I baked the first batch 15-16 minutes based on others saying they would bake theirs longer in the future for a more toasted exterior. All that really seemed to do was make a thicker shell layer over the outside. I baked the others for 13 minutes and the insides were the same either way, but the exterior bite was much nicer with the shorter time. Maybe if you want toasted, you could roll them in lightly toasted coconut that would toast fully in the oven? Also, I chilled my batter for a bit and sprayed my hands before rolling the dough into golf ball-sized balls. They ended up looking like the ones in the picture currently featured, (3 with 2 raspberries in case it changes) so if you want yours to look like that, that is how to get it done. :) They are super sweet - so i also dipped the bottoms of mine in semi-sweet chocolate to cut it a bit. These remind me of mounds bar filling, and probably would be awesome dipped completely in dark chocolate! FOR THOSE HAVING TROUBLE WITH REMOVING THEM... let them cool a bit first and they might just come off clean. Mine did. I was over-eager and went for them right away and only one wanted to come away with out feeling like it would tear to shreds. Some cookies just need a minute. :)
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I baked the first batch 15-16 minutes based on others saying they would bake theirs longer in...