"Pretty, flourless cookies."


servings 281 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Grind nuts and dates. Mix 1 1/2 cup coconut and remaining ingredients.
  2. Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 10 to 15 minutes, at 350 degrees F (175 degrees C) .


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 22 Ratings


A great Christmas favorite. Only difference is that all the coconut is added to the mixture and the balls are rolled in extra ground walnuts.

These make a pretty presentation on a cookie tray. But most of all they are absolutely wonderful with a steaming hot cup of coffee! Thanks for sharing Suzanne.

Added an extra egg to make them stick together...fabulous cookies!

These cookies are chewy, sweet, and scrum-didillyumptious! Will be great for my brother who is allergic to gluten...if there's any left! Thanks for the great recipe.

Simply Great. Cross between a cookie and candy due to the soft interior. Needed a gluten free dessert for Christmas exchange w/neighbor. Did not encounter any problems noted by previous reviewer...

I love these!! So easy to make! I didn't have enough walnuts and substituted one cup with pecans. Crisp on the outside and soft on the inside. These are great!!

Crispy outside, chewy inside. I added one egg, as another reviewer suggested, and I preferred the texture when using finely shredded coconut. You will need to increase your bake time by a coup...

So good! So easy!

these cookies are healthy alternative with no butter or flour. we didn't have enough walnut so we used hazelnut as well. The dough was easy to work with and we had no trouble rolling them into b...