Recipe by Angie Lov.
"Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home."
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1 2/3 cups
packed brown sugar
1 1/2 teaspoons
milk chocolate chips
HELPFUL TIPS AFTER TRYING SEVERAL TIMES: What a unique twist and pleasant change to a traditional chocolate chip cookie (which Best Big, Fat, Chewy Chocolate Chip Cookie is the best). This is definitely chewy due to the coconut which adds to the pleasure of eating this. I recommend 1.5C of coconut, 3/4C butter (the 2 extra T isn't necessary), 1/2C of pecans (they're softer than walnuts which is why I wouldn't substitute), and I used a medium scoop which produced 30 cookies at 10 min. I am not sure why some users had trouble with the oven temperature because it's perfect. I'm thinking they cooked a lot longer or made teeny weeny sized cookies.
Too much butter!! My cookies ended up spreading too much and being very thin and greasy. Better to reduce the amount of butter to 3/4 C. This essentially is a chocolate chip cookie with the addition of coconut. Next time I will just add coconut to my favorite chocolate chip recipe.
These cookies are great!!!
I measured the butter out in a cup and it works out to be, 3/4 cup plus 2tbsps.
Hope this helps.
After one bite of these cookies I thought ewww, too sweet, too gooey. I hate to review these and be the voice of dissent to all the rave reviews--I'll wait till hubs gets home and see what HE thinks. When I saw him get a glass of milk I already thought I knew the answer. And then he said, "Ooooh, these are good--sweet and gooey. This is the kind of cookie I could eat till I get sick." Guess that answers why I gave these a four star rating rather than three...
These cookies were amazing. I made these about a week or so again. I used a little less butter, 1.5 cups of the coconut, pecans, and chocolate chips, and I used glazed pecans instead of regular ones. They were an instant favourite! I got 39 cookies out of it.
I actually made them again a couple days ago. I cut out a little more butter, added more fillings this time. They're still really good, but I think I preferred the 1.5 cup fillings more. Cutting out butter doesn't affect the greatness for me. I made them slightly bigger and got 36 cookies.
For me, for my oven, 8 minutes is PERFECT. Just lightly golden brown on the bottom, tiny bit of goldenness on the top, soft, moist, and chewy.
Warning: ADDICTIVE! These are awesome cookies, I just ate 3 in a row! Only thing I did differently was to use semi-sweet chips since that is all I had on hand. I'd like to make them again using the milk chocolate, I'm sure that would be even yummier. Thank you!
I was kind of hesitant to make this recipe because there were not alot of reviews on it. I'm glad I decided to make because they were sooo good. I was undecided on what kind of chips I wanted to use so I used both semi and milk chocolate.
**UPDATE** I've made these cookies without the coconut and once without the coconut or nuts and they are still good and soft. I am going to make this my recipe for basic chocolate chip cookies, also. Thank you for sharing your recipe!
This is sooooo yummy! I used semi-sweet choc. chips as others have done. Also, I had to call my mom-in-law for her defenition on 7/8 cup?? For those of you who don't know (like me)... it's 14 Tablespoons. These cookies are addictive!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Island Treasures
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 121
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