Reviewed: Dec. 19, 2010

These are the best cookies ever! Have made several batches and kids and adults LOVE them! My kids say they don't like coconut-thats how little you can taste it. Remember to use sweetened condensed milk NOT evaporated milk. Spray cookie sheet with non stick spray and I baked mine for 12 minutes. Came out perfect!!

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Reviewer:

chicagogirl

Reviewed: Dec. 17, 2010

These were fairly easy to make, with just a couple adjustments. Like others said before I added more flour, sprayed the cookie sheet with cooking spray, and made them fairly small. They turned out perfect! :) Overall, a recipe I will use again!

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Reviewer:

swovey

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Clinton Township, Michigan, USA

Reviewed: Feb. 12, 2010

I used gold chocolate-covered candies, along with the green and red, for part of my Christmas 2009 baking. They were different, looked pretty, and our families on both sides enjoyed them.

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Reviewer:

teffy

Cooking Level: Intermediate

Reviewed: Jan. 24, 2010

This recipe is really, really tasty. Especially when you're looking for something a little different. Careful though, they are a little bit tricky getting off the pan w/o ruining their gooey undersides. My whole family loved them.

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Reviewer:

Sandy

Reviewed: Dec. 21, 2009

Am a beginner...and i had fun making these cookies. They were absolutely amazing. The key ingredients are the condensed milk and coconut. Tip for those with gooey dough: refrigerate the dough for about 30-40min makes it more manageable. Delicious cookies and u can always add or reduce the amount of m&m candies

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Reviewer:

Honeycakes

Reviewed: Dec. 17, 2009

We liked this cookie! I did, as other users suggested, and used more flour. I ended up using 1C. and the dough turned out perfect. I chilled in the fridge for 45 mins, then added the chocolate. I only had about 1C. of M&M's so I also used some white chocolate chips and regular chocolate chips. It added some extra flavor and my kids loved them! I rolled them into balls and baked them. They held the shape perfectly and didn't come out flat at all! Make sure you don't melt the butter, just soften. That is a mistake a lot of people make when baking cookies! I will make these again. Thanks for the recipe!

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Reviewer:

Joelle B.

Cooking Level: Expert

Home Town: Albany, New York, USA

Reviewed: Dec. 13, 2009

Was nervous about making these w/so many negatives spoken. I did increase the flour to 1-1/4 cup & decreased coconut to 1 cup. They look just like the picture & held shape (did not flatten). Couldve been a tad bit sweeter. Maybe should've used the other 1/2 cup coconut. Next time! :)

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Reviewer:

Lisa

Reviewed: Dec. 10, 2009

I did this recipe today..l added 1 1/2 cups of flour..and the heated the oven to 350 for 17 minutes..as far as sticking..l used waxed paper..turned out great!

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Reviewer:

brenda

Reviewed: Jan. 23, 2009

Luckily I didn't have the problems everyone else did with them sticking to the cookie sheets. The only things I would change is to at least double the recipe because it definitely does not make much and I'm personally not a big fan of coconut so I would cut it back by about 1/2 cup. Other than that, these were simple to make and very tasty! Thanks!

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Reviewer:

Kristin

Cooking Level: Beginning

Reviewed: Dec. 13, 2008

They're not visually appealing but they taste excellent! I've made about five batches of them now and I've discovered they turn out best when they're very small - no more than a teaspoon each when placed in the oven. They do turn out somewhat flat but the taste makes up for it. Oh, and I use cinammon graham cracker crumbs. Yum!

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