Reviewed: Dec. 31, 2007

Made these without the nuts and they were to die for. Will increase the amount of chocolate chips next time.

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michelle

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Reviewed: Dec. 28, 2007

One of the best chocolate chip cookies I have ever made.

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coolcat

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Reviewed: Dec. 27, 2007

I followed the recipe exact, and these cookie disappeared fast!!Next time I think I will add a lil more coconut.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

These cookies were way too sweet for me. First let me say that I altered the recipe - maybe thats why I didn't like them. They seem to be a hit with everyone else. I did not use nuts or coconut. And I used semi-sweet chips instead of milk chocolate. I also used whole wheat. These cookies had a very granular taste to them. I think they would have been better with more flour to even out the super sugary sweet taste and texture. They did bake well - nice and sort of flattened out and crispy. They were just way too sweet. I prefer a milder, chewier chocolate chip cookie.

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Michelle

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Reviewed: Dec. 22, 2007

Great! I used 1/2 while choc & 1/2 semi-sweet choc morsels. Other than that, followed to a T and came out fantastic! would highly recommend!

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gwenda

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Reviewed: Dec. 18, 2007

Oh my goodness, these are SO worth it! They're everything yummy wrapped into one. Totally decadent!

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Dec. 18, 2007

Delicious! Both my sons (who claim not to like coconut) LOVE these cookies.

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JEWELEDMOON

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Reviewed: Dec. 15, 2007

Thank you for such a wonderful recipe. This has to be one of the best cookies I've ever tasted. I didn't change a thing. I tried them out on five people and all gave them 5 stars! They are going to love me at the cookie swap at work next week! :-)

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Saucy Wench

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

These are very good cookies. Very buttery and the brown sugar flavor really shines. I made them with semi-sweet chips due to a personal preference. Milk chocolate would have been too sweet for my taste. Next time I will add 1/2c. more coconut and pecans.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

These cookies are very good. I love coconut and chocolate together. I used 1/2 cup of mini semi-sweet morsels, 1/2 cup of white chocolate morsels and 1 cup walnut pieces. Along with the cup of coconut. Great cookie recipe! Thank you.

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NikkiA

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Reviewed: Dec. 3, 2007

We made these cookies using 1 cup of white and 2/3 cup of wheat flour. We also used one stick+5 tbsp of butter. They are wonderful! My friend says that she doesn't have the words to describe how great the cookies are. We omitted the coconut because we didn't have any one hand. They were still great!

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Khadija

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Reviewed: Nov. 28, 2007

DELISH!! I used semi sweet choco chips and the butter measuring is easy if you just take 2 sticks and leave off one tablespoon worth. Only had cashews so I crunched them up and tossed them in the second batch, both were yummy. Great cookie for the kids just off the bus today! thanks

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LUXEMBOURGAHOY

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Reviewed: Nov. 27, 2007

Great cookies! Thanks for sharing, it didn't last long!!

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MNTKN

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Reviewed: Nov. 23, 2007

These were really good and really moist. I doubled the recipe. I made them for Thanksgiving because I have some good and fresh pecans that I wanted to use and I knew there would be plenty of pecan pies. I got lots of compliments and my aunt wanted the recipe. I used semi-sweet chocolate chips, but I would like to try the milk chocolate caramel swirl as another reviewer mentioned. I will definitely make these again.

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javelin1221

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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Reviewed: Nov. 13, 2007

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.

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PinkPenguinStar

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Nov. 12, 2007

I'm pretty picky when it comes to baked goods, especially cookies, but these were awesome! I followed the directions exactly and baked them for about 6-8 minutes. Be sure to flatten your cookies out a bit or they will end up looking like little balls with a flat bottom.

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Kristine

Cooking Level: Expert

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Reviewed: Nov. 11, 2007

These where awesome cookies!! Followed recipe to the T! Didn't have the coconut to add, though. Used walnuts as that is what I had on hand. Perfect cookies!! Thanks for sharing as these will be made again and again!!

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needhams4

Cooking Level: Intermediate

Home Town: Madison Lake, Minnesota, USA

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Reviewed: Oct. 18, 2007

Wonderful recipe, my kids and I were fighting over the last one! we added the chocolate caramel swirl morsels to ours. We will keep this recipe forever!

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cutie foodie

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Reviewed: Oct. 14, 2007

Mmm mmm good. I just finished baking these and they are wonderful. I was distracted when I was mixing the ingredients and accidentally only put in 1/2 cup of butter - didn't miss it at all, they are delicious. I used coconut, dark chocolate chips, peanut butter chips and raisins to make a everything cookie. Highly recommend this recipe as a base - add whatever you want to. Thanks!

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