Melt butter with sugar and corn syrup in small saucepan over low heat.

Stir well and continue to cook over low until mixture resembles a thick caramel syrup.

Remove from heat and cool 2 minutes.  Stir in extract.

Add flour, 2 Tablespoons at a time, stirring well after each addition.

Line a baking sheet with parchment paper and drop batter into rounds, about 1 heaping Tablespoon full, spacing evenly several inches apart.

Sprinkle batter rounds with coconut.

Bake at 350 for 8 minutes, mixture will have melted into one big layer.

Check doneness and continue to bake until golden, about 2 more minutes.

Remove brittle from oven, carefully lift parchment off pan and lay on the countertop to cool brittle.

Break into pieces* and store in a tightly lidded container.

Combine dry pudding mix with milk and extract in a medium mixing bowl.  Stir for 2-3 minutes to combine well.

Add Cool Whip to taste, folding in gently.

Refrigerate until serving.

Garnish with Coconut Brittle pieces right before serving