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

Ingredients 27 m {{adjustedServings}} servings 106 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
Tips & Tricks
Marshmallow Crispie Bars

See how to make super-easy, soft, and gooey marshmallow bars.

Best Chocolate Chip Cookies

See how to bake the perfect chocolate chip cookie.

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings


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 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!