Calypso Cookies

Calypso cookies recipe

The Spruce / Katarina Zunic 

Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Servings: 30 servings
Yield: 30 cookies
Nutrition Facts (per serving)
106 Calories
6g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 106
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 64mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 3%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For all lovers of classic American oatmeal or sugar cookies, for a different cookie with a special flavor, try these cookies with shredded coconut and coconut extract. Each chewy bite of these Calypso Cookies will remind you of the tropics. 

You can find shredded coconut flakes and coconut extract in the baking aisle of the grocery store. Shredded coconut comes in two variations, sweetened and unsweetened. Make sure you buy the unsweetened type, otherwise your cookies will turn out too sweet. Or, if you cannot find unsweetened shredded coconut, use less sugar than called for in the recipe. 

Depending on the brand, the shredded coconut varies in texture, some products are finely shredded, others are coarser, which makes a chewier cookie. Both types of coconut are fine.

The chopped pecans and rolled oats give the cookies extra crunch. Using toasted pecans instead of tossing raw pecans into the batter intensifies their nutty flavor. 

If you are not pressed for time, let the batter sit for a few minutes before shaping the cookies. Shredded coconut is very dry and a little extra time helps to rehydrate it. You might also find that when you first taste a cookie right after baking, it seems a bit dry. That usually dissipates as the cookies sit and the ingredients meld together. 

Store the cookies in an airtight container, sealable plastic bag, or cookie tins or jars at room temperature. 

For freezing, you have two options. You can freeze the baked cookies once they are cooled. Or, if you don’t want to bake all the cookies at once and bake them as you feel like it, you can also freeze the batter in portions in airtight containers or freezer bags.

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 all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 4 ounces (1/2 cup) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1 large egg

  • 1 teaspoon coconut extract, or pure vanilla extract

  • 1 1/4 cups old-fashioned rolled oats

  • 3/4 cup pecans, lightly toasted, 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