Chewy Coconut Cookies
These coconut cookies with lots of coconut and sugar are chewy and delicious.
These coconut cookies with lots of coconut and sugar are chewy and delicious.
OH MY GOSH, a local restaurant serves delicious coconut cookies that taste like these! I have been looking for the recipe. Baking is like a hobby for me, so after a little tweaking, I think I have created the PERFECT COOKIE for my family! The changes I made were: Increase the vanilla to 1 tsp. Add 2 cups crushed corn flake cereal Add 1/2 cup of toasted & cooled coconut. Then I made a separate batch and added white chocolate chips and OH BABY, they were to die for! *NOTE* For those of you who said your cookies came out flat, I have a couple suggestions for you. First, check the date on your baking soda. Also make sure it is kept stored in a cool pantry, cannot even be slightly warm. Over time, heat breaks down the product long before the expiration date. Second, cool your cookie dough in the fridge for 10-20 mins before baking. Then when you take it out of the fridge, roll dough into balls, then bake. These cookies should not come out flat at all. Happy Baking!!!Read More
I think on this one it's either you love 'em or you don't. In other words, I don't necessarily think this recipe is flawed in any way, it's just a matter of personal preference whether or not you like a thin, chewy, really buttery (bordering greasy) cookie. I don't. (Especially the bordering greasy part) Hubs, for example, I know will like these a whole lot better than I do. The flavor's there but given the factors I've just mentioned along with the fact that they're not the prettiest cookie I've ever made either, I can only rate these average at best.Read More
OH MY GOSH, a local restaurant serves delicious coconut cookies that taste like these! I have been looking for the recipe. Baking is like a hobby for me, so after a little tweaking, I think I have created the PERFECT COOKIE for my family! The changes I made were: Increase the vanilla to 1 tsp. Add 2 cups crushed corn flake cereal Add 1/2 cup of toasted & cooled coconut. Then I made a separate batch and added white chocolate chips and OH BABY, they were to die for! *NOTE* For those of you who said your cookies came out flat, I have a couple suggestions for you. First, check the date on your baking soda. Also make sure it is kept stored in a cool pantry, cannot even be slightly warm. Over time, heat breaks down the product long before the expiration date. Second, cool your cookie dough in the fridge for 10-20 mins before baking. Then when you take it out of the fridge, roll dough into balls, then bake. These cookies should not come out flat at all. Happy Baking!!!
I'm a big cookie baker --everyone loves my cookies-- I tried these and everyone said these were their favorites-- I dipped the cookies in semi-sweet chocolate after I baked them -- tastes just like a Mounds bar
I thought this recipe was good. After reading the reviews for this recipe, I was scared they'd turn out flat. The recipe says to drop by teaspoonfuls, I used approx. a 2 Tbsp scooper (the med. scoop from Pampered Chef), added a bit more vanilla, sugar, and coconut to the second batch. Turned out perfect. Nice and fluffy, crispy and chewy. I also baked them for 16 minutes since I used a bigger scoop.
This recipe was simple, quick, and the cookies are delicious. Next time, I think I will add some chopped macadamia nuts and maybe drizzle a little chocolate over the top. (I used a cookie scoop and only got 23 cookies out of the recipe.If you use a scoop, bake for 13 min.)
I think on this one it's either you love 'em or you don't. In other words, I don't necessarily think this recipe is flawed in any way, it's just a matter of personal preference whether or not you like a thin, chewy, really buttery (bordering greasy) cookie. I don't. (Especially the bordering greasy part) Hubs, for example, I know will like these a whole lot better than I do. The flavor's there but given the factors I've just mentioned along with the fact that they're not the prettiest cookie I've ever made either, I can only rate these average at best.
I just wanted to comment about the flatness of this cookie. When you use butter and soda your cookies will flatten out. It is cooking science. These cookies are chewy and coconutty and really good the way the recipe is. If you want your cookies to not flatten you have a couple of options: use margarine or shortening in place of butter; use baking powder instead of soda. There is a great primer on cookie baking on this site that discusses fats and leaveners and their effects on cookies. The cookies in the picture for this recipe that are in the container are representative of what the cookies should look like if you follow the recipe. The ones that are stacked look different to me like perhaps margarine was used. I doubled the recipe because it calls for teaspoon full and I use a tablespoon cookie scoop. That made 58 cookies of the batch and I baked them for 12 minutes. The only ingredient adjustment I made was to double the vanilla to 1 tsp per recipe. Yum yum. Yes I will make them again.
