Coconut Date Cookies
Happy Valentine’s Day! I have a sweet treat for you today Coconut Date Cookies are really terrific. These oatmeal cookies have pecans, coconut and dates. They’re a sweet, crunchy wonderful snack any time of the day or night. These particular cookies are not particularly difficult to make either. If you have a sweet tooth, you’ll love ’em.
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In early January, I needed to restock my freezer so John would have cookies and brownies to give away as gifts. I wanted to use up any leftover stuff from Christmas baking. We had an excess of dates after John made his Coconut Date Balls for Christmas. I saw the dates and started combing through my recipes to see what I could make. I found this recipe that I had never made before. These cookies turned out extraordinarily delicious.
Here are a couple of recommendations for making this recipe. I used a one-quarter cup scoop to measure the dough for the cookies. I wanted them to be uniform in size. But I knew they would not roll well as the dough was a little sticky. I packed the dough into the scoop pressing the dough securely. I did that before plopping the scoops onto the cookie sheet. That way the ingredients adhered together better.
The secret to making these cookies is not to overbake them. If you overbake the cookies, they become too crispy. I baked them until they looked just about done in my oven. Then I let them finish baking in the pan. Also, if you have an overly hot oven, the cookies will not spread as well as they should. Thankfully, I have a slow oven which is perfect for cookie baking. The cookies raise slowly, but they do raise and spread out properly! My cookies always take longer to bake then what is recommended on any recipe. I always bake cookies to doneness, not strictly by time.
Coconut Date Cookies are such delicious cookies. Give these a try the next time you want a delicious Oatmeal Cookie with a twist. Even if you’re unsure about using dates, you’ll find they are fantastic in cookies. I bet you’ll keep coming back for more, too. 🙂
Coconut Date Cookies are so delicious.
These cookies are great for tailgating parties.
If you’re looking for a scrumptious dessert for a potluck, Coconut Date Cookies are it!
Here’s what I did.
I used these ingredients.
Soften butter. Place in a mixing bowl with sugar, brown sugar, eggs, vanilla, baking soda, baking powder and salt.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coconut, oatmeal, pecans and dates.
Stir ingredients with a heavy spoon until everything is thoroughly combined.
Spray cookie sheets with cooking spray. Scoop one-quarter cupfuls of dough. Press ingredients into the scoop tightly with your fingers.
Plop scoopfuls of dough onto prepared cookie sheets. If the dough falls apart, put the ingredients back into the scoop and press harder so ingredients adhere together.
Bake at 350 degrees for 17-22 minutes. The cookies should be just about done. Remove from oven before the cookies overbake and get too crispy.
Coconut Date Cookies are delightful Oatmeal Cookies with dates, coconut and pecans.
These are wonderful for potlucks, soccer games or backyard barbecues.
Coconut Date Cookies are chewy and delicious. They’re also perfect for holiday baking.
Here’s the recipe.
COCONUT DATE COOKIES
(Recipe adapted from Cooks Recipes)
Coconut Date Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sharp knife to chop dates if not previously chopped
- 1 nut chopper if nuts are no previously chopped
- measuring cups
- measuring spoons
- 1 spatula
- 1 1/4 cup cookie scoop
Ingredients
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups quick-cooking oats (I used old-fashioned oatmeal)
- 1 cup sweetened flaked coconut
- 1 cup pecans chopped, or walnuts
- 8 oz. bag dates chopped
Instructions
- Preheat oven to 350°F.
- Grease two large cookie sheets.
- Set aside.
- In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda and salt.
- Blend well with an electric mixer until smooth.
- Stir in flour, coconut, dates, oatmeal and pecans until thoroughly mixed; this may take 4-5 minutes.
- Press cookie dough into a ¼ cup scoop using a scant measure.
- Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
- Space cookies 2 to 3 inches apart on greased baking sheets.
- Bake for 17 to 22 minutes or until lightly browned and just set.
- Rotate cookie sheets on oven racks half way through baking time.
- Transfer to wire racks to cool completely.
Notes
Recipe adapted from Cooks Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
Yes, I wanted to eat a stack of these delectable goodies.
Coconut Date Cookies will have you drooling after the first bite.
Have a bite. 🙂
You may also enjoy these delicious recipes!
Double Date Delight Oatmeal Cookies
Coconut Date Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sharp knife to chop dates if not previously chopped
- 1 nut chopper if nuts are no previously chopped
- measuring cups
- measuring spoons
- 1 spatula
- 1 1/4 cup cookie scoop
Ingredients
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups quick-cooking oats (I used old-fashioned oatmeal)
- 1 cup sweetened flaked coconut
- 1 cup pecans chopped, or walnuts
- 8 oz. bag dates chopped
Instructions
- Preheat oven to 350°F.
- Grease two large cookie sheets.
- Set aside.
- In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda and salt.
- Blend well with an electric mixer until smooth.
- Stir in flour, coconut, dates, oatmeal and pecans until thoroughly mixed; this may take 4-5 minutes.
- Press cookie dough into a ¼ cup scoop using a scant measure.
- Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
- Space cookies 2 to 3 inches apart on greased baking sheets.
- Bake for 17 to 22 minutes or until lightly browned and just set.
