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.