Calypso Cookies Recipes

CALYPSO COOKIES

Steps:

• Preheat oven to 350 degrees F. and line a couple of cookie sheets with parchment paper. Cream the butter and both sugars with an electric mixer. Beat in the egg, vanilla and almond extract and continue beating for another minute or until creamy. Beat in the oats. By hand, stir in the self-rising flour, followed by the dried pineapple, coconut and pecans. Dough will be thick. Shape into balls (a little smaller than a golf ball) and flatten slightly on sheet. Bake at 350 degrees for 15-18 minutes (I only baked them for 10 minutes to get a perfectly chewy cookie, if you'd like them crunchy, bake as the recipe indicates, then let them sit on the baking sheet about 5 minutes-Katrina. **I think Judi used salted butter, so that plus the salt in the self-rising flour should be enough. I used unsalted butter plus the salt in the homemade self-rising flour and didn't feel the cookies needed more salt when made that way, either.

CALYPSO CUPS

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups., In a small bowl, mix filling ingredients; spoon into cups. Bake 15-20 minutes or until edges are light brown. Cool completely in pans on wire racks., For frosting, beat confectioners' sugar, shortening, vanilla and enough milk to reach desired consistency. Remove cups from pans. Top with frosting. If desired, sprinkle with walnuts and additional coconut.

CALYPSO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking pan.
• Cook and stir dates, chocolate, water, white sugar, and 1/4 cup butter in a heavy saucepan over medium-low heat until melted and thickened, 5 to 10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
• Beat brown sugar and 3/4 cup butter together in a bowl until creamy. Add oats, flour, walnuts, baking soda, and salt; stir until texture is crumbly.
• Press half the oat mixture into bottom of the prepared pan. Evenly spread chocolate-date mixture over oat mixture layer; crumble remaining oat mixture over chocolate-date layer.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes. Cut into 30 small squares.

CALYPSO PINE-LIME COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a bowl, thoroughly mix the brown sugar, oats, butter, coconut, all-purpose flour, self-rising flour, pineapple, egg, lime juice, lime zest, and vanilla extract.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake 12 to 15 minutes in the preheated oven, until lightly browned. Cool on wire racks.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
• Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.