Reviewed: Sep. 13, 2008

I LOVE these cookies! I'm a big fan of crispy, crunchy cookies, and these fit perfectly! I love the hint of coconut flavor and the crispiness rice cereal adds. I have to admit, however, I didn't follow the recipe exactly. First of all, I cut the recipe in half. Then, I only had 1/2 cup butter on hand, so I used 1/2 cup butter + 1/2 cup shortening. I also cut both the white and brown sugars to 3/4 cup each. After attempting to cream the butter and sugar, there was still way too much sugar relative to the amount of butter, so I added 1/4 cup cream cheese (was out of butter and shortening). Last change was increasing chocolate chips to almost 2 cups. Great recipe! Thanks for sharing!!

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Reviewer:

emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Jul. 28, 2008

This recipe makes a huge batch!! I made them to sell at a food booth for a swim meet and I still have dough left. I followed the recipe with the exception of the coconut and added m&m's to appeal to kids. I made larger than normal scoops on the cookie sheet and the came out very nice. The edges do brown up quickly as a typical butter cookie does. Next time I will try making with crisco as I prefer a little chewier cookie. Prepare for a work out with this recipe. I had to even give my Kitchen Aid a break!

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Reviewer:

nickyp

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Jefferson, Wisconsin, USA

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Reviewed: May 23, 2008

I made these to sell at a bake sale and I sold every one! They are soft but the rice cereal gives them a small crunch. I substituted the coconut with raisins and the nuts with candy-coated chocolate pieces. *Warning* make sure you have a big enough bowl because this makes a huge batch!

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