An Inspired Cook

I made these cookies for a good friend of mine.  On a recent trip to Florida she found these delectable Calypso cookies at Publix Bakery which is a popular chain in the South.  They are oatmeal based with coconut and pecans.  She wanted to recreate these cookies and asked if I would give it a try.  After researching online I found many copycat recipes with which to work with.  Now I have to say I’m not really a coconut person and usually avoid it but after trying these cookies I was pleasantly surprised.  The flavors are well balanced without the strong coconut flavor that usually overwhelms me.  I think they taste pretty close to the original Publix cookies.  Let me know what you think!

You’ll need butter, sugar, brown sugar, all purpose flour, oats, oat flour, baking soda, baking powder, salt, vanilla, almond extract, an egg, milk, pecans and coconut. The recipe is inspired by “The Rebel Chick” who’s recipe includes dried pineapple, however I did not include it because it wasn’t on the list of ingredients from Publix Bakery.

Combine the butter, sugar and brown sugar in a mixing bowl.

Cream the butter and sugars together.

Add the vanilla and almond extracts.

Next comes the egg and milk.

Mix that all together until it is creamy.

Add in the dry ingredients (flour, oats, oat flour, salt, baking powder and baking soda).

Beat on medium until a thick dough forms.

Add in the pecans and coconut and mix together on low speed for a few turns, just long enough to combine all the ingredients.

Drop rounded dough balls onto a baking sheet and bake in a preheated 350 degree oven.  Bake approximately 14 – 15 minutes or until the cookies are lightly browned and cooked in the center. I originally made these cookies directly after making the dough and found that the cookies fell flat.  So I tried chilling the dough for 30 minutes and got much better results, the cookies held their shape and were soft and chewy just like the original Publix cookies.

Cool cookies on a cooling rack.

Enjoy!





Publix Calypso Cookies (adapted from “The Rebel Chick”)

1 stick Butter (room temperature)
1 cup Light Brown Sugar
1/2 cup Sugar
1 Egg
2 Tablespoons Milk
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
1 cup All Purpose Flour
3/4 cups Oats
1/4 cup Oat Flour ( I used Bobs Red Mill Oat Flour)
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 cup Sweetened Coconut Flakes
1/2 cup Pecans, chopped

Combine dry ingredients of flour, oats, oat flour, baking powder, salt and baking soda together in a medium bowl.  Set aside.

Combine butter and sugars together in a mixing bowl of a stand mixer.  Cream butter and sugars together until they are very light.  Add the egg, milk, vanilla and almond extract and beat on low speed.  Add the flour mix  and beat on medium speed until all the dry ingredients are incorporated into a thick dough.  Add the pecans and coconut and blend on low speed just until evenly distributed throughout the dough. Refrigerate the dough for 30 minutes.

Preheat oven to 350 degrees.  Drop rounded dough balls onto a baking sheet and bake 14 – 15 minutes or just until cookies are lightly browned and cooked in the center.

Let cool on a cooling rack.

Makes approx 3 dozen cookies