Reviewed: Dec. 13, 2012

I cut this recipe in half. I dropped them in small 2-3 bite sizes and still had 31 of them! This cookie is similar to the no-bake kind with peanut butter in them, but I like them precisely because they aren't made with peanut butter. The coconut flavor really shines in this easy, easy cookie.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Dec. 22, 2012

we used 1.5 cups of chocolate chips instead of cocoa, turned out great!! with a much more chocolate taste!!

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Reviewer:

katt

Reviewed: Dec. 20, 2012

Had a pretty good flavor, but there was too much liquid. I added 1/2 cup extra coconut and 1/3 cup extra oats. After that it was good enough consistency to spoon onto the wax paper. Also, I would refrigerate these rather than depend on them to cool enough to serve at room temperature.

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Reviewer:

Hannah

Reviewed: Mar. 23, 2013

this recipe brought back a lot of memories. My mom and I used to make them so often. I always added a bit more coconut. We boiled the milk, butter and sugar for 2 minutes. Let it come to a good rolling boil. We stop making them like cookies and just put them in a pan 13X9 makes a thin later. Just another reason to have an extra guilt free piece.

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Reviewer:

barb

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 27, 2013

This recipe needs to be revised. There was way too much liquid to "drop" them onto a cookie sheet. They kinda spread out instead of holding their shape. Needs more oatmeal/coconut or less butter/milk. They should also be cooled to room temperature, and then refrigerated until ready to serve.

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