Calypso Cookies

Calypso cookies recipe

The Spruce / Katarina Zunic 

  • Total: 32 mins
  • Prep: 20 mins
  • Cook: 12 mins
  • Yield: 2 1/2 dozen cookies (30 cookies)

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. 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Calypso cookies
    The Spruce / Katarina Zunic 
  2. Preheat the oven to 350 F.

  3. Lightly grease two baking sheets or line with parchment paper.

    Lightly grease baking sheet
    The Spruce / Katarina Zunic 
  4. In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix together with a whisk and set aside.

    Flour in bowl
    The Spruce / Katarina Zunic 
  5. Cream together the butter and sugars.

    Cream together butter and sugars
    The Spruce / Katarina Zunic
  6. Add the egg, followed by the coconut extract. Mix completely.

    Add the eggs
    The Spruce / Katarina Zunic
  7. Slowly add the dry ingredients, mixing well.

    Mix
    The Spruce / Katarina Zunic
  8. Add the oats, pecans, and coconut and stir by hand.

    Add oats and pecans
    The Spruce / Katarina Zunic
  9. Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for about 10 to 12 minutes.

    Cookies on tray
    The Spruce / Katarina Zunic
  10. Cool on baking sheet for 2 minutes and then move to wire rack for complete cooling.

    Cooling rack
    The Spruce / Katarina Zunic
  11. Serve and enjoy!

    Calypso cookies
    The Spruce / Katarina Zunic