A great Christmas favorite. Only difference is that all the coconut is added to the mixture and the balls are rolled in extra ground walnuts.
Simply Great. Cross between a cookie and candy due to the soft interior. Needed a gluten free dessert for Christmas exchange w/neighbor. Did not encounter any problems noted by previous reviewers. Pulsed walnuts/dates in food processor until nice mix of fine and small bits to insure everything held together. No need for extra egg. Placed on parchment paper on cookie sheet, baked the full 17 minutes. They came out of the oven looking like an undercooked cookie w/browned coconut exterior. No problem...they just need to set. I slid the parchment paper, cookies and all, onto a wire rack to cool completely. VERY hard to wait....the smell was amazing! But, while warm they fall apart. Once cool they were perfect and yummy.
Added an extra egg to make them stick together...fabulous cookies!
These make a pretty presentation on a cookie tray. But most of all they are absolutely wonderful with a steaming hot cup of coffee! Thanks for sharing Suzanne.
These cookies are chewy sweet and scrum-didillyumptious! Will be great for my brother who is allergic to gluten...if there's any left! Thanks for the great recipe.
I love these!! So easy to make! I didn't have enough walnuts and substituted one cup with pecans. Crisp on the outside and soft on the inside. These are great!!
these cookies are healthy alternative with no butter or flour. we didn't have enough walnut so we used hazelnut as well. The dough was easy to work with and we had no trouble rolling them into balls and they stayed that way after you baked them. I used fresh grated coconuts which I prefer and it turned out really well. We even sprinkled powered sugar for decoration. I can see why some people don't like it but they really don't taste bad. You just have to past this mind set of traditional cookies with flour and butter in order to appreciate it.
Crispy outside chewy inside. I added one egg as another reviewer suggested and I preferred the texture when using finely shredded coconut. You will need to increase your bake time by a couple of minutes. I solved the sticking problem by baking on a silicone pad. This cookie doesn't have an overly sweet taste to it so you can just appreciate the true flavors of the ingredients. Wonderful!
I was really hoping this recipe would yield some good date cookies. I was horribly disappointed. I was sceptical during the mixing process when I was supposed to "roll into balls" because the items didn't stick together with just brown sugar and two eggs. Then when I pulled them out of the oven they LOOKED good- but they were super stuck to the "ungreased cookie sheet" and they absolutely fell apart when I scraped them off and the coconut that was "rolled around" the cookie was brown and the center of the cookie was goo. Guess the search continues for a good date cookie.
