Carol, a longtime reader and real-life recipe user, wrote in a while ago with a question about the kind of coconut I used in my Coconut, Walnut, and Chocolate Cookies. After the holidays, she was able to try out the recipe. Here's what she had to say:
Whoa, these are good! Worth the wait until my new Kitchen Aid arrived (how did I live without it?) The texture is fabulous, and the flavor combination is great! I did make some modifications, based on what I had in the house - no milk chocolate, so I used two kinds of dark chocolate instead. While I love that, I would include the milk chocolate next time. I think that must add more depth and variety to the chocolate taste (I know you did it for a reason!) I doubled the vanilla instead of coconut extract, and used unsweetened coconut with a little stevia added. And I even messed up and forgot to put the enplumpened coconut in until after the dry ingredients! No harm done, it seems. Another winner, Greg! You keep outdoing yourself. I will be proud to share these gems!
Hi, Carol. Thanks so much! I'm so glad you got a Kitchen Aid (I can't live without mine) and that you liked these guys. And good for you for putting your own spin on the ingredients, too. There are at least a handful of my recipes that started out in one direction but veered off in another direction when I saw what ingredients I actually had on hand.
Enjoy that new mixer of yours and have fun baking!