Calypso Cookies

Coconut Cookies
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  • 32 mins
  • Prep: 20 mins,
  • Cook: 12 mins
  • Yield: 2 1/2 dozen cookies (30 cookies)
Ratings (13)

With coconut extract and shredded coconut, each chewy bite of these Calypso Cookies will remind you of the tropics. Pecans and rolled oats give this hearty cookie an extra crunch as well. 

What You'll Need

  • Dry Ingredients:
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Wet Ingredients:
  • 1/2 cup butter (softened)
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 1 teaspoon coconut extract
  • Add last:
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup pecans (chopped, lightly toasted)
  • 3/4 cup shredded coconut

How to Make It

  1. Preheat the oven to 350 degrees F. Lightly grease 2 baking sheets.
  2. Combine first set of dry ingredients in a small bowl. Mix together with a wire whip. Set aside.
  3. Cream the butter and sugars. Add egg and then coconut extract. Mix completely. Slowly add dry ingredients, mixing well.
  4. Add and stir by hand the oats, pecans, and coconut.
  5. Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for about 10 - 12 minutes. Cool on baking sheet for 2 minutes and then move to wire rack for complete cooling.

    Recipe Tips

    • Vanilla extract may be used in exchange for the coconut extract.