|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*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.|
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 would rather 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.
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
Gather the ingredients.
Preheat the oven to 350 F.
Lightly grease 2 baking sheets or line each 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 shredded coconut and stir by hand.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for about 10 to 12 minutes.
Cool on baking sheets for 2 minutes and then move to a wire rack for complete cooling.
Serve and enjoy.