Coconut essence is the secret ingredient in these great chocolate chip biscuits. They come out quite large.
This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. **Update** I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate, coconut, and cookie. - 01 Dec 2010 (Review from Allrecipes USA and Canada)
I already have a really great chocolate chip cookie recipe, but cause of the amount of butter you can only really eat a couple at a time. So I needed a good recipe that only required 1/2 cup of butter, without the rest of the ingredients being cut by half either. This one fit the bill! I used margarine instead of shortening, and I was a bit worried cause the batter tasted floury, but they turned out really good! I think I'll be keeping this recipe. I also used vanilla instead of the coconut extract. Actually, I find that these cookies taste exactly like the ones I used to make as a kid but the recipe book has been lost for a few years, so I really will be keeping this recipe! - 01 Apr 2008 (Review from Allrecipes USA and Canada)
These were awesome!!! My sons loved them so much I found myself making cookies all weekend...Thanks for the recipe! - 29 Mar 2004 (Review from Allrecipes USA and Canada)