Recipe from

Oxmoor House


2 cups chopped pecans
1 cup pitted dates
1 1/2 cups grated coconut
1 cup firmly packed brown sugar
2 eggs
Additional grated coconut


Combine pecans and dates in the container of an electric blender; process until finely ground.

Combine pecan-date mixture, 1 1/2 cups coconut, sugar, and eggs in a medium mixing bowl; mix well.

Drop by heaping teaspoonfuls into coconut, and roll into 3- x 1/2-inch oblong fingers. Place on lightly greased cookie sheets; bake at 350° for 10 to 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.