Reviewed: Apr. 25, 2012

Easy to make and super yummy!

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Reviewed: Dec. 13, 2011

These cookies are absolutely wonderful. I did change only 1 thing. Instead of using chocolate chips I used heath chips. My husband thought they were wonderful. This recipe is a keeper!!!

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Reviewer:

DiAnn Keenan

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Cooking Level: Expert

Living In: Fort Walton Beach, Florida, USA

Reviewed: May 28, 2011

Very moist cookie. Great recipe, will definitely use it again!

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Reviewer:

Kandi

Cooking Level: Expert

Home Town: Edinburg, Pennsylvania, USA

Reviewed: Mar. 19, 2011

These might be my favorite cookies ever. Love them.

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Reviewer:

AnnMarie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Feb. 10, 2011

I was expecting a lot more "island" based on the cookie name. As is, this is 3 1/2 stars. With the additions that have been recommended, it's 5. I'm rating the cookie as-is. Too much butter IMO, and not enough coconut for an "island treasure" flavor.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

I made this recipe without the chocolate chips because I just wanted a coconut pecan cookie. They are DELICIOUS!!! Followed the recipe exactly. Tip (7/8 cup butter = 3/4 cup). Baked for 10 minutes and they came out perfect. Thanks for this great recipe, will be making if often.

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Reviewer:

Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Oct. 16, 2010

I thought these were delicious! I made them for a gathering and I heard someone say" I wonder who made those cookies, they were delicious." I just smiled:) My friends son asked me to make they as a going away present lol!

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Reviewer:

Jewelz2

Cooking Level: Intermediate

Home Town: Bedford, Ohio, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 22, 2010

These were perfect. The coconut makes them chewy and delicious. I will certainly be making these again.

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Reviewer:

bakeaholic

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Conway, Arkansas, USA

Reviewed: Jul. 29, 2010

These were a big hit with my garden club, very tasty. I toasted the coconut and pecans for add flavor.

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Reviewer:

CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Jul. 22, 2010

This is one of my favorite cookie recipes. It's excellent as is, but I love tweaking my recipes, so with this one I substitute about a 1/3 of the white flour for whole wheat and I add a tablespoon of golden flax seeds to make a cookie with an incredible texture.

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