coconut-date icebox cookies

Authorali
DifficultyBeginner

Description:
Here is an easy coconut-date cookies recipe. They are so tasty and the combination of coconut and date makes them great. We used Rabbi dates in this recipe. They have a high nutritional value. This easy recipe changes up the usual sugar cookie by adding cinnamon, sweet dates, and tropical coconut. The dough logs can be frozen for up to a month. Just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw the refrigerator overnight before slicing and baking.
Coconut-date cookies
This easy recipe changes up the usual sugar cookie by adding cinnamon, sweet dates, and tropical coconut. The dough logs can be frozen for up to a month. Just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw the refrigerator overnight before slicing and baking.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 2 cups all-purpose flour
 1 tsp baking powder
 1 ½ tsp ground cinnamon
 ¼ tsp fine salt
 8 tbsp unsalted butter, at room temperature
 ½ cup packed light brown sugar
 ½ cup granulated sugar
 One large egg, at room temperature
 ½ tsp vanilla extract
 1 ⅓ cups pitted Rabbi dates, finely chopped
 ½ cup sweetened flaked coconut
1

Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl to break up any lumps. Set aside.

2

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.

3

Return the mixer to medium speed, add the egg and vanilla, and beat until just incorporated. Stop the mixer and scrape down the sides of the bowl and paddle with the rubber spatula.

4

Turn the mixer to low and slowly add the reserved flour mixture. Mix until just incorporated. Add the dates and coconut and mix until just incorporated.

5

Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.

6

When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.

7

Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place on 2 baking sheets about 1/2 inch apart (about 20 cookies will fit on each sheet). Place any remaining dough back in the refrigerator.

8

Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.

9

Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Repeat with the remaining dough (you can use the same baking sheets but cool them completely first).

Ingredients

 2 cups all-purpose flour
 1 tsp baking powder
 1 ½ tsp ground cinnamon
 ¼ tsp fine salt
 8 tbsp unsalted butter, at room temperature
 ½ cup packed light brown sugar
 ½ cup granulated sugar
 One large egg, at room temperature
 ½ tsp vanilla extract
 1 ⅓ cups pitted Rabbi dates, finely chopped
 ½ cup sweetened flaked coconut

Directions

1

Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl to break up any lumps. Set aside.

2

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.

3

Return the mixer to medium speed, add the egg and vanilla, and beat until just incorporated. Stop the mixer and scrape down the sides of the bowl and paddle with the rubber spatula.

4

Turn the mixer to low and slowly add the reserved flour mixture. Mix until just incorporated. Add the dates and coconut and mix until just incorporated.

5

Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.

6

When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds.

7

Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place on 2 baking sheets about 1/2 inch apart (about 20 cookies will fit on each sheet). Place any remaining dough back in the refrigerator.

8

Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.

9

Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Repeat with the remaining dough (you can use the same baking sheets but cool them completely first).

coconut-date icebox cookies

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