Yield
32 cookies (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 250°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and coconut in a medium bowl; toss well. Add the vanilla, salt, and milk; stir until well-blended. (Mixture will be very thick.)

Step 3

Drop the batter by scant tablespoons (about 2 teaspoons) 2 inches apart onto a baking sheet lined with parchment paper. Bake at 250° for 50 minutes or until golden brown. Remove from pan; cool cookies completely on wire racks.

Ratings & Reviews

grammasandie's Review

jll1637
November 25, 2012
one thing the new site does not offer is to calculate for smaller portions. I miss that from the old site.

donjuan's Review

grammasandie
July 22, 2011
N/A

nlrutecki's Review

donjuan
December 12, 2010
I thought these were reallyyyyy good! They came out chewy and golden and beautiful. I dropped them out in half the amount so I could have even tinier bites of cookie. I had NO issue with them being too runny and I baked them at 350 F for 12 minutes like a previous reviewer suggested. I would have given these a 5-star rating but I made an egg-white and sugar version side by side with this and liked the taste better with those. However these are slightly lighter in calories so you decide!

jll1637's Review

toniklim
March 28, 2009
Everyone loves these. I added 1 tsp of almond extract, too. I baked them at 350 for only 12-15 minutes, though. Placed a cherry in the center of each.

toniklim's Review

nlrutecki
December 27, 2008
i didn't like these at all - they are more like a coconut fudge candy than a cookie. did not have a problem with too much liquid like some other reviewers, they baked up fine. i made them along with coconut almond macaroons made with egg whites to compare. i much prefer the egg white version.