Excellent! I like a smaller cookie so dropped from teaspoon and then shaped into small balls before baking. 8 minutes was just right, be careful as they brown easily, as others stated. This recipe doubled easily and yielded 6 dozen gorgeous, yummy cookies after doubling . Followed previous reviewer's advice and decreased sugar , increased coconut, and used coconut extract (instead of vanilla) to amp up the coconut flavor. So for my doubled recipe my amounts of those ingredients that i "tweaked" are 1 cup white sugar, 1/2 cup brown sugar, 2 cups of coconut, 2 teaspoons coconut extract. All other ingredients I doubled as listed in the original recipe. Oh, and I substituted self-rising flour for the all P. flour and baking soda, just cuz I am lazy! Had better luck when I began baking them on stacked (two) cookie sheets as they do brown quickly, burn easily. Just watch them...Absolutely successful!
P.S.: made these again ! Quadrupled the recipe for a birthday party with no problems, made them in my stand mixer (largest Kitchen Aid model), yielded 14 dozen when quadrupled. Once again, decreased sugars and increased coconut as others suggested. This time I added 1/2 teaspoon of salt for the entire quadrupled recipe. The salt did add a pleasant, old-fashioned "something" that I will be sure to include next time, also I didn't double the cookie sheets like last time and had no problem with burning, but paid attention to timer! Used butter flavor extract this time, GREAT!
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Excellent! I like a smaller cookie so dropped from teaspoon and then shaped into small balls...