The coconut date cookie recipe that I’m sharing now is for those who love coconut and fancy cookies that are not sickly sweet. Although these cookies look firm, they are quite crunchy and crumbly at the same time.
The thing I love most about the cookies is their nutty flavour from the coconut and the coconut-ey smell. It reminds me of a sunny beach somewhere in a tropical country like Indonesia 😉.
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When I made up the recipe, it was because I had these coconut flour lying in my kitchen cupboard. It was the leftover from when I tried to do a keto diet a few months back. So I thought I must do something before its expiry date.
On a trackside, I hate wasting, and I try my best not to do so. But sometimes you forget what you store in your kitchen cupboard and pantry, don’t you?
Therefore, in the last few years, I started this habit of checking my pantry every a few months. And I try to do this before I do my grocery shopping. Hence, I created this coconut date cookies recipe when I found the coconut flour. And I was so happy with the result. I even get a positive comment from one of the nieces saying “they’re delicious”. To me, it means that I should share the recipe. I hope you can get this idea too.
Coconut date cookies recipe
The cookies will keep very well that they’re perfect for gifts and presents. So if you need an idea of your next presents for your family and friends, this Coconut and Dates cookies can be a perfect choice for gifts along with my Snow White Butter Cookies.
Because of its simple method, you can try this recipe and make the cookies in less than an hour. Literally.
The trick is, you put your oven on before you start making your cookie dough. Then you get your baking trays lined with the greaseproof paper or baking paper.
And then you measure all the ingredients and put them in a mixing bowl. Mix them and shape the dough into small balls. Then flatten them with your hand palm. Lastly, bake the cookies for about 16 -18 minutes. That’s it.
Oh, another thing I should mention is that because I made the cookies in large size 😆, around 3 inches in diameter (before baking). The recipe yielded 24 cookies for 2 baking trays. What I did was, I put both baking trays in the oven together. But after 10 minutes, I rotate the baking tray at the top rack with the one at the bottom oven rack and bake for another 10 minutes. So in total, I was only cooking for about 20 minutes or so.
If you make it reading up to this point, I thank you. I hope you’re now thinking to try this recipe. Please do, and share what you think about it after you made the cookies. You can leave your views in the comments below.
Feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that might interest you.
- Indonesian Snow White butter cookies – Kue Putri Salju.
- A less naughty apple and raspberry crumble.
- The easy sponge cake that even your five-year-old can make.
- Dairy-free chocolate brownies traybake.
- Vanilla velvet cake: in Frozen themed colours.
- Agar-agar milk pudding with condensed milk and raspberry.
- Chocolate mousse with two-ingredient and without eggs.
Thank you and all the best.