1 tablespoon extra-virgin olive oil
1 teaspoon vanilla
1 cup pitted, chopped Medjool dates, (about 10)
1 cup chopped walnuts
¾ cup all-purpose ﬂour
½ teaspoon salt
1 cup sweetened shredded coconut
- Preheat the oven to 350°F. Lightly grease a large baking sheet.
- In a large bowl, beat the eggs well and add the oil and vanilla. Fold in the dates and walnuts. Sift the ﬂour and salt together and gradually add to the date and egg mixture, mixing well.
- Form the mixture into small balls (about 1 tablespoon each) and roll in coconut. Arrange on a baking sheet and bake for 12 to 15 minutes, until the coconut is just beginning to turn golden. Transfer to a wire rack to cool completely.
Courtesy of Bard Valley Natural Delights Medjool Dates