If I could give this cookie a 10 I would! These are the most yummy cookies ever! I have never written a review for anything, because of the bother of registering and all, but these were well worth it. I used oil instead of butter... only 1/3 of a cup of oil. And I added about 1/2 + cup of Toffee chips. WOW YUMMY!!!!!!!!!!!!!!!
These were very good and the extra 1/4 cup flour is the trick! It could use some extra flavor though. Maybe replacing the vanilla with coconut extract. Mine also didn't come out perfectly round like the picture. Oh well, they still taste good. Crispy on the outside and chewy on the inside
Very nice non-chocolate addition to my Christmas cookie platters! I used a good quality vanilla and baked for the full 10 minutes til they were golden - had a nice toasted coconut flavor and perfect chewy/crispy texture. Will make these again and again - might try some rum or rum flavoring to give them a pina colada twist, but this recipe is delicious as is!
OH MY GOOOOOOODNESS!!!! If you're a coconut lover you've gotta try this!
I make this recipe all the time because it’s so easy and such a sure-fire hit! I do not like macaroons at all, but I somehow love these - thank God they’re NOT like macaroons! Here’s what I’ve been doing for years — I decrease the salt to 1/8 tsp, I use 1/4 cup salted butter + 1/4 cup unsalted butter to make up the 1/2 cup butter, I increase the all-purpose flour to 1 1/2 cups, I use 1/2 tsp vanilla PLUS 1 tsp coconut extract, and I use coconut powder (that I get from the local Indo-Pak grocery store) instead of flaked coconut because I prefer the texture of coconut powder in my cookies. I am always being asked for the recipe. There are so many recipes to try in the world, but I just keep coming back to this one due to its ease and popularity.
These have to be one of my favorite cookies. EXCELLENT!
Made these this morning for a teacher's book sale preview. After reading the other reviews, I decided to add some extra flour, so (I doubled the recipe) I used 3 cups instead of 2.5. I also used half coconut oil and half butter, and added 1 tsp pure coconut extract. As you can imagine, they tasted very strongly of coconut, which was my intention. I found that the dough was a little heavy and oilier than usual, so I chilled it thoroughly first and used a small cookie scooper to dish it onto my parchment-lined sheets. They came out great, with a texture similar to chewy chocolate chip cookies. I did not try adding chocolate chips or dipping into chocolate, but I imagine either would work with these! Baked at 330 degrees in convection oven for about 10 minutes. Take them out then they are light golden brown all over, not just the edges, or they might be raw in the middle. A light sprinkle of unsweetened coconut on top makes them look elegant and browns just enough. I am happy to add this to my repertoire of go-to cookie recipes.
Awesome!! Delicious, easy prep, easy clean-up, easy to tweak. I always read reviews (recipes & movies) as I like to benefit from others' mistakes or ideas. Made small cookies, do not overbake, just till bottom is barely tan colored to maintain chewiness. Per review advice, added a bit more coconut, some coconut extract and a touch of almond extract w/ the vanilla. Toffee bits and chocolate chips are great additions as well. I WILL be making this recipe again---maybe tomorrow!!
These are awesome!! I just made them and my family's scarfed down half of them already. I was low on a lot of typical cookie ingredients and was looking for something simple, and these turned out gorgeous (not flat at all, and SO tasty). Alterations to the original recipe: 1/4 cup white sugar and 3/4 packed dark brown sugar instead of 1/2 and 1/2; 1 full tsp. vanilla extract; 1/2 tsp coconut extract; and when adding the flaked coconut, I also added an extra 1/3 of toasted and cooled flaked coconut as well as 1 cup crushed Special K (sounds bizarre, but adds a great little crunch). For me, each batch also needed more like 12-13 minutes for the right softness. Perfection!
My cookies came out completely flattened but they still tasted delicious. Next time I will try chilling the dough first.
