From the Vault: Calypso Cookies
Mary Waller and Holly Mayfield, Evergreen Lakes, 1998
3 tbs. melted butter
1 cup firmly packed brown sugar
2 large eggs, well beaten
1 ½ cups chopped pecans
1 cup chopped dates
3 cups shredded coconut, divided in half
Cream butter in large mixing bowl. Add sugar, beat well. Stir in pecans, dates and 1 cup of coconut. Shape dough into ¾ inch balls and roll in remaining coconut and place on cookie sheet. Bake at 300 degrees for 25 minutes until lightly browned. Let cool and serve.
