Categories: Cookies

Ingredients

• 1c melted butter (1/2 lb, 2 sticks)
• 3 eggs
• 1 1/2 c white sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocount extract or vanilla extract
• 1 1/2 c flour (no need to sift)
• 2 cups instant mashed potato flakes
• 1 cup coconut flakes, firmly packed
• 3/4 c finely choped pecans or walnuts (measure after chopping)
• 1/2 c white sugar in a bowl for later

Directions

1. Do not Preheat oven-dough must chill before baking

2. melt the butter and set aside to cool. Crack the eggs into a mixing bowl and whip for a minute. They don’t have to be flufy just mixed. Pour in the sugar and stir. Add cream of tartar, baking soda, and extract (coconut or vanilla). Mix well. Stire in the melted butter and add flour. Mix until flour is throuhly incorporated

3. measure out 2 cups of mashed potato flakes and mix them in. Add the coconut flakes (chop up if you do not like stringy coconut) stir in chopped nuts and mix thoroughly.

4. Cover the dough tighly and refridgerate for 4 hours. Overnight is even beter

5. Preheat for 350F when ready to bake

6. Form balls of dough 1 in in diameter. Roll in sugar and placed on a greased cookie sheet. Flatten with a metal spatula.

7. Bake at 350F for 10-12 mincool on sheet for 2 min and transfer to a rackand cool

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