TRUST ME: double the coconut. You don't make coconut cookies unless you love coconut. I made the recipe as directed and didn't like the way they were coming out-flat & not very coconutty. So I dumped a good bit more coconut in the last third of the batter and they not only came out less flat but looking more like macaroons with the little bits of coconut sticking out getting nice and toasted. Much prettier, better tasting and still chewy.
Great Recipe! The first batch i made came out really flat. They were still crispy and chewy, but just too flat for my taste and didnt look as nice. Second batch, I added a 1/4 more of flour and put the batter in the fridge for 15 min. They came out AWESOME! Perfect texture, Crispy, chewy, and a bit more fluffy. Overall, A Fantastic recipe!
Moist, chewy, and delicious! I made one modification on purpose and a couple by accident. First, I reduced the white sugar to 1/4 c. like previous reviewers suggested since I was using sweetened coconut. I also added 1/2 t orange extract by accident, and went ahead and added the 1/2 t of vanilla extract as well. The orange tastes great in the cookie. Also, I couldn't find my 1/4 c measuring cup, so when measuring the flour, it was probably closer to 1 1/3 c rather than the 1 1/4 c called for. I didn't soften the butter, because the recipe didn't say to, and I'm too impatient for that. I rolled them into 1" balls and didn't flatten them at all. They turned out thick half-domes, not flat AT ALL. I did refrigerate the dough while the oven what preheating, and between batches. 10 min baking time was prefect. Will make many many more times! Thanks!
I had been craving coconut for a while now since it's now warm outside, and decided to look up a great recipe for a coconut dessert - when I stumbled across these cookies, I knew they were it! I decided to change a few things up and do my own thing. I added some chopped up macadamia nuts into the batter with the coconut, then baked them as specified in the recipe. After the cookies came out of the oven, while they were cooling, I melted down some white chocolate chips with a bit of heavy cream and drizzled it over the tops of them after they were cool - delicious!!! Next time, I won't make any modifications and just bake them as specified because I know they will be so yummy! This is my go-to coconut cookie recipe!
Very yummy! I left out the white sugar, since I used sweetened coconut (couldn't find unsweetened). I also used coconut extract instead of vanilla. Came out nice and chewy with a great coconut flavor.
Delicious is all I can say about these cookies! Perfect amount too; a lot of cookie recipes are for 5 to 6 dozen and that's too much for my husband and myself. I also followed the recipe as given and it was easy and delicious!!
Very nice recipe. I added a cup of dried cranberries and the combination with the coconut was amazing. Nice and chewy!
WOW!!! I bake a lot of cookies, and these are one of the BEST!! Super easy..I also toasted the coconut flakes 5 min. in the oven on low!!
It is a bit too sweet for me, next time I will reduce the sugar. I made 1/2 chewy cookies and 1/2 crispy cookies, both turn out nicely. I shape the dough into small balls and use a fork to flatten it, looks nicer with some stripes on top. ;) Thanks for recipe.
If you're a coconut fan, add another 1/4 cup to this recipe. I also up the vanilla to 1 tsp. Also for an Almond Joy experience, press a whole almond in the top of the cookie prior to baking. After cooling, dip the bottom 1/2 of each cookie with melted chocolate chips, leveling off the bottom w/a knife, then place on wax paper to set. I like to melt 1/2 milk choc and 1/2 dark choc. I also double the recipe.
These didn't last very long in my home. They were very chewy and a nice change from the usual holiday cookies. I baked my cookies on a 9x13 pyrex dish at 375C for 10 minutes. The pyrex dish is great for baking cookies; they come out perfect and they are never burned at the bottom. I've used many different types of cookies sheets, baking stones, etc. and the pyrex dish is the best. The only drawback - you can only make a 1/2 dozen cookies at a time. However, the results are worth it!
These are awesome! Their texture is perfect! I didn't have brown sugar so I subbed with plain sugar and 1-2 Tbsp. honey...so good! I always use "honey sugar" for brown sugar when I run out. These would also be really good with a dash of cinnamon and/or some chopped almonds or walnuts. A definite keeper!
