On one hand, I did like these.
On the other hand, every time I took a bite I wished they were different. Crunchier, saltier, more chocolate, it just seemed like they needed something. A scoop of peanut butter or salted peanuts would probably have been great. Toasting the coconut and the nuts would have been delicious.
The recipe is flexible, so I could make them again with different additions. I used cashews, sweetened coconut, cornflakes, and milk chocolate, and substituted honey for the agave since I had that on hand.
The overall texture was a lot chewier than expected – a combination of the softness of the coconut and the ‘glue’ holding the cookies together, which was almost taffy-like in texture when baked.
Not my favorite cookie recipe, but definite potential with some tweaks.
Busy Lizzy Bakes 