Crispy Potato Flake Coconut Pecan Cookies
If you have roughly 22 minutes to spend in the kitchen, Crispy Potato Flake Coconut Pecan Cookies might be an amazing lacto ovo vegetarian recipe to try. One serving contains 83 calories, 1g of protein, and 5g of fat. This recipe serves 60 and costs 13 cents per serving. This recipe from Cookie Madness requires almond extract, pecans, granulated sugar, and flour. 17 people found this recipe to be delicious and satisfying. It works well as a hor d'oeuvre. With a spoonacular score of 4%, this dish is very bad (but still fixable). Similar recipes are No-Bake Crispy Corn Flake Chocolate Peanut Butter Bars, Classic ANGEL FLAKE Coconut Cake, and Potato Flake Fish.
Servings: 60
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 teaspoon almond extract
1 teaspoon baking soda
2 teaspoons cream of tartar
3 large eggs, room temperature
1 cup lightly packed Angel Flake coconut flakes
1 cup (4.5 ounces) all-purpose flour
1 1/2 cups granulated sugar
2/3 cup toasted and finely chopped pecans
2 cups Hungry Jack instant potato flakes
1 teaspoon salt**
2 sticks (8 ounces) unsalted butter, room temperature
1 teaspoon vanilla
Equipment:
baking paper
baking sheet
aluminum foil
oven
hand mixer
mixing bowl
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foilIn 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.
Step by step:
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foil
2. 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.
3. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.
Nutrition Information:
covered percent of daily need