Great recipe. I did make a few changes though. Increased the coconut flakes to 2 cups, increased the vanilla extract to 1 tsp, added 1 tsp of almond extract, add 1 cup mini chocolate chips. My batch made me 3 dozen cookies about 2" big. 12 mins bake time made the PERFECT cookie!
I made these cookies for my husband, he loved them , I added ¼ cup of flour as some of you mentioned , but it was a mistake, it made the cookies hold their shapes as balls , not flat, so once I got them out of the oven while still soft I gently pressed each one with a spatula to flatten them. So they looked good, but next time I won’t add the extra four maybe only one tablespoon.
I love love love these cookies!! I'm not much of a baker; I usually just do it in my spare time when I'm in the mood for some cookies (I only eat home-made cookies). But this recipe is so easy and the cookies are fantastic! I'm a huge coconut fan so I up them to almost 2 cups and I always throw in some white chocolate chips (around 1/2 cup) as that is another big time favorite of mine. Up the vanilla extract to 1 tsp and they turn out perfect. I make these all the time and they have always been a huge hit at work, even with the people that don't like coconut, because they are just too yummy to pass up!
Excellent! I made them into German Chocolate Cookies by adding 1 1/2 cup of chocolate chips and 3/4 cup of pecans. Yum! Definitely on my Christmas Cookie List this year!
These cookies are AMAZING! My family and I cannot get enough (I buy bulk coconut when we go shopping now just for this recipe). I have to stress, however, to not OVER soften your butter. You want it soft, but not too soft (like after sitting at room temp for an entire day). Also, take them out *just* before they are completely done cookies. These make a delicious, chewy (crunchy around the outside) cookie. We add chocolate chips from time to time as well.
All Eaten! These were awesome! I incorporated some suggestions, using 1/4 c more flour, and adding some coconut flavor and almond extract. I was apprehensive about using sweetened coconut flakes, wondering whether I should reduced sugar. But no need to. I used sweetened coconut flakes, 1/2 c. brown sugar, and 1/4 c. white sugar and the cookies were just the way I like them: not-too-sweet. Used fresh baking soda and chilled the dough before using a small ice cream scoop to lay them out. Added some semi-sweet chips to the last 10 and those were gobbled up before all the others.
I made these cookies today and I thought they were very very good. My boyfriend loves coconut and he thought they were good as well. They were nice and soft and chewy.Yum! Next time i might add something else into them like chocolate chips.
Never again! These came out like melted cheese! I generally stick to recipes with high ratings, and I've rarely had issues with them - especially if I read and follow the tips in the reviews. Not in this case! Some reviewers said that baking soda must be fresh (it was NEW), and butter must be chilled. Came out FLAT! I then refrigerated the batter for an hour - FLAT again! The third (and last) time, I rolled the chilled batter into balls and then froze them. Baked 8 minutes - still FLAT! Good luck to any of you who attempt this. I never will again.
This is everyone's favorite cookie that I make! These are the changes that I have developed and they turn out perfect every time (have made over 30 times). Double the recipe and add 1 t. coconut extract, 2/3 bag of white chocolate chips and 1 c. of macadamia nuts. I bake for 12 minutes. Not necessary to chill the dough. Incredible!
Delicious! I didn't change a thing but I did have to cook mine longer (about 15 minutes total). I made them larger and ended up with about 28 cookies.
I made these cookies twice. First time they came out very greasy, very flat, but flavorful. So I rushed to the store and bought a fresh Baking Soda (made sure the exp.date was a few years away) and made the cookies again carefully measuring the ingredients (even double checking with the metric system using my scale – which is the only way to get the dry ingredients in the correct amount). Unfortunately the result was the same. These are very flavorful cookies, but flat and oh so greasy. I personally do not like greasy cookies. I’ll give them one more try, this time tweaking the recipe, for sure reducing the butter amount and will see. But as is, this recipe is a no keep for me and I can only rate it average at best.
Loved these. Great coconut flavor and nice texture. I halved the recipe and increased the amount of coconut. I didn't have any issues with the dough or spreading. They were done (starting to burn) at 7 minutes.
These are really yummy! I made mine extra tiny for a small snack.
If more stars were possible, I'd give them! I used the suggestions of many and substituted the coconut extract for the vanilla, added 1 cup white chocolate chips and 1/2 cup chopped macadamian nuts. The taste is out of this world! I can't say enough.
