Ingredients
- 2 egg whites beaten stiff
- ⅔ cup granulated sugar
- ½ cup chopped dates
- ½ cup semi-sweet chocolate chips
- ½ cup shredded coconut
- ¼ cup chopped pecans
Equipment
1 Roll of Aluminum Foil
Method
- Preheat oven to 350°F (or 325°F convection). Line a cookie sheet with foil.
- Whip the Egg Whites
- In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat until glossy.
- Gently fold in chopped dates, chocolate chips, shredded coconut, and chopped pecans.
- Drop mixture by teaspoonfuls onto the foil-lined baking sheet.
- Place tray into the preheated oven, then immediately turn the oven OFF. Do not open the oven door.
- Leave cookies in the closed oven overnight. In the morning, they’ll be crisp on the outside, chewy inside, and ready to enjoy.
Nutrition
Notes
These cookies are a nostalgic classic — naturally gluten-free (if using GF chocolate and coconut). You can:
• Swap pecans for walnuts or slivered almonds
• Leave out the chocolate chips for a more traditional version
• Add a sprinkle of cinnamon or ginger for warmth
• Use chopped dried cranberries instead of dates for a tart twist 💡 Pro tip: Add a note card with the recipe and give these in little holiday tins — they stay fresh and make a memorable gift.
• Swap pecans for walnuts or slivered almonds
• Leave out the chocolate chips for a more traditional version
• Add a sprinkle of cinnamon or ginger for warmth
• Use chopped dried cranberries instead of dates for a tart twist 💡 Pro tip: Add a note card with the recipe and give these in little holiday tins — they stay fresh and make a memorable gift.