The reason we gave these cookies a 4 star rating is that the amount of chocolate called for in the recipe is far too overpowering. We scaled it back to 3 cups and it seemed to allow the almond and coconut flavors to blend in as well. We subsituted 3 cups unlbeached flour 1.5 cups whole wheat flour and used sliced almonds. Once we got the chocolate ratio right these cookies were fabulous! Quick easy and freeze well. A great quick addition to your recipe box.
The reason we gave these cookies a 4 star rating is that the amount of chocolate called for in the recipe is far too overpowering. We scaled it back to 3 cups and it seemed to allow the almond and coconut flavors to blend in as well. We subsituted 3 cups unlbeached flour 1.5 cups whole wheat flour and used sliced almonds. Once we got the chocolate ratio right these cookies were fabulous! Quick easy and freeze well. A great quick addition to your recipe box.
Once modified this is a great recipe. I used only 2-1/2 cups of chocolate chips 2 tsp of vanilla extract 2 tsp Coconut extract added a full 14 oz bag of shredded coconut and only 4 cups of flour. Cooked for 13 minutes and allowed to fully cool. My wife couldn't keep her hands off them:)
This recipe is wonderful! I baked the cookies at 350 degrees for 7 1/2 minutes instead of 375 for 8 minutes. They stayed soft and moist. By far they are one of the best cookies I've ever made.
Easy to make and delicious. I only made half the recipe which was plenty. Other modifications: I didn't have any baking soda so I used baking powder (1 tsp soda = 2 tsp powder) and omitted the salt. I substituted half the vanilla with almond extract added 1/4 cup extra coconut (because I wanted to finish my jar of it) and added about 1/2 cup less of chocolate chips than called for. These really do taste like almond joy (at least with the almond extract and extra coconut in there) and are a really nice texture. Will definitely make this one again!
I made these for the opening of our new Church. These are the BEST cookies I've ever made! They are expensive but well worth it. I used a melon baller to drop them by and got beautiful same size cookies. Got about 8 dozen. They freeze very well. I made cookies for about 6 weeks and these were just like they had just come out of the oven.
Excellent cookie recipe Brenda. This will go in the favorites file. I used only 3 cups chocolate chips (mixed milk choc and semi sweet) and they were perfect. Oh yeah I bought slivered almonds and toasted them. They added a wonderful nutty flavor. Thanks for a great new treat!
I agree with Mom of Three. Have same amount of chips cocnut & nuts. If you don't have coconut try oatmeal that's also works. Also cook at 350 degrees for 8 min. for a more moist cookie. Great cookie!
Too much chocolate chips (can't find chocolate chips here in Holland easily so I just chopped a bar of dark chocolate) and adding almond essence would be better than vanilla. I also added more coconut flakes. The first batch was a bit cake like but with the second batch I flattened the dropped mounds a bit lowered the temperature to 180 C and baked it for 15 minutes. It turned out VERY light and crunchy!
Everyone that has tried my cookies (this recipe) wanted the recipe. Wonderful cookies. I made them a little bigger than requested and cooked them a little longer. I have placed this recipe in my Favorite Recipe's Journal.
Too cake like and way too many chocolate chips. Cookies hardened as soon as they cooled.
