3/4 cups shredded sweetened coconut flakes
1 cup unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 tablespoons honey (can replace with maple syrup)
2 large eggs, at room temperature
1 tablespoon vanilla extract (or almond extract)
1 1/2 cups all-purpose flour
1 tsp fine sea salt
1 tsp baking powder
1+3 tsp ground cinnamon
3 cups rolled oats (not instant!)
1/2 cup dates, pitted and chopped
5 tbsp granulated sugar
150g of dark chocolate
Heat the oven to 170C. Put coconut flakes on a parchment paper sheet-ed tray, and place in the oven. Roast till flakes get golden-ish shade, and kitchen fills with a lovely smell. Take a tray out and let coconut flakes to cool down.
Preheat the oven to 190C.
In the mixer bowl cream the butter until light. Beat in brown sugar and honey until smooth and fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla or almond extract.
In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon of cinnamon. Beat flour mixture into butter mixture until well combined. Add oats, dates and toasted coconut and mix well.
Line three trays with baking parchment. In a small bowl mix granulated sugar with 3 teaspoons of cinnamon. Roll teaspoonful of dough in a ball, roll it in a sugar mixture and place on a tray. Place balls on a tray 5-7 cm apart. Bake for 15 min, or until cookies are golden-brown. When ready, take out from the oven, let them cool completely.
Melt dark chocolate on a water bath (or, if confident, in a microwave oven). Dip cookies’ bottom in chocolate, one by one. Leave until chocolate hardens. Enjoy!
(Adapted from Melissa Clark's recipe for NYT Cooking)
