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About 2-1/2 dozen cookies or 30 servings, 1 cookie each
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Coconut lovers will go wild for these cookies. Serve one cookie with a cold glass of fat-free milk for a special treat.
Spread walnuts in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used half the coconut called for and did not toast the walnuts. I also added a bit of vanilla. YUM! I would've used the full amount of coconut in the recipe but my mixer sounded like it was going to die, it was working so hard! The cookies are light, airy and melt in your mouth. They also look amazing, just like the picture. I will definitely make these again.
While they look like oatmeal chocolate chip, it's actually coconut with gives it a suprisingly great texture & does not take away from a chocolate chip cookie.
These are delicious and very easy. I have made them many times before. Sometimes I add toffee bits instead of nuts. I use milk chocolate chips instead of semi-sweet depending on what I have in my cabinet. This time I left off the nuts and added 1 cup of oatmeal instead. They came out great, they were less fattening and healthier. Very versatile dough. You can change it up pretty easily. Definite keeper.