Hi Ginny, did you by chance substitute any ingredients? or change the method any? How do you measure your flour? I’m a little surprised, as this is a recipe I’ve made several times and it is pretty straightforward. I’d recommend pulling them from the oven when they are still pretty soft and see if that helps, in order to make sure they aren’t overbaking.

That’s very strange, Shelley. I just read through a couple pages of comments and all that I’m seeing are successes. How did you measure your flour? Did you spoon it into the cup and level it out? Or did you by chance substitute any of the ingredients? I’ve made these a few times now and they’ve turned out as pictured every time.

I’m happy to hear that you’re enjoying the cookies, Janiece.

I’m glad you’re enjoying the cookies, Frances.

I made them and were delicious.
I toasted my pecans and coconut too.

I substituted 2 Tbsp Splenda for 1/3 cup white sugar, used coconut oil rather than butter, added 1/4 tsp salt, 1/2 cup chocolate chips. They are tasty but the dough was a bit crumbly and the balls stayed round If I do this again I will shape cookies into a flattened disc I am thinking coconut extract might be more flavorful. Love the texture Something like tender shortbread

I’m happy to hear the cookies are a hit, Susan!