Ingredients27 m servings 106
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- 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.
Per Serving: 106 calories; 5.1 14.6 1 18 117 Full nutrition
ReviewsRead all reviews 7
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!!!
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!!!!!!
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 m...
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 ...
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 an...
I made these for a presentation at work, and they were gobbled up.