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 eggs
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.
Sounds good to me!
This looks wild and crazy! I have never tried instant potatoes in a cookie recipe. I will have to give it a go, they look very tasty!
Can eating these since I was a little kid! It used to be reds potato flakes but the Idaho or just as good. Could not believe it when I found this recipe again
I’ve never tried cookies with mashed tators in them, but definitely going to have to give it a try.
How funny…potato flakes in cookies. I’ll bet these are good for people who like the coconut flavor but can’t deal with the texture.
I am right there with you! Coconut flakes taste like ants running around in my mouth and then you bite down and it squishes. These cookies I have made for years because I love the flavor of coconut. I have started to like toasted coconut, so I slightly toast some coconut and squish it into the cookie a minute or 2 before they are to come out and they are a hit!
I love this! Except I don’t *think* I have any coconut extract. That just might have to go on the shopping list.
Now those are some interesting ingredients… hmmm…
These cookies tasted unbelievable!! My husband and I fought over who got to eat the last one. Thanks for sharing!
That’s a good recommendation to make these from Beth. I may even have some coconut extract sitting unused in my baking cupboard. This year I’m trying to keep down costs and use up what I have. The question is, do I have instant potato? Probably not, but I’ll keep this recipe in mind.
I bet they’d be really great dipped half-way in chocolate. Yum!
Alison, that’s a great idea to dip the cookies in chocolate!
~~Tiffany
when we were kids, every year on the first day of christmas vacation my sister and i would go to my grandmother’s house and spend the day baking – coco-not cookies were our favorite, but over the years we lost the recipe – thank you so much for printing the recipe – this year my sister and i will be baking cookies with her kids!
good grief woman these sound very interesting, but what size do you make the cookies? LOL
When I was still working eons ago at our local high school the lunchroom ladies
gave me this recipe it was wonderful
Of course over the span of time I lost it
Forgot about it
Thought about how good they were
Googled it And it was love at first bite
Thank you so much. I have been looking for this for years.
These are the best coconut cookies without using coconut. I love these. I’ve made them 4x, and they only last a day. Thanks for the recipe.
I’m so glad you like them!
I am happy to see there are other people who have baked these cookies, lost the recipe, and are as pleased as I am that you printed the recipe. I baked them every Christmas and thoroughly enjoyed them with my family and friends. Thank you.
I made these years ago when The recipe was on the back of the potato spud bag. I made them because aI don’t like the texture of coconut in my mouth. The odd thing is I love toasted coconut because it is caramelized and crunchy. So I add partially toasted to the top of these cookies and bake them and BAM/COCO/YES these cookies rock. I have friends beg me to bring these all the time.
I baked these cookies for years because I do not like the feel of fresh coconut in my mouth, yet I love the coconut flavor. Funny thing is I love toasted coconut because it is crunchy and doesn’t linger in your mouth. For a twist, I will add partially toasted coconut to the top of these cookies and bake them and it adds some coco nutty sweetness and crunch. I have friends beg me to bring these to events! Enjoy
I have made these as a child. I am not a fan of coconut flakes but if toasted it is a game changer! This twist you will love- I promise!
I slightly toast coconut flakes for half the time suggested on bag- about 3-4 minutes. I put the cookies in oven for 6 minutes and then I add the slighted toasted coconut flakes to the top of each cookie and give a gentle push. Then you cook the cookies for the rest of the allotted time depending on your oven. The coconut flakes will brown up nicely. Do not overcook cookies. They will continue firming up on your cookie sheet once you take them out of the oven. I have people ask me to make these cookies all the time! Enjoy!
My grandmother used to make these cookies, and it was probably in the 70’s actually. I remembered them being so good. I have her recipe and wanted to make them but didn’t understand what she wrote about 5-1/2pkg. Biscuit mix. So I was trying to find this recipe online and this is it!! Cannot wait to try these!!