Reviewed: Jun. 1, 2013

I thought it was very bland. Not impressed with the texture either. I used high quality chips, and it still seemed to lack in flavor. Barely tasted the coconut. Will not make these again.

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don1deb1

Reviewed: May 2, 2013

These were good. I felt that 1 1/2c sugar would have been too sweet for us combined with the chocolate chips and the coconut so I cut it back to about 3/4c. Next time I would cut the chocolate back to 1c but I'm also not a huge chocolate fan. There was just enough coconut flavor without being overwhelming. Served with a scoop of lite vanilla ice cream. Definitely keep it in mind for next time. Thanks for the recipe

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Apr. 18, 2013

I've made these several times and always a hit

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97006

Reviewed: Mar. 30, 2013

It was good and easy to make but you couldn't taste the coconut. Next time I'll either omit the coconut or add 1 cup.

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Maksmama

Reviewed: Mar. 24, 2013

I thought this recipe was great! I only made two modifications: i used 1/2 cup whole wheat flour and 1 1/2 cups white flour, and i just put coconut flakes, white choclate chips, and a handfull of dark chocolate chips, no nuts. I only changed it for my personal preference, but I'm sure it's just as good exactly as the recipes reads.

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RSantos

Cooking Level: Intermediate

Home Town: Rehoboth Beach, Delaware, USA

Reviewed: Feb. 11, 2013

This is a blondie. I make them with unsweetened coconut (all I can get in Zimbabwe) and pecans. Don't over bake. They're nicest when they're chewy.

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WhatsCookinGoodLookin

Reviewed: Jan. 6, 2013

My family loved these, even my husband who hates any desert that isn't moist. Thank you for this recipe.

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xareme

Reviewed: Oct. 28, 2012

I LOVED the coconut in these bars. The only complaint I'd make is that they got dry pretty fast, so eat as many as you can when they come out of the oven!!

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nisismom

Reviewed: Sep. 8, 2012

I liked these, but they needed some improvement in my opinion. I doubled the coconut and used milk chocolate chips (because that's what I had on hand). I used about 1.5 tsp of vanilla; I would kick it up to at least 2 tsp next time. I also would use semi-sweet chocolate chips instead of milk; I think that would add more "pop" to the flavor. I sprinkled about 1/2 cup coconut on top after about 20 minutes in the oven. Mine needed to cook much longer than the 20-25 minutes, more like 40 minutes. I agree that they do need to cool completely before cutting. I let them sit overnight and liked the consistency much better in the morning. Not bad, just not spectacular in my book.

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

Reviewed: May 21, 2012

Oh my, people....these are exceptional! We live in Belize and have too many coconuts. We needed a way to use some of them up. We doubled the recipe, increased the coconut to 1 1/2 c. and reduced the chocolate chips so we could taste the coconut more. They smelled so good, that the neighbors actually came over while they were baking! We cut them into very small pieces since they are sweet and there are plenty left over for tomorrow. Thank you Myrtis for this fabulous recipe! Happy eating!

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