Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the heart of Middle Eastern cuisine! These heavenly Sweet Date and Coconut Cookies are not just a treat – they're an experience that combines the rich, caramel-like sweetness of dates with the tropical crunch of coconut. Imagine biting into a perfectly golden cookie that melts in your mouth, leaving behind a symphony of flavors that will make you fall in love at first bite. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 18 cookies
Ingredients
- 200g dates, pitted and chopped
- 100g shredded coconut
- 150g flour
- 100g butter, softened
- 100g sugar
- 1 egg
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a food processor, pulse the pitted dates until they form a smooth, sticky paste. If the dates are dry, you can add a tablespoon of warm water to help them blend.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or whisk.
- Add the egg to the butter-sugar mixture and beat until well incorporated and smooth.
- Sift together the flour and baking powder in a separate bowl, then gradually fold into the wet ingredients, mixing until a consistent dough forms.
- Fold in the chopped dates and shredded coconut, ensuring they are evenly distributed throughout the dough.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
- Using clean hands or a cookie scoop, form the dough into small balls, approximately 2 tablespoons in size.
- Place the cookie balls on the prepared baking sheet, leaving about 5 cm of space between each cookie to allow for spreading.
- Gently press down on each cookie ball to slightly flatten them.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with additional shredded coconut or powdered sugar before serving.
Tips
- Date Selection Matters: Choose soft, fresh dates for the best paste consistency. If your dates are a bit dry, a tablespoon of warm water will help create a smooth blend.
- Chill for Success: Don't skip the 15-minute chilling time! This helps the dough firm up, making it easier to shape and preventing excessive spreading during baking.
- Even Sizing is Key: Use a cookie scoop or two tablespoons to ensure uniform cookie sizes. This guarantees even baking and a professional-looking result.
- Watch the Edges: The golden-brown edges are your doneness indicator. Keep an eye on the cookies in the last 5 minutes of baking to prevent over-browning.
- Cooling is Crucial: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month for longer enjoyment.
- Customization Option: Feel free to add a sprinkle of cinnamon or chopped nuts for an extra flavor dimension!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 20mg