Good cookie but definitley lacks presentation. I made this cookie because it seemed fairly simple and sounded SO good and GOOD it is. However with the ingredients combined exactly as called for ...I have no idea how you net 3dozen cookies out of this. They are very high maintenance (meaning you cant walk away to far or the will over cook.) Wish the presentation would have been better they were SO flat. But they sure are tasty! Dipped in chocolate and add some almonds you would have an Almond Joy! =)
I'd call these Chewy Cookies since the coconut served more as a texture rather than flavor. The cookies' sweetness empowered most other flavors (vanilla & coconut), so next time I'll be cutting back on the amount of sugar. Overall a simple, tasty cookie!
I am not a great baker, but theses cookies were fabulous. I chilled the dough about 30 minutes before baking, and they were awesome. Even my picky 10 year old loves them. Try white chocolate chunks mixed in the dough. It is a gooey mess to eat, but oh so wonderful!
Five stars - that's how good they are! We added chocolate chips and that made them even better. We say they taste really, really, really good! Good dipped in milk.
Ten stars from a true coconut lover....these cookies are really delicious..the only thing that I did different was to add 1 tsp. of coconut extract instead of the vanilla. I wanted more coconut flavor....and this was it. Excellent recipe! Thanks!
Most popular cookie I have ever made. They are very addicting. Two people in my family even hate coconut and loved these. There is actually very little coconut flavor in them.
Oh My GOD!! These are fantastic! I am a total coconut fanatic and I just can't stop eating these. THANK YOU so much for this recipe. I just sent a batch of them to my son for his birthday. I wrapped them in plastic and placed a slice of bread in the box on top of them. This makes cookies arrive as fresh as the day they were baked!
these were good i did add 1/4 cup more of flowerlike others had said and i think that made a difference
This is an excellent chewy cookie. I rolled them into small balls before baking and they all were uniformly shaped...very nice. The kids loved them, too.
OMG! SOOOOO GOOD. Only thing I changed was I used a stick of " I can't believe it's not butter " ( I know some people think margarine is "scary" but I'm a post-op bariatric patient and butter is disgustingly fattening so I have no choice) and I used Splenda instead of white sugar and Splenda Brown Sugar instead of regular brown sugar. SO good. I also put mine in the fridge for a few minutes and rolled into balls. They made cute little round, fluffy, buttery, coconut cookies!
There is either something wrong with this recipe, my oven or both. I made these once and they were super flat and soggy. they tasted good though so I read the reviews and saw that old baking soda could be the cause. I went out and bought fresh baking soda only to have the same result :(. These cookies TASTE great but I only bake to share and these cookies are NOT presentable..
These were really really good. and really really easy which is always a nice thing. WAY TOO LITTLE VANILLA!!! if your over zealous with the vanilla extract like I am I increased this to 1 1/2 teaspoons!!. They also took 12 minutes to bake for me. The batter to these when its done mixing looks like you could get ten cookies out of it but to my surprise it went a long way.
flipping amazing. i literally just finished making them and eating my first one and it was so worth it. i am a big big big coconut fan and for every coconut lover out there these are the way to go. simple and delicious.
OUTSTANDING! Fantastic coconut cookie - nice & chewy, great flavor! Must double recipe, far too good to make a single batch!! Thanks for sharing!
I guess these weren't what I was expecting. A little greasy - and way too sweet. Used sweetened coconut, probably shouldn't have. Recipe isn't specific. Might try it again with modifications. The kids love them.
Easy and delicious. They were a little crispy around the edges and soft and chewy in the middle.... Just the way I like them. SOOOO GOOOOOD!!!
These cookies are so delicious! I did double the vanilla after tasting the dough and they turned out perfect. I might try adding some macadamia nuts or pecans next time to shake it up! Still, these hold their own all by their buttery little selves.
Easy with awesome results. I did not even spend that much time getting it creamy. Adding cornflakes gives it a nice crunch! Used 1 tsp vanilla. Placed dough in the fridge for 30 minutes before baking. Otherwise stuck to recipe. This is a keeper! Plus the kids rate it a 10 out of 10!
