These were fantastic! I didn't have enough vanilla, so I added some vanilla bean from Tahiti, and they were very very good. I also used 3/4 cup of butter and skipped the coconut. Thanks for the recipe!

I was gathering up recipe ideas for my graduation party and I came across this excellent recipe! The only minor ingredient I changed was instead of using milk chocolate chips... I cut up a Hershey bar (you could use kisses too). I love the taste of Hershey in cookies.

My wife said they're the best cookies she's ever had. I'm not sure I'd go that far, but they are pretty good. I actually made them without the chocolate chips (we didn't have any) and used almonds instead of pecans. Was still great, can't wait to try the full recipe. I did have to cook them a bit extra, maybe 15 minutes.

Used 1 1/2 sticks of butter (3/4 cup) - turned out amazing. Best cookies I have ever made. I also made the cookies a few other times using chopped macadamia nuts (1/2 cup)- really yummy substitute for the pecans.

The flavor of this recipe was wonderful, my family really liked it. However, my cookies came out so flat and super duper thin. I followed the recipe to a "T" so I'm not sure what went wrong. I'd love to make them again if I could ensure that they would be thicker/fuller.

EXCELLENT cookies! They are rich and addictive, and sure to please any palate. I did adjust the recipe by adding an extra 1/3 c. flour and 1 c. (-2 T.) butter flavored shortening for 9 1/2 minutes. Made 42 cookies. They looked and tasted delicious.

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.

Aside from using 1/2 cup milk chocolate chips and 1/2 cup white chocolate chips, I followed this recipe exactly. They were very good! Hubby took some to work and everyone loved them. Thanks!

I made this recipe yesterday after reading all the glowing reviews. While it is a good recipe, it's definitely not the best cookie I've ever made. I bake cookies a few times a month and this one ranks in the middle.

These cookies were a big hit when I brought them for my co-workers. I used bittersweet chocolate instead of milk chocolate because it was what I had on hand. The pecans really complemented the other flavors in these cookies. Very tasty!

I think I just found my new favorite cookie! I may try adding a touch of coconut extract next time just to bring out the flavor a little more and a few more chocolate chips. YUMMY!

These cookies are a revelation! I made a batch as a birthday present for a co-worker and before wrapping them up I tried one -- a good cook always samples her wares, right? -- and I was shocked. I thought I hated coconut! But these are so much better than any coconut baked good I've had before. Let me describe the experience of eating one of these "treasures": First, you taste the cookie part of the cookie. It's warm and delicious: the brown sugar, the vanilla, and the butter (I only used 3/4 cup) make it very rich and surprisingly flavorful. Next, you taste the milk chocolate chips, which are creamy and work really well in this cookie although I'd like to try them using a dark chocolate chip/chunk. And finally, just as you're begining to wonder why you aren't tasting the coconut, that distinctive, sweet, nutty flavor sweeps over you like a warm tropical breeze. My whole world stopped for a moment of pure, delectable joy. So, uh, yeah, I highly recommend this recipe. Definitely cut the butter to 3/4 cup and go ahead and toss in the extra 1/2 cup of coconut other reviewers have suggested. I left out the pecans because I forgot to buy them and because I don't care for nuts in my cookies (even cookies I'm baking for other people!)Also, I followed the directions on making 1" balls of dough and my batch yielded 34 cookies. More deliciousness to go around!

These cookies were delicious!!! I was looking for a recipe to use up some coconut in the pantry and I came upon this one. Wow! The only change I made was semi-sweet chocolate chips instead of milk (I didn't have milk chocolate on hand). The cookies came out chewy, rich and buttery. Thanks so much for the great recipe!

These are the best cookies I have every made. I ended up making another batch after my family & I ate the first batch up. VERY DELICIOUS!!!!

Fantastic! I slightly overbaked my first tray and slightly underbaked the second but I didn't have to throw out any cookies because they were both great. I hate hard cookies but I didn't have to worry because these came out nice and soft. I will definitely be making these again (and again)!

These cookies were absolutely delicious. They were very tasty and moist (most of which was probably attributed to the coconut in the batter). The only thing that I noticed was that the batter was tough by the time I added in all the flour, so it made it harder for me to make it into balls to put onto the pan. But aside from that, these were the perfect cookies that I would definitely make again.