Reviewed: Mar. 4, 2008

These cookies were so quick and easy, and made my husband say "!" I substituted dried cranberries for the coconut and added white chocolate chips along with the milk chocolate. The only thing I will do different next time is to reduce the butter as others have recommended.

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Adrien

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Reviewed: Mar. 4, 2008

Wow these cookies are the best ever!! I also used semi-sweet chocolate chips and one stick of butter. It was really easy to make and it made a lot of cookies. This is definitely a crowd pleaser!

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Julia

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

The recipe calls for a little too much butter, but if I cut out a little, it would be perfect. The cookies are moist and taste great! Thanks for the recipe!

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Mai

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Reviewed: Feb. 20, 2008

This was a great recipie. I didn't quite have enough nuts, but it still came out great. Next time I will probably cut the sugar down a bit... and maybe make with almond extract. Great cookie!

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 19, 2008

I've never been good at baking cookies but these came out great! My guy doesn't like sweets that much but proceeded to tell me that these were the best cookies that he's ever had! I took them to work today because I didn't want to be tempted to eat them all, and they were all gone before lunch! The only change I made was to use semi-sweet chocolate chips instead of the milk. I also found that flattening them a bit (instead of keeping them in balls)on the cookie sheet results in a prettier cookie.

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huongl

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Reviewed: Feb. 11, 2008

Amazing! These cookies are absolutely delicious! I used margarine instead of butter and Splenda in place of the white sugar (always do). I also used semi-sweet chocolate chips and walnuts instead of pecans (personal preference). This will be going into my recipe binder for sure!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 10, 2008

delicious recipe the cookies came out chewy and soft and slightly crunchy because of the coconut the combination was phenomenal thanks for this great recipe

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Irena

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Reviewed: Feb. 8, 2008

Mm Mmm Mmmm, I had been searching for a similar recipe forever! these cookies are excellent, great texture and they don't flatten out too much, which is always one of my biggest concerns. However when I make these cookies I use peanuts instead of pecans.. everyone at home and at work loves them too!

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mt_bri

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Reviewed: Feb. 4, 2008

YUMMY!!! These are wonderful. I made them just as the recipe directs. My hubby raved over them and we couldn't leave them alone. I'm making another batch soon.

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NRC127

Cooking Level: Expert

Home Town: Hinton, Iowa, USA

Living In: Merrill, Iowa, USA

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Reviewed: Feb. 3, 2008

I don't like peanut butter, and I wanted to make a cookie for my boyfriend that I wouldn't be tempted to eat. I chose this one as it seemed like a really nice combination, and then added 1/4 cup of melted peanut butter. 'Perfection' was his exclamation! I'll definitely be requested to make these again.

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Eleanor

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Feb. 1, 2008

Awesome! I omit the white sugar. LOVE the coconut in these..!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Jan. 30, 2008

Excellent Cookie! This is my new favorite. Goodbye Toll House. Finally a cookie that is delicious and perfect and stays chewy inside long after it has been added to the container. I hate a crisp hard cookie. This one has a nice crisp edge but is chewy in every other way. Thank you sooooo much for sharing this recipe. I made these last night and I can't stay out of them :-D

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Jan. 22, 2008

These are great! Perfect combination of chocolate, crunchy and chewy. Will make these again and again.

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Susan

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

didn't alter any of the ingredients. My only suggestion is make sure you use a good quality cookie sheet, or else the cookies come out flat, runny and/or crumbly. those cheap aluminum pans are the death of this great cookie.

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Manda

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Jan. 17, 2008

very good--used semi-sweet chips

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Tatertot

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Reviewed: Jan. 14, 2008

A little too sweet so next time I'll use semisweet chocolate chips. They look lovely, however! I upped the baking time to 12 minute because I make my cookies on the larger side.

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tangerine jellybean

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

I doubled the recipe. It was a little too sweet. Next time I'll use semisweet chocolate chips and if that doesn't do it, I'll cut down on the sugar. I rolled my a little larger and they had to bake longer. Then were a little flatter than I was expecting. But overall, quite nice. My sister thoroughly enjoyed.

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rare bird

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Reviewed: Jan. 13, 2008

I have never rated anything on this site, but am compelled to now. These cookies are the best I have ever made. I highly recommend them. I thought they would be too much, but the coconut makes them moist and delicious!

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Log Cabin Joanna

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Reviewed: Jan. 7, 2008

my new favorite cookie, and I LOVE cookies.I did toast my pecans before adding to the mix. Toasting adds a great flavor and takes only about 7 minutes just chop them up and spread them on a cookie sheet at 350-375. I can't say it enough, great cookies.

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