For best results, use room temperature butter and eggs. To toast the coconut for a deeper flavor, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, stirring occasionally. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Araceli Collier
Jun 18, 2025These cookies are amazing! I added extra coconut and they were a huge hit.
Easton Orn
Jun 11, 2025The texture is fantastic! I love the combination of the cereal and nuts.
Britney Wolff
Jun 9, 2025I followed the recipe exactly and they turned out perfectly. Crispy, chewy, and delicious!