5 Reviews

These are yummy!

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Larlie C. December 21, 2014

Hubby made these and since he isn't a coconut fan he replaced the cup of coconut with a cup of white chocolate chips. I took them to work with other holiday treats and my boss and coworker LOVED these the best!!!

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sansy December 31, 2013

For this recipe I used light brown sugar instead of the dark & walnuts for the pecans. This has to be the BEST cookie I've ever eaten, not kidding. The falimy LOVED these. Can't wait to make more. It's a keeper for sure!!!

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tomerin December 16, 2008

This was a fussy cookie for me. They flattened out and I had to scrape them off the pan. But they taste really good.

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SashasMommy December 25, 2007

I altered this recipe, and I think I have it figured out. I raised the flour to two cups, raised the baking soda to 1 tsp, I raised the temperature to 330F, and baked them for 13 minutes. They are slightly crunchy this way. The next batch, I will cut the brown sugar to 1/2 cup, and these are extremely sweet. Also, I didn't grease the cookie sheet, as there is two sticks of butter in this recipe. I used rounded tablespoons for the size. My husband, the cookie guru, says that these are wonderful. Thank you for the recipe

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bajasbaby69 November 24, 2007
Andes Peppermint Crunch Chunkies