These are so yummy! I followed the recipe exactly. They were easy to make and my family loved them!
I don't find they taste as coconutty as I was expecting, but still, a tasty cookie! I made them pretty small and only got 24 cookies. Around 11 mins was perfect baking time for me.
Perfect as is! Mine did bake a little longer, maybe 11-12 minutes total. Hooray for coconut!
I'm not a big cookie eater, but make them for hubby. I couldn't stop eating these. Dangerously delicious!!
I was trying to find a coconut cookie recipe to make for Christmas so I figured I would try this one. They were great! I will be making these cookies every Christmas now.
My cookies turned out crispy, but still delicious! I used an organic unsweetened dried coconut which is probably what contributed to the dryness. Next time I'll add some sweetened condensed milk to make them a little more moist.
I LOVE coconut, so I wanted to try these cookies, and I am SO GLAD I did! I think it could have even used a little more coconut, but they were so good! The hit of my cookie tray this Christmas!! Thanks for a great recipe!
Made these as written. They were gone within a few hours. The whole family just loved them. I used fresh coconut (the joy of living in Florida!). These were really good and definitely chewy.
Awesome. I used 1 teaspoon of vanilla instead of 1/2, and also used FRESH grated coconut. Turned out really great, and tasted even better the second day. Thanks for the wonderful recipe!
i dyed the coconut with food coloring for christmas. i like how the cookies look, but the taste was okay.
Made as directed 5+. I might make soe variations next time. Maybe cocoa powder or cinnamon or nutmeg, very good.
These cookies were nice and chewy. However, I only give this recipe four stars because I felt that the coconut flavor could have been more pronounced. It tasted like a sugar cookie with coconut. And, although I really did like how the cookies turned out, I was disappointed by the lack of coconut flavor. (I added an extra 1/3 cup of coconut to this recipe as well!) Still, a nice cookie with a great, chewy texture. Also, if you 'drop dough by teaspoonfuls' then you do not end up with a nice, round cookie like the picture suggests.
I made these after trying coconut cookies at Cookie Island (in NYC) and they were just as good, if not better! Try adding chocolate chips or nuts for a kick.
OMG, these cookies are awesome! Very tasty and chewy indeed. I took some suggestions from other comments and added a cup of chocolate chips and upped the vanilla extract to a full teaspoon. Next time i think i'd add coconut extract and a bit more coconut. Fantastic, the only problem is that this recipe makes a small batch, so next time, definitely making double. Thanks for this great recipe!
Great recipe. I substituted coconut oil for half of the butter and used dessicated coconut instead of flaked. I also made them into small balls and then flattened them between palms instead of simply dropping them.
Mine didn't flatten at all, they were very crumbly though. I agree with other reviewers, the butter is overwhelming. Won't make these again.
I thought that these cookies were good- not great...somthing was missing
I've tried many cookies from this site, but this right now is my favorite! Crispy on the outside and nice 'n chewy on the inside! Adding a 1/2 cup of chocolate chips makes this great cookie recipe better!
These are one of the best cookies I've ever made. I added 1/2 chopped pecans and increased the vanilla to 1 teaspoon as others suggested. They were done in 10 mins. and are moist and chewy.
These were just okay. The spread out a lot, weren't puffy at all like in the picture. Thanks anyway.
Really Yummy and soft cookies! If your cookies fall flat, next time put the batter in the fridge for about 10-15 minutes then scoop and bake.
