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- Coconut Medjool Date Cookies
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- 8 Medjool dates, pitted
- 2 teaspoons water
- a pinch of salt
- 1 cup unsweetened coconut flakes, toasted
- ¾ cup chocolate chips
- Directions
- Add the dates, water, and salt to a food processor. Blitz until smooth, scraping down the sides as necessary. Transfer the mixture to a medium bowl and add the toasted coconut. Stir to combine. Roll the mixture into twelve equal balls with the palms of your hands. Flatten the balls on a parchment lined baking sheet with the bottom of a glass. Use a straw to poke a hole in the center of each cookie. Place the tray in the freezer for at least one hour before proceeding. Melt the chocolate in a heat-proof bowl over a small saucepan with 1 inch of simmering water. Dip the bottoms of the cookies in the melted chocolate and return them to the parchment paper. Use the remaining chocolate to drizzle over the tops of the cookies. Place the cookies in the refrigerator to harden for at least one hour. Store in the refrigerator in an airtight container.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Medjool Date Bites
Preparation
Using a small knife cut a slice in one half of the date lengthwise. Discard pits.
Core and quarter apples. Slice each quarter into thin slices. Sprinkle with lemon juice.
Fill each date with a torn half or third piece of sliced cheese and a sprig of arugula.
Wrap date with a small piece of prosciutto. Place on an apple slice.
Arrange on a serving platter. Top with cracked black pepper if desired.
