These are delicious melt in your mouth coconut biscuits with a delicate hint of almond flavouring. Easy to make, too.
I had the opportunity to find out exactly what hartshorn does for a recipe, since I accidentally forgot to bring it with me to the beach, where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh, wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light, clean, dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it! - 15 Jun 2007 (Review from Allrecipes USA and Canada)
If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy! - 03 Dec 2009 (Review from Allrecipes USA and Canada)
What a wonderful cookie! Sweet, crunchy, and full of the taste of almonds and butter. This should really bring back the use of hartshorn. - 14 Feb 2002 (Review from Allrecipes USA and Canada)