First off, these are delicious cookies. I used Crisco butter flavor shortening instead of butter, I added the salt, I doubled the coconut and omitted the chocolate chips. However, I had issues with these. I put the dough in the fridge for an hour before baking. I baked my first batch at 350 degrees for 10 mins, and that did not work, they were flat and fell apart. So I recommend 375 degrees. Then, these stuck to the cookie sheet even with cooking spray which I never use to bake cookies. Then, I always leave my cookies on the hot sheet for 5 mins out of the oven, but that only left these very flat. So I then only left them on for 1 min, and although that solved the flat problem, they were too soft to get them nicely off of the pan and to the cooling rack. Again, a really delicious cookie, I just need to figure out how to make this recipe work for me. Not sure if it needs the milk, and maybe adding baking powder would help with the shape. Again with the taste, would love to get this to work.
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First off, these are delicious cookies. I used Crisco butter flavor shortening instead of...