Crunchy Coconut Delights

• 1 c. Hungry Jack instant potato flakes
• 1/2 c. sugar
• 1 c. oleo or butter, softened
• 3 Tbsp. milk
• 1 tsp. coconut extract
• 2 c. Pillsbury's Best all-purpose flour or self-rising
• 1/2 c. coconut
• 1/2 c. finely chopped nuts
• 1/2 c. powdered sugar

1. Heat oven to 350u0b0.
2. Combine mashed potato flakes, sugar, oleo, milk and coconut extract; mix well.
3. Lightly spoon flour into measuring cup.
4. Level off.
5. Stir in flour, coconut and nuts (dough will be stiff).
6. Shape into 1-inch balls.
7. Place on ungreased cookie sheets.
8. Bake at 350u0b0 for 12 to 15 minutes or until firm to touch (cookies should not brown).
9. Remove from cookie sheets. Cool on rack 10 minutes.
10. Roll cookies in powdered sugar.
11. Return to rack to cool completely.
12. Makes 36 to 48 cookies.

sugar, oleo, milk, coconut extract, flour, coconut, nuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194238 (may not work)