These Calypso Cookies bring the tropical flavors of coconut and pecans to life with a chewy, buttery base made from a combination of oats and oat flour. The oats are finely ground in a blender, creating a soft texture that pairs beautifully with the sweetened coconut flakes and crunchy pecans. For those who enjoy a fruity twist, adding pineapple is an optional but delightful choice that enhances the tropical feel of these cookies. Whether you include the pineapple or not, these cookies are sure to transport you to a sunny, beachside paradise with every bite.

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The combination of oats and oat flour gives these cookies a uniquely tender and chewy texture while maintaining a satisfying bite. The subtle sweetness from the coconut and the rich, nutty flavor of the pecans create a balanced and delicious treat. The optional addition of dried or crushed pineapple adds a bright, tangy note that complements the other flavors perfectly, but the cookies are just as delightful without it.

Serving Suggestions:

- Enjoy these Calypso Cookies with a cup of tea or a refreshing tropical smoothie for a perfect treat.

- Pack them in a decorative tin or box as a thoughtful homemade gift.

- Serve them at your next summer gathering or party for a sweet, tropical-inspired dessert.

Nutritional Information (per serving, based on 24 cookies):

• • Calories: 175  
  • Total Fat: 10g  
  • Saturated Fat: 5g  
  • Cholesterol: 20mg  
  • Sodium: 85mg  
  • Total Carbohydrates: 19g  
  • Dietary Fiber: 2g  
  • Sugars: 12g  
  • Protein: 2g

Storage Information:

- Store cookies in an airtight container at room temperature for up to 5 days.

- For longer storage, refrigerate the cookies for up to 1 week, though they’re best enjoyed at room temperature.

- These cookies can also be frozen in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Calypso Cookies Recipe

Ingredients:

• - 1/2 cup unsalted butter, room temperature
• - 1 large egg
• - 1 cup light brown sugar, packed
• - 1/2 cup granulated sugar
• - 1 1/2 teaspoons vanilla extract
• - 1/2 teaspoon almond extract
• - 1/2 cup oats flour, or oats ground in a blender to a fine powder
• - 1/2 cup oats
• - 1 cup all-purpose flour
• - 1/2 teaspoon baking powder
• - 1/2 teaspoon salt
• - 1/4 teaspoon baking soda
• - 1/2 cup sweetened coconut flakes
• - 1/2 cup chopped pecans
• - 2 tablespoons milk
• - 1/2 cup dried pineapple, finely chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

3. Beat in the egg, vanilla extract, and almond extract until well combined.

4. In a separate bowl, whisk together the oats, oat flour, all-purpose flour, baking powder, salt, and baking soda.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

6. Fold in the sweetened coconut flakes, chopped pecans, and milk. If using, fold in the chopped dried pineapple until evenly distributed throughout the dough.

7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Calypso Cookies are a tropical delight, with a chewy texture and the option to add pineapple for a fruity twist. Whether you include the pineapple or not, the combination of oats, coconut, and pecans creates a cookie that’s perfect for bringing a taste of the tropics to any occasion!