Recipe from Oxmoor House

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  • 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


  1. Combine pecans and dates in the container of an electric blender; process until finely ground.
  2. Combine pecan-date mixture, 1 1/2 cups coconut, sugar, and eggs in a medium mixing bowl; mix well.
  3. 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.
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