Easy, moist cookies.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.

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  • Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.

Nutrition Facts

140.1 calories; 1.5 g protein; 21.1 g carbohydrates; 23.9 mg cholesterol; 236.1 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2004
At first these scared me then they really grew on me. I liked them better the next day with a cup of coffee. Very easy to make. Read More
(6)

Most helpful critical review

Rating: 1 stars
11/17/2008
They spread out A LOT crisp easily and have an odd texture. Wouldn't make again but thanks for the creative recipe. Read More
(9)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/03/2004
At first these scared me then they really grew on me. I liked them better the next day with a cup of coffee. Very easy to make. Read More
(6)
Rating: 1 stars
11/17/2008
They spread out A LOT crisp easily and have an odd texture. Wouldn't make again but thanks for the creative recipe. Read More
(9)
Rating: 4 stars
11/03/2004
At first these scared me then they really grew on me. I liked them better the next day with a cup of coffee. Very easy to make. Read More
(6)
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Rating: 5 stars
03/12/2009
These are super easy - I've not made this particular recipe but I make one just like it using an envelope of buttermilk biscuit mix (Martha White or White Lily) and an envelope of instant potato flakes. I add chopped pecans to my recipe and use vanilla extract. I'll have to give the coconut extract a try in my recipe!:-) Read More
(5)
Rating: 5 stars
09/26/2008
These are quite good. They do not flatten in the oven so you can put quite a few on one pan. I used almond extract instead of coconut and they are not overly sweet subtle and moist. Its a great way to use an abundance of potato flakes. To the reviewer asking about sweet potato flakes I say go fo it but do not use as much sugar and use a complimentary extract like orange instead of coconut. Read More
(3)
Rating: 4 stars
11/11/2007
I'm wondering if anyone has ever done this recipe with sweet potato flakes? I bought a package but they're two rich and sweet for my fiance and I to eat with dinner. Theres one more envelope left and I don't want to waste it. Read More
(2)
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Rating: 5 stars
08/05/2016
I have been looking for this recipe for years! My grandmother used to make these and I have memories from childhood of their crispy edges coconutty goodness and chewy-flaky texture. I had my fingers crossed that this was the recipe and one bite told me it was! It's pretty amazing when a cookie can bring tears to your eyes. Read More
(1)
Rating: 5 stars
03/02/2012
Yes they are runny. BUT the taste is super-duper!!!! Everyone loved them and devoured them. This recipe is a keeper!! Read More
(1)
Rating: 5 stars
09/06/2008
I have been making these cookies for years! They are very good. Always get requests for recipe! I use instant potato flakes. Read More
(1)
Rating: 4 stars
08/17/2009
strange texture but edible. i add white chocolate chips. i used vanilla extract. it was helpful to use up extra potato flakes. Read More
(1)