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1 1/3 cups Shredded coconut
1/2 cup Palm sugar
1/2 cup Walnuts, finely chopped
1/2 cup Dates, finely chopped and lightly packed (about 5 large medjools)
1/4 tsp Salt
1 tsp Vanilla extract
Preheat your oven to 350°F.
Mix the shredded coconut, palm sugar, walnuts, dates and salt in a large bowl. In a separate small bowl, beat the egg with the vanilla well. Add the wet mixture to the coconut mixture and stir until all the ingredients are evenly distributed and moist, then allow it to stand for five minutes.
We liked these cookies shaped and baked two slightly different ways:
Bake for about 15 minutes, checking regularly after the 10-minute mark, until they are just starting to brown all over.
Once removed from the oven, take them off the baking sheet and put them on a cooling rack right away. Allow them to fully cool at room temperature.
Makes about 20 macaroons.
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Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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