Chose this recipe because was looking for a really crunchy cookie. With the following slight alterations, came out as the crispiest, crunchiest, scrummiest cookies- def 5 stars with these changes. Most important I think is the "dropping" part- instead of tablespoonfuls, use teaspoonfuls at the MOST, maybe even less. Then flatten quite well with a fork. The smaller cookies means the entire cookie is crisp and crunchy, not just the edges. Bake about 8-9 min. Also made some changes to batter: added 1 egg yolk (read that egg yolks lead to crispiness in the allrecipes article "Perfect Cookies") and used only 1/2 c oil and 1/2 water instead of 1 c oil. In an airtight container, these have stayed crisp for days!

the cookies were good although they were way too oily for me. next time i'll definetly cut back on the oil. i do have to say you didnt notice the oil as much the next day. also white chocolate chips are a great addition!

really good, although has lots of fat ingredients. I made it without coconut and with pecans. Great dough, just the right consistency and done in 8 minutes, looks pretty. Thanks!

The cookie melts in your mouth but also has a crunch to it. Great for crunchy and chewy cookie lovers! I didn't even add the nuts and they were fantastic!

Love that sweet coconut taste! The flavor of the rice cereal and the oatmeal go together well. Great cookies!