Warning: These biscuits are extremely moreish.
A little bit chewy and a little bit crunchy, these buttery cookies are jam-packed with coconut and chunks of date – a touch of exoticism to celebrate the sunshine.
Perfect for breakfast if you’re very naughty like us, or lunchboxes, teatime and picnics. And the recipe is so easy to follow, why not get the kids involved too (if you don’t have any, just borrow some!)?
Chewy coconut & date cookies
Makes about 20 large cookies
– 150g self-raising flour, sifted
– 100g pitted dates, roughly chopped
– 200g caster sugar
– 120g butter, melted
– 80g dessicated coconut
– 1/2 teaspoon vanilla essence
– 1 large egg (free-range please), beaten
Preheat your oven to 180°C and lightly grease a large baking tray.
Mix all the ingredients together in a bowl, roll into balls (3-4 cms in diameter for large cookies) with your hands and place on the baking tray, flattening a little. Tip: As these cook, they will spread flat so they need to be spaced about 5 cm apart.
Bake for about 15 minutes until just beginning to turn golden. Carefully (they will still be soft) move onto a wire rack to cool.
Will keep for over a week in an airtight container.
Sources: Recipe and photos by pip & little blue.