I can kind of see why The China Study: Quick & Easy Cookbook called these “German chocolate” cookies, because they’re sort of reminiscent of the flavor, but really these mostly just taste like Medjool dates that have been pulverized with chocolatey-coconut. The dates are a majority of the consistency of the cookie, which makes them very sweet and sort of gooey. They are best right out of the fridge when they are most solid.
Servings: About a dozen cookies, depending on the size you make them
- ½ cup pecans
- ¾ cup unsweetened shredded or flaked coconut
- 1 cup Medjool dates, pitted
- 1 tbs. unsweetened cocoa powder
Toast the pecans and coconut in the oven at 350°F for 5 minutes.
After toasting, add everything to a food processor.
Process at a low speed, moving to medium as it all breaks down and mashes together. Keep processing until you get a clumped ball of dough.
Using a tablespoon or spoon or your hands, whatever, roll the dough into balls of whatever size you want. I used a tablespoon to form the cookies in the picture below.
Refrigerate for about an hour for them to set.