Coconut Cookies

“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 quitea 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!”

“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.”

“Delicious. Easy. Impressive. Took recommendations and tested this cookie for a ladies luncheon. After baking 12 variations (it%u2019s what I do): Maintained the soft, moist, thick. Reduced the sweet. Enhanced coconut flavor and appearance. The original recipe was wonderful starting point. Added 1/4C Cream of Coconut; 1 tsp coconut extract & Reduced the sugar to 1C. Chill dough for about an hour to prevent flat cookies. It also hydrates the flour and improves handling, texture and flavor. Used a small 1 inch level scoop; dropped and rolled ball into sweetened coconut, made sure it was well adhered to the dough and loose stuff removed. Do not press flat. Used plain, professional grade baking sheets; Set oven rack just above center. Baked 350° for 10 min. or until bottom edge is deep golden color. Rested on baking sheet for one minute before removing. Cool baking sheet COMPLETELY before reusing. It was a tough job, but somebody had to do it! Tks Liz for the recipe”

“Delicious! I used unsweetened coconut (which is what I always buy) and added some chocolate chips (probably about 3/4 cup). I got just under 3 dozen good sized cookies and liked the ones I baked 9-10 minutes best. I’ll definitely be making these again, just the right level of coconut for our tastes. Thanks for posting.”

“This is the second time I have baked these AWESOME COOKIES. This is the best coconut cookie recipe I have ever tried. This is such a keeper. Thank you so much for posting a perfectly lightly sweetened cookie.. Even my daughter who hates coconut loves these. Thanks again!”

“I dont know if everybody out there knows Felix and Norton cookies!Im from montreal Quebec and its pretty big out here and I have to say this tastes like a Felix and Norton cookie.I made this cookie with margarine instead of butter and I think that the next time I make it I will add macadamian nuts and white chocholate chips.It is a really sweet cookie so if you dont like really sweet cookies than this recipe will not be for you.If you do like really sweet cookies bake and enjoy!”

“Fabulicious and easy!I was looking for something to make involving ingredients I had on hand and since I wanted to get rid of more stuff, I added about a cup of chocolate chips, a teaspoon of vanilla and pecans!it was tough to stir it all together, but very much worth it!”

“Very simple cookie. I was hoping the coconut taste would be more prominent. If doing it over again I would add coconut extract to give them more flavor. They satisfied my sweet craving and were enjoyed by all so thanks for sharing!”

“A very tasty, simply cookie. Good for accompanying tea or coffee. I found that coconut extract was necessary to get a significant coconut flavor. They are quite good as is, but in an attempt to make them a little more exciting I added pieces of macadamia nuts to half the batch. Some white chocolate chips would have been great along with it, too. I think i might make it again with some sort of raspberry jam in the center. Thanks so much for sharing the recipe!!!”

“I’ve made this recipe twice now. The first time they spread like crazy but this time they have come out really nicely – go figure!Thanks for a lovely recipe.”

“These are good cookies.I did put 1 tsp. of coconut extract in the dough along with the eggs.This dough does tend to spread on the sheet even with a hot oven and chilled dough.I would make these again, but with maybe 1/4 c. more flour.Would be good with some chopped nuts!”

“Great cookies! chopped up and added 3/4 cup of macadamia nuts, and made the cookies a little larger.Every one at work loved them! nice soft and chewy. Thanks for sharing.”

“Delicious; I doubled the recipe. I used a 1.5 inch cookie scoop and got 4 1/2 dozen. They do spread out quite a bit while baking. I found I liked best the ones that I removed from the oven just when the tops looked dry. I added some vanilla flavoring and coconut flavoring, but I would still say the coconut flavoring is very mild.”