Chocolate and coconut are a great combination and they make this chocolate chip biscuit extra special. I hope you enjoy them as much as my family does.
These cookies are freaking awesome. Adding an additional 1/2 stick of butter and 2 tablespoons of milk makes them super fluffy and chewwwy. They come out rather flat otherwise. - 11 Jan 2007 (Review from Allrecipes USA and Canada)
These cookies are the bomb! I'm sure I'll make them again. My mistake was in storing them in Tupperware which softened the perfectly crispy edges. Say it with me now: Tupperware for chewy, tin for crispy. - 26 Dec 2005 (Review from Allrecipes USA and Canada)
I love this recipe. This cookie is my back-up recipe for any event or family gathering. I do change the recipe a little because they tend to be a little greasy. I use half shortening and half butter instead of all butter and reduce it by at least a 1/4 cup. Also I add more coconut and instead of all semi-sweet chocolate chips I use a variety of whatever kind I have on hand. I usually use a mix of milk, white, butterscotch (i think the butterscotch really brings out the best in the cookie) and semisweet chocolate chips. I also add a little spice like nutmeg, cinnamon, cloves, almond extract, or whatever sounds good. Enjoy. - 05 Jul 2006 (Review from Allrecipes USA and Canada)