We have a neighborhood grocery store called Publix, where I buy the most delicious freshly-baked cookies from the bakery every once in a while. These Publix calypso cookies are a bit nutty, have a hint of coconut, and are soft and chewy. I love those cookies!
I’ve tried figuring out Publix’s recipe so many times, but I have never been able to get it quite right…
Though my most recent experiment actually turned out so good that I think I might like it better than the Publix Calypso Cookies original!
I added a bit of pineapple, and that little extra bit of sweetness and fruit completely changed the entire flavor of the cookie, yet it still somehow tastes like the original.
It’s different, yet the same…only better!
Publix Calypso Cookies Recipe
Copycat Publix Calypso Cookies Recipe
- 1 stick butter room temperature or 1/2 cup of coconut oil
- 1 egg
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoons vanilla
- 1/4 teaspoon almond extract
- 3/4 cup oats leave whole
- 1/4 cup oats ground in a food processor
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup dried pineapple or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel
- 1 cup sweetened coconut flakes
- 1/2 cup chopped pecans
- 2 tablespoons milk
Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, egg and almond extract and set aside.
Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes.