My baking pal, Anna at Cookie Madness has been on one of her kicks to clone a famous/popular cookie. This time it’s the Calypso Crunch Cookies from Publix Supermarket. Now, I’ve never been to a Publix, nor lived near one, and have never tasted the cookies that seem to have Anna so smitten. But when she posted some of her reader’s clones of these cookies and after her numerous posts about them, I decided I needed to try them. She posted a reader, Judi’s, cloned version and I liked that there was dried pineapple in her version. So those are the ones I decided to make.
And let me just say—the cookies are absolutely delicious! I have no idea if they are like the real Calypso Crunch Cookies from Publix, frankly, I don’t really care, since those cookies just aren’t here. But this recipe that I followed of Judi’s are fantastic. Did I mention that they’re good? Oh, yes, if you like coconut and pecans, with a little dried pineapple, and the most chewy cookie, you’ll really like these.
Have you ever seen a more tasty looking cookies? Okay, I agree, chocolate looks more tasty and IS more tasty, but these are just about as great as the most gooey brownies and the best Chocolate Chip Cookies! Really, you need to try these.
Judi’s Calypso Crunch Cookies Clone, adapted by Anna, Cookie Madness, then slightly adapted by Katrina
4 oz cool unsalted butter, room temperature** (I used unsalted butter)
1 cup light brown sugar
1/2 cup white sugar
1 medium egg (oh, I meant to measure in grams for a medium egg and forgot, so I used 1 whole large egg)
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 1/4 cup quick cooking oats, crushed in a blender or ground in a coffee grinder after measuring
1 cup (4.5 oz) self rising flour (1 cup bleached, 1 teaspoon baking powder, ¼ teaspoon salt) (I made the homemade self rising flour as Anna did)
Dried pineapple (didn’t measure) (I used 1/2 cup chopped dried pineapple)
7 oz. shredded sweetened coconut
2/3 cup toasted pecans, chopped
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.
Thanks, Anna! This was the first thing I’ve baked (besides trying to get TWD done here and there) for what seemed like a long time and the cookies are great! Our house is officially on the market! Whew. Now just to keep it really clean all the time and hope and pray for a quick sale!