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Calypso Cookies Recipe

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This recipe for Calypso Cookies is from The Irmo/Lexington Curves Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick (½ cup) margarine
1 cup light brown sugar
½ cup white sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
1 ¼ cup quick cooking oats
1 cup self-rising flour
6 oz. dried pineapple (or canned crushed pineapple, strained through cheesecloth, patted dry with paper towel)
7 oz. coconut
½ cup slivered almonds, or chopped walnuts or pecans.
Directions:
Directions:
Mix margarine, both brown and white sugar, and almond extract.
Set aside.
Process oats in blender to a fine powder.
Add oats and flour to margarine mixture. Beat well.
Add pineapple, coconut, and nuts to mix.
Make into balls (a little smaller than a golf ball) and place on greased cookie sheet.
Bake for 15-18 minutes at 350 degrees.
Personal Notes:
Personal Notes:
Variations:
If mixture is too dry, add one egg. I’ve found that if I beat the egg in a small prep dish and add to the dough mixture a little at a time, I avoid getting it too wet.

Substitute cran-raisins, dried cranberries, or dried cherries for the pineapple.

For a little pizzazz, frost with a butter cream frosting, using the pineapple juice as the liquid. Frost a slightly warm cookie for a pretty glaze.

 

 

 

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