2 1/4 c all-purpose flour
1/2 ts baking soda
1/4 ts salt
3/4 c light brown sugar
1/2 c white sugar
3/4 c salted butter
2 lg eggs
2 ts pure vanilla extract
1/2 c sweetened shredded coconut
1 c chopped raw almonds, —
: unsalted
1 c chopped dates
1/4 c sweetened shredded coconut
: for topping
Preheat oven to 300 degrees. In medium bowl mix together flour, soda
and salt with a wire whisk and set aside. In a medium bowl, combine
brown sugar and white sugar with electric mixer at medium speed. Add
and mix butter until it forms a grainy paste. Add eggs and vanilla
and beat until smooth. Add flour mixture, coconut, almonds and dates.
Blend on low speed until just combined. Do not overmix. Drop by
rounded tablespoons onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake 25 minutes or until
bottoms turn golden brown. With a spatula, transfer to cool, flat
surface.
Yields
4 Servings