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.
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter (softened)
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon coconut extract (or vanilla extract)
- 1 1/4 cups old-fashioned rolled oats
- 3/4 cup pecans (lightly toasted and chopped)
- 3/4 cup shredded coconut
Gather the ingredients and preheat the oven to 350 F.
Lightly grease two baking sheets or line with parchment paper.
In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix together with a whisk and set aside.
Cream together the butter and sugars.
Add the egg, followed by the coconut extract. Mix completely.
Slowly add the dry ingredients, mixing well.
Add the oats, pecans, and coconut and stir by hand.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for about 10 to 12 minutes.
Cool on baking sheet for 2 minutes and then move to wire rack for complete cooling.
Serve and enjoy!