I also would like to share that I weigh my rolled cookie dough in order to achieve a consistent size finished cookie. I ended up with a crisp edge and a soft center. I baked my cookies for about 11-12 minutes, turning them and keeping my eye on them. I refrigerated my dough for about 1/2 hour prior to baking. I wonder if I might cut back on the chocolate chips next go around as the chocolate flavor overpowered the coconut flavor until there was nothing left of the cookie in your mouth and then, voila, the coconut flavor cooked in. I made these for the first time today after reading many reviews. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Bake a couple of cookies off first on a test run.
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