Ingredients
- 2 cups shelled walnuts before chopping
- 1 cup dates chopped
- 1 large egg
- 2 cups shredded coconut
- 1 cup brown sugar packed
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Grind or finely chop the walnuts and place them in a large mixing bowl.
- Add the chopped dates, brown sugar, and egg. Mix until combined.
- Stir in the coconut until evenly blended. The mixture will be sticky.
- Scoop about 1 tablespoon of mixture and press together in the palm of your hand, forming logs or oval shapes.
- Place on baking sheet, spacing slightly apart (they don’t spread much).
- Bake for 10–12 minutes, until lightly golden and set.
- Cool completely before serving. Cookies will firm up as they cool.
Nutrition
Notes
Chewy, almost candy-like cookies with toasted walnuts and coconut. If the mixture is too loose, let it rest 5 minutes before shaping. Store airtight for up to 5 days or freeze for 2 months. For more flavor, roll in extra coconut before baking.