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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 13, 2005
These treats are as lighter than feathers! I changed the recipe a bit though. Made two kinds, one without chocolate and one with. I added 4 tbs of sugar into the ones without chocolate; they were just perfect, crunchy on the outside, and a tiny bit chewy within, perfect. I thought the chocolate ones were a bit on the rich side though, and I used less than the recipe called for. Maybe it's because I ran out of chocolate chips and used chunks instead. But I'll definitely make them again, without the chocolate perhaps.
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Reviewer:

food phae
Living In: Hong Kong, Hong Kong Island, Hong Kong
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 18, 2005
OHMIGOSH! Surprised indeed! I made as stated and also added 1/4t cornstarch (for a stabilizing agent) and used powdered sugar vs. granulated sugar. I also added appx 1 cup of flaked coconut! They were fantastic! My husband said they were addictive and my son said they were awesome! They disappeared quickly! The chocolate and coconut were great together! The parchment paper really made for easy cleanup! Thanks for such a wonderful post! We'll be making these often! Next time I may also add 1T cocoa powder for a chocolate overload!
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Reviewer:

MONARCH38
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Cooking Level: Intermediate
Living In: Tulsa, Oklahoma, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 14, 2004
This is the exact same recipe I've used for many many years. In fact, it's the first cookie I ever made. I triple the recipe (but only double the amount of choc. chips). I bake mine on double thickness of paper towels, rather than parchment. Makes lots of cookies, but boy, they go fast. I get compliments every time I make them. My very favorite cookie to take anywhere. But beware, they are very fragile!
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3 users found this review helpful

Reviewer:

Penny
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