Publisher Photo
Publisher Photo
This recipe from my sister originally made a pie. But I decided to turn it into a cookie with mouthwatering results. They're so easy to make and very tasty.—Jessie Bethune, Trion, Georgia
Recommended: 13 Fun Rainbow Treats
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1 cup sugar
  • 1/4 cup finely crushed saltines (about 15 crackers)
  • 1/2 teaspoon baking powder
  • 1-1/3 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 3 egg whites

Directions

In a large bowl, combine sugar, cracker crumbs and baking powder. Stir in the coconut, pecans, dates and vanilla. In a small bowl, beat egg whites until stiff peaks form; fold into coconut mixture.
Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3-1/2 dozen.
Originally published as Date Macaroons in Best of Country Cookies 1999, p23

Nutritional Facts

2 each: 113 calories, 5g fat (2g saturated fat), 0 cholesterol, 42mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein.

  • 1 cup sugar
  • 1/4 cup finely crushed saltines (about 15 crackers)
  • 1/2 teaspoon baking powder
  • 1-1/3 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 3 egg whites
  1. In a large bowl, combine sugar, cracker crumbs and baking powder. Stir in the coconut, pecans, dates and vanilla. In a small bowl, beat egg whites until stiff peaks form; fold into coconut mixture.
  2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3-1/2 dozen.
Originally published as Date Macaroons in Best of Country Cookies 1999, p23

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MY REVIEW
Bonnie PPPP User ID: 5741178 81981
Reviewed Jan. 5, 2011

"This is a delicious cookie -- slightly crisp on the outside and slightly chewy too. My co-workers LOVED it!! I extended the baking time by about 4 minutes. Next time I plan to substitute some Splenda for part of the cup of sugar. But it is Delicious!"

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