This is "my" basic cookie dough(which I doubled so keep that in mind w given amounts)except that I use 1t salt,less sugar(3/4c ea),5oz flaked unswt coconut&the "famous" more flour(3c for dbl);oh,too,bake@375.Made2bases like that,but1 w 1/2t coconut extract&3/4c each sugar.Just okay,nothing special& plainlooking.To the other,added 1/2t almond extract&1c each of the sugars,as listed here.Major announcement:Although I refrigerated both&played around w 350 &375temps,the more sugar ones spread. That's big news in my book.'Didn't expect that!As for flavor,better;but I'll try 1/4t more next time&maybe less vanilla & maybe1/4-1/2t coconut ext.So many options!:)Still plainlooking.Gonna drizzle w chocolate glaze&finely chopped almonds.Hey,may add the almond ext to the glaze!I am outta control!:O :D 'Makin' for MomHeather's bday 2012...'Keep eating these so I have more to say ;D Dough next time:1/2t coconut,1t almond&1/2t or no vanilla.W butter,may just leave the vanilla out & it won't lessen the other flavors if it isn't there now,will it?!? :) Btw,half t coconut ext is enough whether you play w almond ext or not...Later same day:3/4c choc chips,1T butter,3T corn syrup,1/4t almond extract.'Not great.'Couldn't taste the almond&was afraid to add more.Too thick,too,so made "streamers" or confetti on 'em.Maybe the semisweet was just to strong flavored for the ext.Soooo, summing it up:Jus'okay,but fills the coconut cookie request.Maybe I'm more of a macaroon(less flour)type person.
Wuld not change a letter in this recipe. The cookies came out round, chewy and wonderful. This will be my new holiday cookie. My only advice would be to double the batch. I ate a ton of the yummy dough!
This recipe could have had a better outcome if I had greased the cookie sheet. A lot of the cookies were ruined because they fell apart when I was trying to get them off the sheet on account that the sheet was ungreased. If I make this recipe again, I will be definitely use oil on the sheets.
Oh.... my.... God!! These were the best cookies I think I've ever eaten! My husband agrees. I had to change the recipe a bit because my son and I have celiac disease, which means we follow a gluten-free diet (i.e. we can't use regular wheat flour). My son is also dairy-free. Also, I needed a cookie for the gluten/dairy free cookie swap our local group is having, and was really panicked about it because gluten-free cookies often taste like cardboard! Even with my substitutions, these were incredible cookies! Here's what I changed: I used "Bob's Red Mill GF Flour Mix" in place of regular four, Earth Balance Buttery Sticks as a dairy-free alternative to butter, and gluten-free vanilla which I doubled to one teaspoon. I dropped onto the cookie sheet in tiny 1/2 tsp. balls because 1 tsp. was too big. It could be the substitutions causing that. I just know that this cookie will win raves at our swap. Thanks for sharing!!!
This recipe is for those who like a soft and chewy cookie. I added 1 cup of chocolate chips, otherwise I followed the recipe exactly as stated. I agree that it makes just the right amount of cookies. Pecans would be a nice addition as well.
Oh, yay! Thanks, Cheesecakemama, for testing these for me. I've been having trouble with my cookies not spreading enough, so I added slightly less flour to this recipe. My result was very thin, crispy, super-chewy cookies - exactly what I wanted! I also added 1/2 teaspoon coconut flavoring. Thanks for the recipe, will definitely make it again. Maybe tomorrow. ;)
Theese were sooo good! They turned out just perfect, chewy, but moist, delicious!
These were sooooo good! I made half the dough the regular way, and added chocolate chips to the other half. These taste like sugar cookies with coconut added--delicious!
I made these for the first time this afternoon and they are delicious! I will definitely make them again.
Perfect! Didn't and wouldn't change a thing.
Dip 1/2 the cookie in dark chocolate, then in toasted coconut, can we say YUM?!!
Turned out great with great texture! I added walnuts and let the dough refrigerate for a few hours before baking - no flat cookies here! And it made 32 cookies for me!
It was a cookie baking day today and I had some coconut to use up. Found this recipe and decided to try it. Only change I made was I used 3/4 cup of brown sugar and just 1/4 of white sugar. The only "bad" thing I can say is that the recipe as written makes a really small batch. When I make cookies, I like to make enough to freeze and have for a couple of weeks. My husband found these after school today, and the container is already looking pretty sad! I will make these again, but will double the recipe and might add some choc chips to some of them. Really good and the title is correct,,,,, they are quite chewy! Yum!!
Krispy on the outside, chewy on the inside!
YUM YUM YUM FUN FUN FUN....oops, I think that's Chucky Cheese.... well anyway, it applies to these cookies! Absolutely wonderful with a big thumbs up... make that 2 thumbs up from my 3 year old! I followed the recipe as written and had no problems!
These are super easy to make and they just taste wonderful. I made these cookies just as stated. I will be making them again soon.