The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 2, 2009
Awesome cookies! This was a welcomed changed from a regualar chocolate chip cookie.Followed tha recipe exactly,the only different thing I made was to refigerate the dough for 30 min. before baking.I loved the fact that they don't spread at all(I hate it when my cookies come out flat) also I didn't roll them I just used a measuring tablespoon and just dropped them on the cookie sheet.Thank you Angie Love for sumitting your recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 30, 2009
To be honest, I'm not a big fan of coconut in my cookies, so I omitted this. But the cookie dough in general was delicious! I will try this recipe again sometime!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 22, 2009
Yummy! I used good quality dark chocolate chips, sliced almonds (had to pecans) and about 3/4 cup butter. I would have no problem making this again and again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 2, 2009
Absolutely delicious cookies. These are so easy to make and even easier to eat! I followed the recipe exactly and came out with delicious cookies! I freeze half of the batch in aluminum wrap, and they still take just as good weeks later!! Thank you.
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 26, 2009
These are the best! I only had about 1/4 cup of milk chocolate chips so I used peanut butter/chocolate chips for the rest of the amount! I will make these again! Thanks!
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Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 15, 2009
I've made this recipe several times now, shared it w/friends & family & it's always a hit! For flour I use a mix of unbleached a.p. flour & about a 1/4 of the flour called for I use whole wheat. I use aluminum free baking powder, smart balance margarine instead of butter, always pure vanilla extract, & dark chocolate chips with the highest cacao content to make it not only delicious but nutritious! I will definitely make again!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 20, 2009
Good cookies. I'm glad I tried them but I'm sticking with my old stand by recipie.
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Eva
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Apr. 9, 2009
Delicious! I didn't have chocolate chips on hand so I used what I had and that was a baking chocolate bar (60%cocoa). I broke the bar into coarse pieces and increased the sugar buy 1/4 cup and the coconut by 1/4 cup, hoping it would add that extra sweetness. Although they turned out wonderful, I would not recommend using dark chocolate the way I did unless you enjoy a less sweet variation. I would simply follow the recipe as is. Thanks so much!!! They were a hit either way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 6, 2009
Fantastic!! I cut the butter to 3/4 cup but otherwise it was perfect. 4-09 Ok, I made these again but this time I substituted the pecans and used slivered almonds instead. Oh, my goodness; I have found the perfect cookie!!!
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Mead, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 3, 2009
Lol.... I made basic recipe but used hershey's mini kisses (milk chocolate), and Reese peanut butter chips instead of nuts and add dash of cinnamon just cause will make again and again....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 31, 2009
Gave it five stars because of all the compliments I received. I almost didnt take them to the party because they spread so much and were greasy. So I will make these again but will follow advice of previous reviewers and use less butter. And I didnt have any choc chips so I just added an additional cup of chopped pecans and a small handful of dried cranberries. Cant wait to try them with choc chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 30, 2009
rich and sinful cookie! I followed the recipe exactly and they came out wonderfully. I have always love the chocolate chip/coconut combination. I was excited to try these and they definitely didn't disappoint. Made exactly 36 cookies but with my family of 5 next time I'll double the recipe so I can freeze some for later.
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sPi
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 9, 2009
These are the BEST soft cookies I've ever made! I've made them 4 times already and keep getting requests to make more! I did NOT use coconut, chocolate chips or pecans however...instead I chopped up one of those huge bars of TOBLERONE chocolate and added just that to the recipe...the creamyness of the chocolate mixed with the nougat is just to die for! Bake for 8 min (not more) in a preheated oven and let stand for as long as possible after baking...the cookies are actually much tastier the next day...everyone who has had them agrees. I guess it gives the chocolate time to settle...could DEFINITELY say with confidence they taste like Mrs. Fields cookies the next day....Mmmmmmm.....ENJOY!
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Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 6, 2009
Made them today. Used 3/4 cup butter and substituted rolled oats for the pecans and they are YUMMY! Will definitely do again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 23, 2009
A favorite amongst my friends... Some changes: I had 1/2 the butter, and 1/2 no sugar added applesauce. I also do not like nuts so I substitute oatmeal. I find it helps to freeze the dough before I bake it to maintain the cookie shape!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 18, 2009
These cookies were really good. The only problem I had was that I doubled the recipe and my cookies came out flat. They were still good though. I just baked them a tiny bit more and made them crispy cookies. Everyone loved them! Anyone got any ideas how I can double the recipe without my cookies coming out flat?
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Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 9, 2009
Very, very good cookie! I modified it a bit, only because I didn't have all of the ingredients. I used 3/4 c. semi-sweet chocolate chips, 1/2 c. white chocolate chips, 2/3 c. chopped pecans, 1/3 c. sliced almonds, 3/4 c. coconut. Remaining ingredients were the same. They were just the right texture, soft, chewy, not too sweet--PERFECT!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 6, 2009
This recipe is very similar to one from Food network.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 4, 2009
I love chocolate chip cookies and these are fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 3, 2009
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.
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Cooking Level: Intermediate

Living In: Brea, California, USA

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