Mock-a-Roons Recipe -
  • READY IN 27 mins


Recipe by  

"Easy cookies! These are very chewy yummy mockaroons. They do not have real coconut in them. Just a few ingredients and you're done."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.
  3. Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.
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Reviews More Reviews

Dec 01, 2011

Wow...who would've thought to throw these ingredients together! I was pleasantly surprised! I added a little almond extract to the recipe in addition to the coconut! yum!!!

Jun 08, 2004

This was such an easy recipe for me. My family could not believe that I made this, perhaps I should have been insulted. This is a must try!!!!!!


6 Ratings

Dec 05, 2008

I love this recipe! I did an ingredient search to use up some potato flakes and found this. It seemed strange, but I thought I'd try them. The first batch I made with Splenda and lowfat baking mix. I did add 2T milk to get the right consistency. I also used almond flavoring instead of coconut. My husband gobbled up the whole batch! He loved them! I made them again for a school potluck, with real sugar, and almond extract. I formed them into balls, thumbprinted them and put maraschino cherry halves in the print. They were beautiful AND yummy! This is a fun, different recipe that I will use over and over. I think I'm going to do mint next with dark chocolate disks in the print. Thank you!

Jun 11, 2007

This is a wonderful recipe! I didn't use coconut extract as I don't care for coconut, I used vanilla instead and they came out fabulous! Did take a little longer to cook than recommended, about 4 minutes longer, but I do live at 8600 feet above sea level, so that's probably why!

Dec 04, 2009

I made these for a presentation at work, and they were gobbled up.

Aug 14, 2007

These were very good! They did get crunchy after the second date despite being sealed. I made them with vanilla extract, because it's what I had - can't wait to try them with the coconut flavoring.


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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