Reviewed: Feb. 13, 2012

Divine! Increase the coconut by 50% and use small dollops of dough, otherwise the cookies will be huge. Perfect tea cookie, even though they aren't particularly attractive.

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Reviewer:

Marcie Killian

Cooking Level: Expert

Living In: Ferndale, Michigan, USA

Reviewed: Dec. 12, 2009

When I made this recipe I had my doubts especially after reading some of the reviews, and then came the oven and they were spreading like CRAZY. They got brown took em out of the oven and tried one. They were very thin, crisp, and YUMMY!! They were a huge hit at work and probably the easiest cookie I have ever thrown together!!!

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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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Reviewer:

Fluffypuff

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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Reviewer:

asherwo1

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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Reviewer:

almondjoy5

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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Reviewer:

mrsjack2

Reviewed: Dec. 6, 2007

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

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6 users found this review helpful

Reviewer:

Noella

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Palm Bay, Florida, USA

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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8 users found this review helpful