Yummy, Yummy. I love these cookies. Made with half crisco and half butter. They baked perfectly. Delicious with a cup of coffee. Sort of like a snickerdoodle but fancier!! Ha Ha. I have made two batches, one with all coconut extract and one with half coconut and half almond flavoring. Think I prefer the half coconut and half almond. But that is just my taste. I did use regular coconut and dried in the oven as another review suggested and it was perfect. Thank you so much Gerry for a wonderful recipe. Want to make them again, roll them smaller then after they cool put icing between them to make a sandwich cookie. I'll keep you posted.
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I love coconut, so I felt as if these cookies were tailor made just for me. I was certain that I would enjoy them and I was not disappointed. Quick and very easy to make, they were lovely, very flavorful, light, crisp and tender cookies. So good, that my neighbors sent the plate over right away to be refilled. I used a combination of coconut and almond extract, it worked great in the recipe. Thank you so much Gerry for another keeper :)
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What a great cookie. Not able to find dessicated coconut here so I just bought a pckg of regular coconut and dried it in the oven at 200 deg F for about an hour, perfect. I bet I'll be making these often. Thanks for posting.
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Yum...I made mine with all butter & Splenda in place of sugar. The consistency is almost like a shortbread, a lovely sugar free treat to have with my coffee. Thanks for posting!
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*Made for Australia/NZ Swap #35*
My first holiday recipe -- worked SO well ! Made 32 cookies with my cookie scoop -- which made an almost solid cover on my Silpat, and baked at 325* for 16 minutes. Had nice color with a brown edge, and left on cookie sheet for about 5 minutes before moving to rack. Lovely crisp texture, and flavor with coconut flavor. Tinned for the moment -- but doubt THIS batch will make it to Christmas ! Thanks for posting, Gerry!
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Absolutely wonderful, light and crispy! I didn't have cream of tartar so took sunkist100's suggestion and left the baking soda out and added in 2 tsp of baking powder instead, worked perfectly fine for me. I used almond extract, I did feel it was a bit overpowering, so next time I with either try to get hold of coconut extract or reduce the amount of almond extract. Had to share with the boys (students!), and everybody loved it! Thank you, Gerry, for sharing another one of your wonderful recipes, this one is also a keeper! :)
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WONDERFUL FLAVOR!! My Hubby and I both dearly love coconut and these cookies satisfied the coconut craving. I used my food processor to grate the coconut fine and also used coconut extract. The coconut flavor comes through very well. We like big cookies...therefore, my yield was 24. It took 17 minutes in my oven for doneness. I will definitely use this recipe again for my family. Prepared as a participant in the Aus/NZ Swap #25 February 2009.
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Gerry's right--this is a delicate and tasty cookie that should be made frequently. The coconut flavor is not overly-pronounced; just subtle enough to make this cookie stand out. As with all Gerry 999's recipes, directions are very helpful and explicit. Followed them exactly, and the cookies turned out perfectly.
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Adam and I enjoyed making this fast and simple cooky.
He doesnt like eggs but said that these were "too yummy not to eat !" and also " I am going to share these with my new school friend Adian because they are peanut free ! "
Final comment from both little four year old boys " Gerrys knows lots of yummy things to make " .
Thanks for another easy family favourite.
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I received these cookies as a gift in the 2006 Zaar Cookie Swap. Though I can't comment on the preparation, I can say the cookies were just delicious. Adding this recipe to my 2007 cookie list. :)
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Got these from Grace Chang in the '06 cookie swap and they were SOOO good! I love coconut (and nobody else in my family does) and I know they'll stay pretty far away from these for sure. I WON'T! Great cookie...and a great swap! Thanks you two!
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These were wonderful! I used 3/4 cup butter and 1/4 shortening. i think I will increase the amount of shortening. The butter made the cookies spread out quite a bit, but I like flat cookies. These are light, crispy and sooo yummy! I'll put these in my regular rotation of cookies.
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These were some of the best cookies I've had. They are easy, delicate, and incredibly tasty. I had a pound of fine coconut, and this is the only way to use it! I used butter flavored shortening, and added a bit more coconut. They were perfect, and will be made year round. Thanks for the perfect cookie!
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These were absolutely awesome! Soft, chewy and not too sweet: just the way I like my cookies to be. I followed the recipe like it is stated and made no substitutions.
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This cookie is to die for. Just loved the flavour and the texture. I used almond extract. I rarely bake with coconut as my husband does not like it but these are terrific and I get to eat them all by myself! Oh yes, I may save a few for company.
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Oh,My Goodness!!! These are one of the best cookies I have ever tasted. They are Light, crispy and look as if they came out of a store bought package, except that the flavor is so much more yummmmy.Be prepared,you can't eat just one of these little delights. These will be a regular at our house. Another true winner Gerry.
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We made these last night for a party at preschool today....and had to make a second batch as everyone was scarfing them down before i could get them in to the box!!! Next time i will use a lock box! Thank you Gerry 999!!! Wonderful Recipe!
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I've been looking for different Christmas cookies for this year's buffet and will definitely add this one to the cookie tray. So easy and so good. Great cookie, Gerry 999. Thanks for sharing.
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Very nice cookies. Made as stated except extracts as they are almost impossible to get here. The cookies baked for exactly 15 minutes and they are crisp and very flavourful. I got 49 cookies and used about 3/4tbs dough for each cookie. Certainly a cookie I will make again. Thanks for posting.
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These were very good! I agree with Sam's Mom, that they resemble an elegant snickerdoodle. I usually do not have regular butter in the fridge, so I substituted with Smart Balance Light. The taste was delicious, but I didn't get that crispiness signified by this cookie's name. I'm going to assume that the lack of butter/shortening was the factor for this. Albeit, they were very delicious! I added a few sprinkles of cinnamon to the batter and used vanilla extract with a smidgen of almond, considering I did not want almond to overpower the coconut; I am happy with this decision. I will definitely make this again, and maybe play with some chocolate drizzle to bring another flavor profile into the mix. Thanks!
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