Crispy Potato Flake Coconut Pecan Cookies

Name: Crispy Potato Flake Coconut Pecan Cookies
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking soda; 2 teaspoons cream of tartar; 3 larges eggs, room temperature; 237 milliliters lightly packed Angel Flake coconut flakes; 128 grams cup all-purpose flour; 355 milliliters granulated sugar; 158 milliliters toasted and finely chopped pecans; 473 milliliters Hungry Jack instant potato flakes; 1 teaspoon salt; 227 grams sticks unsalted butter, room temperature; 1 teaspoon vanilla

Watching your figure? This vegetarian recipe has 82 calories, 1g of protein, and 5g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 60. Head to the store and pick up almond extract, salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 22 minutes.

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foil

Equipment you will use

Baking Paper

Baking Sheet

Aluminum Foil

Oven

In a bowl, stir together flour, cream of tartar, baking soda and salt. Make sure they are well mixed, then stir in the potato flakes and set aside.In a mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and creamy. Gradually beat in the eggs. Beat in both extracts.By hand or using lowest speed of paddle attachment (if using handheld mixer, do it by hand), stir the flour mixture into the creamed mixture. When mixed, stir in coconut and pecans.Using a rounded teaspoons or a little less than a level tablespoon, shape dough into small balls. Arrange two inches apart on baking sheets and press tops down slightly.

Ingredients you will need

Baking Soda