These shortbread biscuits, fill your house with the most wonderful aroma when baking. They are packed full of buttery goodness, coconut and raisins, with an additional crunch from the nuts.
I baked these today and they were delicious - 15 Oct 2016
I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I think I expected a cookie that didn't flatten out though. I rolled them in balls but they ended up flat. I think maybe I'd put a little more flour in next time to help them be a little drier like shortbread. Also I did not need to grease the pans. The first pan I put in burned on the bottom because of the oil on the pan but the next 2 came out better without greasing. Also it made 36 cookies for me. - 25 Nov 2009 (Review from Allrecipes US | Canada)
I substituted the raisins for Choco-chips. Yum! I like them, however, they were a little crunchy for my taste! - 18 Apr 2011 (Review from Allrecipes US | Canada)