Easy cookies! These are very chewy yummy mockaroons. They do not have real coconut in them. Just a few ingredients and you're done.

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.

  • Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts

106 calories; protein 1g 2% DV; carbohydrates 14.6g 5% DV; fat 5.1g 8% DV; cholesterol 17.9mg 6% DV; sodium 116.9mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2011
Wow...who would've thought to throw these ingredients together! I was pleasantly surprised! I added a little almond extract to the recipe in addition to the coconut! yum!!! Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2011
Wow...who would've thought to throw these ingredients together! I was pleasantly surprised! I added a little almond extract to the recipe in addition to the coconut! yum!!! Read More
(3)
Rating: 5 stars
06/08/2004
This was such an easy recipe for me. My family could not believe that I made this perhaps I should have been insulted. This is a must try!!!!!! Read More
(3)
Rating: 5 stars
12/05/2008
I love this recipe! I did an ingredient search to use up some potato flakes and found this. It seemed strange but I thought I'd try them. The first batch I made with Splenda and lowfat baking mix. I did add 2T milk to get the right consistency. I also used almond flavoring instead of coconut. My husband gobbled up the whole batch! He loved them! I made them again for a school potluck with real sugar and almond extract. I formed them into balls thumbprinted them and put maraschino cherry halves in the print. They were beautiful AND yummy! This is a fun different recipe that I will use over and over. I think I'm going to do mint next with dark chocolate disks in the print. Thank you! Read More
(2)
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Rating: 5 stars
06/11/2007
This is a wonderful recipe! I didn't use coconut extract as I don't care for coconut I used vanilla instead and they came out fabulous! Did take a little longer to cook than recommended about 4 minutes longer but I do live at 8600 feet above sea level so that's probably why! Read More
(1)
Rating: 4 stars
08/15/2007
These were very good! They did get crunchy after the second date despite being sealed. I made them with vanilla extract because it's what I had - can't wait to try them with the coconut flavoring. Read More
Rating: 4 stars
04/08/2017
I really enjoyed these. I had to add 2 tbs of milk to get the dough to come together. Like another reviewer I rolled them into balls and made thumbprint cookies. I didn't have coconut extract and would never use it again so I went with almond extract. Thanks for sharing. Read More
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Rating: 4 stars
12/04/2009
I made these for a presentation at work and they were gobbled up. Read More