These aren't that great and don't taste coconutty. It tastes like a chewy sugar cookie with texture. I found them to be too sweet if using sweetened shredded coconut. Decrease the sugar by half in this case. To make the batter easier to work with, it needs a couple of tablespoons of milk plus 1 tsp of coconut extract. Then they are greatly improved.
Delicious and incredibly easy! It is quite a soft cookie - almost like a cross between a biscuit and a cake but really really nice and very professional tasting! I followed the recipe exactly though my dough wasn't dropping consistency so I made little balls of dough and just pressed them with my hands to get a biscuit shape. They looked good and quite professional! Thanks!
Delectable! A nice soft cookie, with good coconut flavor. I did add about a 1/4 cup cream of coconut, as suggested by another reviewer and it brought the dough together nicely. My cookies needed 11 minutes, but that may be an oven variation. I'd like to try these cookies with a bit of almond extract, some mini chocolate chips and perhaps some slivered toasted almonds.
I'll give it two stars because my daughter was able to eat these. BUT, the dough was very hard to work with, even after being in the fridge a few hours. The flavor was blah.. and they weren't nice and crispy on the edges. These were, oh it looks like a cookie i will eat it, but really no flavor. Sorry.. And we cooked ours 12-15 minutes. We are at sea level, so the 8 minutes should have been more than enough time. But these are very moist chewy cookies, just we won't be making them again.
These are simple to make and very tasty! I've been making them for a couple of years and didn't realize I never rated them. I use food coloring to dye the coconut -- Orange for Halloween, Red/Green for Christmas; a popular cookie with coconut lovers -- mahalo for posting!
To be honest, these were awful. I kept adding ingredients after tasting first batch but could not get them to taste good. Sorry but I would recommend choosing another recipe if you do not want to waste good flour, sugar and butter.
These were really simple to make and I love the way they look, but they lacked flavor to me and tasted a little too eggy. I did add some vanilla. I liked the texture, but there wasn't much else going on. I think coconut extract would be a great addition to this recipe. They remind me of something but I can't put my finger on what it is. I did enjoy making them, thanks for sharing the recipe.
I just finished making this recipe (munching on a cookie as I type). I am quite pleased! I was worried about other reviews saying it wasn't coconutty enough, but I found it to be just right. I cut the recipe in half because I could go crazy with 48 cookies in the house. The mix was a little tough and I made them a little big, so I'm thinking I may have cooked them for about 15-20 minutes to get them to the color I wanted. Very chewy and crispy on the outside. Will definitely make again.
This cookies were a HIT at home.
I made regular size ones and a lot of tinny ones.
The small ones we added dulce de leche in the middle and made small cookie sandwiches (called alfajores in Argentina). To-die-for!
Easy and delicious! Reminded me of the oblong coconut biscuits we would get in biscuit tins in England but soft and chewy like American cookies. They took 11 minutes for me at sea level. A great hit in our house and I'll be making them again.