I can kind of see why The China Study: Quick & Easy Cookbook called these “German chocolate” cookies, because they’re sort of reminiscent of the flavor, but really these mostly just taste like Medjool dates that have been pulverized with chocolatey-coconut. The dates are a majority of the consistency of the cookie, which makes them very sweet and sort of gooey. They are best right out of the fridge when they are most solid.

Ingredients:

Servings: About a dozen cookies, depending on the size you make them

• ½ cup pecans
• ¾ cup unsweetened shredded or flaked coconut
• 1 cup Medjool dates, pitted
• 1 tbs. unsweetened cocoa powder

Directions:

Toast the pecans and coconut in the oven at 350°F for 5 minutes.

After toasting, add everything to a food processor. 

Process at a low speed, moving to medium as it all breaks down and mashes together. Keep processing until you get a clumped ball of dough. 

Using a tablespoon or spoon or your hands, whatever, roll the dough into balls of whatever size you want. I used a tablespoon to form the cookies in the picture below.

Refrigerate for about an hour for them to set.