These traditional cookies can, and should be eaten anytime day or night. Our family used to wait until the holidays to indulge, but we quickly wised up to the fact that they are not meant to be enjoyed just once a year.
2 cups walnuts
1 cup date (I prefer the dates from the health food section)
~Grind well~ (I use a Cuisinart)
1 1/2 cups shredded coconut
1 cup brown sugar
~mix well~ (again, I mix all in the Cuisinart)
Roll about a Tbs amount or more into a 2 1/2 to 3 inch long log shape and roll in more shredded coconut to cover completely. Lightly grease a cookie sheet and bake at 350F for 20 minutes or until they start to get just slightly golden. Move them to a cooling rack, but remember they’re good to eat while still a little warm. : )
Store in an airtight container and keep them in cool place. These cookies get softer and chewier as they sit, last for several weeks and most think they get better with each passing week.