- Rotate cookie sheets on oven racks half way through baking time.
- Transfer to wire racks to cool completely.
23 Comments
Mary
October 2, 2023 at 12:14 pm
These cookies are fabulous! I have never left a comment on any recipe that I have tried, but this recipe deserves some praise. My husband loves these cookies. I wanted to find something new for fall and the holidays, and this recipe was perfect. I followed the directions exactly as written…no problems!
Teresa Ambra
October 4, 2023 at 8:35 pm
Hi, Mary. Thank you so much for taking the time to leave me a comment! You made my day. I love this recipe too, and found it was very versatile swapping out other dried fruits for the dates and even different kinds of chips (chocolate, butterscotch, peanut butter, etc.). But it’s extra good with dates. 🙂
Rita Gayle
September 9, 2023 at 3:08 pm
Really good cookie. My cookies spread out more than I like. I will add more flour next time.
Teresa Ambra
September 10, 2023 at 9:04 pm
Glad you enjoyed the cookie, Rita. They’re good any time of the year, but also nice around the holidays.
Jj
September 6, 2023 at 12:13 am
Do I have to use nuts or can I leave them out?
Teresa Ambra
September 6, 2023 at 10:25 pm
They are better with nuts if you can tolerate them. Even almonds or macadamia nuts would be a good substitute if you don’t like pecans.
Jj
August 10, 2023 at 9:19 am
How much is the 8oz bag in cups? We get them in packages here …is it 8oz chopped or pre chopped?
Teresa Ambra
August 13, 2023 at 9:37 pm
I believe it is 8-ounces already chopped. It’s usually close to a cup. A little more or less won’t greatly effect the recipe.
Paula
April 23, 2023 at 12:51 pm
Excellent. Delicious. Definitely one of my return to recipes.
Teresa Ambra
April 23, 2023 at 6:01 pm
Thanks so much, Paula. Glad you enjoyed the recipe.
Nikki McKenzie
May 31, 2022 at 12:53 pm
Can you freeze the dough?
Teresa
June 2, 2022 at 6:58 am
Hi, Nikki, while I haven’t done that before, I’m sure you can.
Soma
May 16, 2021 at 10:14 am
These cookies are amazing. This is the second time I am making them and this time I substituted with Splenda and Splenda brown sugar because of some diet conscious people in my family. They came out just as good. Thanks for the recipe.
Teresa
May 17, 2021 at 6:55 am
Hi Soma. So glad you and your guests liked this dessert. It’s good to know that Splenda worked just as well for this recipe. Thanks for the tip.
Jaque thompson
September 7, 2020 at 2:10 am
Can I use walnuts instead of pecans or will they be too bitter?
Teresa
September 7, 2020 at 5:10 am
Hi, Jaque, I’m sure walnuts would be fine. Enjoy the recipe.
Anonymous
December 24, 2019 at 10:08 am
Temp was to long first batch burned 17 to 20 minutes is way to long doing ten minutes tops
Teresa
December 26, 2019 at 7:14 am
Hi there. I rotate my pans every six minutes while baking so that they never burn. It also depends on the oven. It sounds like you have a really hot oven so you should readjust the time on anything you cook.
Jan Jones
March 23, 2019 at 3:54 am
I made these a couple of weeks ago, and my husband declared they were his favorite cookie. Yesterday my friend asked me for the recipe, and I couldn’t find it anywhere. I panicked thinking I had lost it! I was so glad that I finally discovered it in a search. I’m going right now to pin it on Pinterest so I don’t lose it again. It is amazing.
Teresa
March 23, 2019 at 3:39 pm
So glad you and your husband loved these cookies so much, Jan. They really are delicious and not overly difficult to make either. Enjoy.
Tuula
October 11, 2020 at 12:30 am
Good with a few adjustments. I used just 1/2 c white sugar and 1/4 brown. They were very sweet this way and would have been overpowering with the full 2 cups called for. Reduced oats to 1 1/2 cups and used 1/2 whole wheat pastry flour, 1/2 regular unbleached. Used fresh chopped dates instead of date pieces. Added a 1/2 tsp each of cinnamon and cardamom.
Teresa
October 11, 2020 at 10:23 am
Thanks, Tuula for your suggestions.
Evie
March 16, 2023 at 1:16 am
Tuula, thank you for posting your “adjustments” to the oatmeal date cookie recipe!
i wanted to make them but almost said “no” because of the 2 cups of sugar in the recipe. Great to see that they turned out well with significantly less sugar!
and love the spice idea 🙂 cinnamon also may reduce blood sugar spikes from sweet treats
in fact, i’ll repay you with my candied apple oatmeal recipe:
Dice an apple, add it to 2 servings’ worth of steel cut oats (or slow-cooking rolled oats, or both) in the amount of water your oats require + 1 – 2 Tablespoons more water, in a saucepan. Bring to a gentle boil. Cook according to oats’ directions. The last 5 minutes, stir in chopped dates, roughly-broken walnut (or pecan) pieces, raisins (optional), 1 tsp of cinnamon, and 1 tsp of finely diced candied ginger. Add small amounts of water as needed while cooking, and stir frequently after adding nuts etc.