Unless someone told you (like I’m about to do) that these cookies don’t have any coconut in them, you’d never know it. Why make coconut cookies without coconut? I have no idea, except they are easy and good and the ingredients are kind of novel, in a 70s way.
The cookies are soft, with the texture of coconut. They are best if when they aren’t overbaked.
Here’s what you’ll need:
2/3 cup butter
2 cups sugar
2 tsp. coconut extract
2 cups baking mix (Jiffy, Bisquick etc)
2 cups instant potato flakes (Idaho Spuds has the best texture)
Cream the butter and sugar together. Add the extract and egg, then beat in the baking mix and potato flakes. You can chill the dough, but I chose not to. Bake at 375 degrees for 8-10 minutes. Don’t overbake them. Let them rest on the cookie sheet or stone a few minutes before removing them to cool.