Reviewed: Aug. 12, 2009

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.

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Fluffypuff

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Reviewed: May 28, 2009

Taste good but could not get them like the picture at all, they are way too thin. To prevent spreading, I just added more flour and that seemed to help but still, I know they are thin crisps but man, mine are about the thickness of paper, no joke. Probably won't try this again.

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asherwo1

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Reviewed: May 3, 2009

Taste fantastic! I substituted coconut extract for vanilla. The only thing that hurt this recipe was the struggle getting them off the pan. I greased the foil very well after reading the other reviews but they still stuck

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almondjoy5

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Reviewed: Feb. 10, 2008

This recipe was very good. I used coconut extract instead of vanilla and topped with melted chocolate. My family loves them.

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mrsjack2

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Reviewed: Dec. 6, 2007

Yummy!! Just a little to hard to remove from baking pan after cookies have cooled.

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Noella

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Palm Bay, Florida, USA

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Reviewed: May 28, 2007

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.

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DANYELLI

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Reviewed: May 28, 2007

This recipe really sticks to the pan. It tasted delicious, but I don't think I will make it again. Too much of a hassel.

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FREEDAJIVE

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Reviewed: Feb. 20, 2007

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.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 18, 2006

WOW! Great recipe! I used abotu 1/2 cup of sweetened coconut flakes instead of the coconut and they turned out great! They taste best withing a few days of baking - chewy, flabourfull...so yummy!

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Hotlids

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Reviewed: Nov. 19, 2006

i used 1/2 cup of coconut flake.its perfect

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Apr. 8, 2006

Mmm, so good! I managed to burn the first 12.... but eh. They still turned out good! :) I replaced half the butter with applesauce - they're practically guilt free!

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GlassWalls

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 13, 2005

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!

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HILARYISME

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Reviewed: Feb. 22, 2004

the cookies tasted GREAT! everyone loved them ...one problem tho..lol..it was more like a pile of crumbles by the time I got them off the sheet..and I followed the recipe exactly..I'll def. try it again though. THANKS!

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