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Coconut Date Cookies | Can't Stay Out of the Kitchen | these amazing #oatmeal #cookies are filled with #pecans, #dates & #coconut. They're a wonderful snack for any occasion, including potlucks, #tailgating or backyard BBQs. #dessert #OatmealCookie #CoconutCookie #DateCookie #holiday #holidaybaking

Coconut Date Cookies

Teresa Ambra
Coconut Date Cookies are an absolute delight! These oatmeal cookies are filled with pecans, coconut and dates for an explosion of flavor. These cookies are rich, chewy and so delicious. They're wonderful for tailgating parties, potlucks, soccer games or backyard barbecues. Every bite will have you coming back for more!
4.23 from 9 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 34
Calories 186 kcal

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

NOTE: The secret to making these cookies is to not over-bake them. If you over-bake they become too crispy. If you bake them just until the liquid texture on top of the cookie is baked, the cookies will be chewy and delicious.
 
Recipe adapted from Cooks Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 186kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 132mgPotassium: 96mgFiber: 1gSugar: 18gVitamin A: 245IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Keyword coconut, cookie, dates, dessert, oatmeal, pecans
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