The Rebel Chick

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Copycat Publix Calypso Cookies Recipe

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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. This Publix Calypso Cookies Recipe is a bit nutty, have a hint of coconut, and are soft and chewy. I loved those cookies, and then they suddenly stopped selling them…as they were baked in-house, this was a major tragedy for all cookie lovers in the Southern region, as there was literally NOWHERE else that we could find our beloved Calypso Cookies!

a Calypso Crunch Cookies Recipe

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!

publix calypso cookies recipe

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

Ingredients

  • 1 stick unsalted butter at room temperature
  • 1 egg
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 3/4 cup oats (leave these whole)
  • 1/4 cup oats ground in a food processor
  • 1 tsp baking powder
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup dried pineapple (or you can use half a cup of crushed pineapple strained through cheese cloth and patted dry with a paper towel)
  • 1 cup sweetened coconut flakes
  • 2 tbs milk

Directions

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.

To print this Copycat Publix Calypso Cookies Recipe, click below!

4.84 from 6 votes
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Copycat Publix Calypso Cookies Recipe

Author Jenn Quillen

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, egg and almond extract and set aside.

  2. 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.

  3. Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.

  4. 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.

Calypso Crunch Cookies Recipepublix calypso cookies recipe

Copycat Publix Calypso Cookies Recipe

Comments

  17. The ingredients on the box of Calypso Crunch Bites from Publix this week doesn’t have pineapple or oatmeal in them.

    Reply

  18. These looked wonderful, but they did not work when we tried to make them! The batter was dry and unable to form actual cookies.

    Reply

  20. I purchased two packages on Saturday (Metro Atlanta). The Bakery Manager said they hadn’t had them in a few weeks and was pleasantly surprised to receive them last week. I adore this cookie!

    Reply

  22. I found these scrumptious cookies for the first time today. Never seen them before today at my orange city, fla Publix store. They taste like what my mother used to make.back in the 1960’s. she stored them in freezer and she couldn’t figure out how they were disappearing. HA!

    Reply

  23. Hey! I found a copycat recipe years ago and LOVED it, but lost it. I tried this one and found the same as another reader. They’re crumbly like pie crust and won’t hold together. I think it’s because there’s no liquid at all – I mean, butter and coconut oil are just fat. I added an egg because I’ve never seen a cookie recipe without one. That helped them hold together. The taste was good, but I definitely, definitely missed salt. I will make those two changes again next time. It’s a good jumping off point though! And I agree – I like it better with oats and pineapple than the original.

    Reply

    • Thank you for the feedback! I tried these again this weekend and added an egg and two tablespoons of milk. Was NOt good. LOL The egg made it too hard for me. They’re supposed to be soft and crumbly. I tried them again the next day with a few changes and they were better – I’ve updated the recipe with my changes!

      Reply

  24. Jennifer I too love the Calypso Crunch cookies from Publix. I have discriminating taste buds and I swear I taste a hint of Sweetened Condensed Milk in the Publix cookies I eat. I hope you might get to try a recipe with that in the mix and let us know how it works out.

    Reply

  25. Just made these…added one egg & 1/2 tsp of almond extract instead of 1/4 tsp. only baked for 12 minutes to get a softer, more chewy cookie. Perfection!!! They are delish! About to deliver to neighbors as a Happy New Year gift!

    Reply

    • I used half a can of a 15 ounce can – you want it to be about 1/2 a cup after you’ve patted them down and squeezed out all the moisture.

      Reply


  27. Love this recipe. Comes very close to the Publix version. Followed the recipe to the letter with the exception of cooking time-I like mine chewy but a little darker in color-they came out perfectly. I will add dried cherries with the next batch. Thanks for sharing!

    Reply


  29. I made these yesterday and they turned out SO good! I followed the advice of a previous commenter and only baked them for 12 minutes, which was perfect. Can’t wait to make these again!

    Reply

  30. The only thing wrong with these cookies is they are addictive. To steal a line from the past, Bet you can’t eat just one!!!

    Reply

  31. I made these for the first time today. I thought the dough was too wet or the butter was too melted so I put it in the fridge before scooping, worked wonders! Make sure your pan is not warm from the last batch though or they will spread!

    Reply


  32. I made these cookies for a cookie exchange and my husband said they were the best cookies he’s ever eaten, however you left out the egg in the instructions. I knew where to add the egg and the cookies turned out perfect. I hope I get the prize for the tastiest cookie this year.

    Reply

  33. Publix is new to my area about a year now and i thought i had tried almost everything until my mom brought these cookies around Thanksgiving last year. I fell in love the only problem is they only make them in small batches so by the time i get off most days they have run out….i am so happy for this recipe cant wait to try..Now i will have them whenever i want. Thanks a million!

    Reply


  35. Publix in South Daytona Florida have the Calypso crunch bites cookies,but it’s good to have a recipe because this cookie is so delicious if they stop selling them… I will have a back up plan. I am enjoying them as I speak.

    Reply

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