The Hungry Jack Giveaway is still on, so be sure to leave a comment on the giveaway page for a chance to win the prize pack. It includes several goodies from Hungry Jack, plus a $75 gift certificate from Williams Sonoma! In the meantime, here’s a cookie recipe made with potato flakes.
It’s a light, crispy coconut cookie with extra flavor from toasted pecans, and both almond and vanilla extract. As written, the recipe makes a ton of cookies. You may want to halve or quarter it just to make sure you like it. I added notes on how much egg to use, if you do wish to scale it down.
Crispy Potato Flake Coconut Pecan Cookies
Prep time
Cook time
Total time
Light and crispy cookies made with potato flakes
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 60-72
Ingredients
- 1 cup (4.5 ounces) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt**
- 2 cups Hungry Jack instant potato flakes
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup lightly packed Angel Flake coconut flakes
- 2/3 cup toasted and finely chopped pecans
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foil
- 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. Sprinkle with a little extra granulated sugar and bake for 8 to 10 minutes or until edges are browned.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.
Notes
**If using salted butter, reduce salt to about 3/8 teaspoon. I don’t recommend margarine because it usually makes a softer cookie and these need butter for crispness.
To make half of the recipe, use 1 large egg plus 2 tablespoons of lightly beaten egg and halve all the other ingredients. If you want to make a quarter batch, use 1/4 of all ingredients and 3 tablespoons of egg.
Makes sure pecans are toasted. To toast pecans, lay on a baking sheet and bake at 350F for about 6 or 7 minutes or until they begin to release their oil. Let cool, then chop.
{ 5 comments… read them below or add one }
Yum! Very creative!
Those look like they would have a GREAT texture!!
Those cookies look crispy and delicious. I also like how you included instructions on how to use salted butter and make fewer cookies. Did they taste like potatoes at all?
Gloria, I didn’t taste the potatoes at all.
Gloria. If you’re following up here, I thought I’d let you know that I found the Lemon Twist Oreos at Rainbow Foods in Maple Grove. They’re on a special display not on the shelves.
Anna. Hope you don’t mind me leaving a message for Gloria here!