moist and delicious. What a great way to mix a love of oatmeal and coconut! Thanks!

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SugarspiceandchemicalX

Cooking Level: Professional

Living In: Asheville, North Carolina, USA

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Reviewed: Feb. 27, 2008

deffinitly a great choice. never heard of it before but I am glad I tried it. i thought they were not going to turn out cause the dough was hard with all the oats but they were a little crunchy and chewey. if they get hard just put a piece of bread in the jar with them and they will be soft again.

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E. Hadley

Cooking Level: Expert

Home Town: Burien, Washington, USA

Living In: Lake Hopatcong, New Jersey, USA

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Reviewed: Feb. 22, 2008

Great as is but I added 1 tsp cinnamon and 1 cup of nuts to make add a little more flavor. My wife will never leave me if I keep making her these cookies.

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HawkeyeCook

Cooking Level: Expert

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Reviewed: Feb. 5, 2008

This recipe was so easy that I was able to make it with baby on hip. I halved the recipe and made four minor changes: * I used only butter (no shortening on hand). * I added a little extra oatmeal as previous reviewers suggested. * I mixed all the ingredients together in my Kitchenaid (I didn't separate wet and dry). * I shortened the cooking time until the cookies appeared baked on the sides and still moist in the middle. The end result was wonderful. The buttery coconut taste was warm and exotic. The coconut and oatmeal added a nice texture. The cookies were a little flatter than most recipes I have made, but undercooking them allowed them to remain moist. I will definitely make this recipe again.

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