When I splurge on dessert or make something decadent for company, I want it to be the best possible quality. This recipe uses dates, coconut, cinnamon and almonds for an unforgettable treat!
Yield: 8 sandwiches
Time: 1 hour plus 30 minutes or more freezing time
Ingredients For the Cookies:
1 cup minus 2 Tbsp. (14 Tbsp.) all-purpose flour, plus additional for forming cookies
6 Tbsp. confectioner’s sugar
3 Tbsp. cornstarch
¼ cup ground (skin-on) almonds
½ tsp. cinnamon
⅛ tsp. salt
1 stick unsalted butter, cut into small chunks
½ tsp. almond extract
Preheat oven to 350ºF. Line a baking tray with parchment paper. Place the flour, sugar, cornstarch, almonds, cinnamon and salt in the bowl of a food processor. Pulse to combine. Add the butter and almond extract and process until the dough comes together and forms a ball, about 30 seconds. The dough will be somewhat soft. To form the cookies into even sized pieces, on a floured work surface roll the dough into a ½” diameter “snake” and cut into 16 even pieces. Roll into balls. Using a tumbler, press each ball into a cookie 2 ½” in diameter by ¼” high and place on the baking tray. Bake cookies until just starting to brown on the edges, about 15 minutes. Keep the oven going for the coconut!
Ingredients For the Filling:
1/3 cup Medjool dates
5 Tbsp. unsweetened coconut, divided
1 cup coconut frozen yogurt or non-dairy low-fat frozen coconut dessert
Place the dates in a small bowl and cover with ¼ cup hot water. Let sit to soften, about 15 minutes. Drain (drink the water!) and finely chop.
Place the coconut on a baking tray and cook until starting to brown, about 5 minutes. Allow to cool.
Soften the coconut frozen yogurt enough to make it easy to stir in the other ingredients without it becoming soup. (Use the defrost setting on the microwave if need be.) Stir in the dates and half of the coconut. Place 8 of the cookies on a work surface. Scoop the frozen coconut onto the cookies (about 3 Tbsp. for each), top with another cookie. Press to form a sandwich. Smooth the edges with a spatula or finger. Roll in the remaining coconut and place on a tray in the freezer to get hard, about 30 minutes or longer.