Filled with shredded coconut, each bite of calypso cookies will remind you of an island vacation. Pecans and rolled oats give an extra crunch.
- Serves: 30 persons
- ¾cup flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon salt
- 1teaspoon cinnamon
- 4ounces (1/2 cup) unsalted butter, softened
- ½cup granulated sugar
- ½cup brown sugar, packed
- 1large egg
- 1teaspoon coconut extract, or pure vanilla extract
- 1 ¼cups old-fashioned rolled oats
- ¾cup pecans, lightly toasted, chopped
- ¾cup shredded coconut
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F.
Step 3Lightly grease 2 baking sheets or line each with parchment paper.
Step 4In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix together with a whisk and set aside.
Step 5Cream together the butter and sugars.
Step 6Add the egg, followed by the coconut extract. Mix completely.
Step 7Slowly add the dry ingredients, mixing well.
Step 8Add the oats, pecans, and shredded coconut and stir by hand.
Step 9Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake for about 10 to 12 minutes.
Step 10Cool on baking sheets for 2 minutes and then move to a wire rack for complete cooling.
Step 11Serve and enjoy.