These are a yummy little cookie! i didnt have any almond extract so i just used vanilla loved them!! i melted some white chocolate and drizzled it over them! I will defiently make these again! I cant stop eating them! Thank you for this wonderful recipe...
Excellent cookie!!!!! I was impatient, and didn't let my butter get to room temp, so I used a little less flour so the dough wasn't too dry. I also subbed half the coconut for chopped almonds! Thanks for the great recipe Donna!
I wanted an easy cookie recipe using coconut that I could take to a cookie exchange. This was a hit. I was worried when I was making them because I used a small scoop to ensure even sized cookies and the dough didn't seem to stick together very well because it was so tender. I didn't bother to roll them into balls, just scooped them onto the parchment paper, flattened with the bottom of the glass and baked. They came out of the oven a bit delicate ( ok, I didn't wait til they cooled before I tried to cool them on the racks). The next morning they were sturdy and worked well for the exchange. My husband is a big coconut fan so I may add 1/2 tsp coconut extract next time, but they were delicious as is. Perfect with tea.
I made it exactly as written and they are very tasty they smell fantastic when cooking. I will probably add a splash of cream next time to help with the cookie dough being a tad dry to work with but the consistency did not harm the flavour in any way.
Made these for Valentine's day using a cookie heart mold and homemade icing these cookies were perfect. 9/16 recipe must have changed i prefer coconut extract over flakes.
I had to bake mine for 13 min. to get light brown. I also used dark chocolate chips...which I love.
Thought I would give these a try. Used coconut oil instead of shortening. Delicious!
If you"re a fan of almond cookies these are wonderful. I put 5-6 almond slices on top of each cookie prior to baking just because I like the added look and texture. However the cookies are great without them as well. You really do need to allow the cookies to cool a few minutes before removing them from the cookie sheet because they are very fragile when hot.
These are good and they are easy to make. I made them even easier by adding 1 cup of mini chocolate chips in with the batter instead of drizzling it over the top and that worked out great. I gave 4 stars because the next time I make the recipe I will alter it to my preference. The almond flavoring was very strong my kids and husband thought these smelled and tasted like Christmas cookies. I will use half the almond extract next time and make up for it with actual almonds. I think it needed that crunch of the real nuts in there too.
Didn't care for these at all. tastes to much like flour
