"These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate" — duckigrl10
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Yum! I substituted half the sugar for splenda and half the butter for "I Can't Believe It's Not Butter Fat Free" and these still came out delicious! I must have been lucky...no problems with lifting the cookies off the tray.
These cookies taste good. They are quite sweet, however, but perhaps it's because I used sweetened flaked coconut (it was the only kind I had). I did add a pinch of salt, but next time I think I'll decrease the sugar amount. The cookies spread SO MUCH, to the point that I could hardly scrape them off my cookie sheet without them breaking up. They were SO THIN, it was unbelievable. They didn't burn, though. I even added more flour, like someone suggested, but it was not very helpful. The cookies were very hard to scrape off the pan, and I greased it a LOT. I'm freezing the cookies now, hoping they will harden up.
Yummy!! Just a little to hard to remove from baking pan after cookies have cooled.
i used 1/2 cup of coconut flake.its perfect
The only reason this did not receive 5 stars is that we thought the recipe could have used more coconut. Very easy and delicious. Remember to let these cool before trying to remove from your cookie sheet! Yummy, but a previous reviewer was not kidding when they said you can't stop at just one!
I used a mini cupcake rack instead of a cookie sheet and they turned out spongy and not flat. The outer crust was crispy and the middle more on the soft side. Best coconut oatmeal cookies I have ever had. Used half cup of coconut too, thanks to a previous review.
these tasted great but i had some problem with some spreading out and others not so about 1/2 look flat and 1/2 stayed puffy, no idea why.
Very easy, very rich
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Coconut Thin Crisps
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 54
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