*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
After reading about some of the problems with this recipe, I was able to make some small changes to correct the problems. The result was a knock-your-socks off maple cookie! To take care of the "cookies being flat" I added another 1/4 cup of flour. I like the taste of butter in my cookies, so I used half shortening and half butter for the fat. Others remarked the cookies were "not maple-y enough." When baking, always use Grade B (not the standard A grade) pure maple syrup to ensure a pronounced maple flavor. And just for added measure I replaced 1/4 tsp. of the vanilla with maple extract. As for "just tasting the coconut," I eliminated it and substituted chopped walnuts. Maple and walnut are a classic combination of flavors anyway. To further take care of the cookies being flat problem, I chilled the dough for a couple of hours, and did NOT grease the cookie sheets (which can cause some cookies to spread), opting instead to bake the cookies on parchment paper. I dropped the dough in mounds a little bigger than a walnut and baked about 10 minutes, but you may have to adjust the time to allow for variations such as the size of your cookies, your oven temperature, and even the type of cookie sheet you use. Bake just as long as necessary for them to turn golden brown around the edges. The cookies with my corrections were perfectly shaped, not flat, buttery, chewy, and very "maple-y."
I thought that this cookie was extremely sweet. I liked the flavour though. I had no coconut so I crushed some walnuts. This worked quite well. After a few pans of the flat cookies, I added flour until the dough left the side of the bowl and rolled the cookies into balls. I found that they had a better taste and came off the pan much easier after adding more flour. This recipe is quite good with a few alterations.
I followed other suggestions and substituted maple extract for vanilla and extra flour then put in fridge. You must quickly go from fridge to cool cookie sheet for the cookie to hold the drop shape; I did all the cookies on sheets at once and the subsequent cookies fell flat 5 minutes out of the oven. But - the flavor is amazing the middle stayed chewy - my taste testers all said it was like hot pecan pancakes with syrup. This goes on the keeper list..
Substituted margarine for shortening added a little bit of extra maple syrup and didn't have any coconut. They turned out AMAZING. Incredibly delicious and chewy. I used 1 cup powdered/icing sugar 2 tablespoons of maple syrup and 1 tablespoon of margarine and milk to make the maple frosting. They were a big hit!
The cookies are tasty but they weren't very maple-y - all I can taste is the coconut - so I was a little disappointed. I might try them again with a bit less coconut and a bit more maple and see what happens.
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