1 c. butter, softened
1 c. sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1 tsp. baking soda
2 c. Pillsbury's Best all-purpose flour
1 c. Hungry jack mashed potato flakes
1 c. flaked coconut

Preheat oven to 375 degrees. To measure flour, lightly spoon into measuring cup; level off. In large bowl, cream first four ingredients until well blended. Beat in egg. Add remaining ingredients and mix thoroughly. Shape into 1 inch balls and place on ungreased cookie sheets. Flatten with the bottom of a glass dipped in granulated sugar. Bake 6 to 8 minutes until light golden brown. Store in tightly covered container. About 5 dozen cookies.