These date and coconut cookies are naturally sweet from soft dates, have a chewy texture with a bit of coconut crunch, and are finished with a drizzle of melted chocolate for that little extra something. The best part? They’re no-bake and use only a handful of ingredients.
Why You’ll Love This Recipe
- No oven required – just mix, shape, and chill
- Naturally sweetened with fibre-rich dates
- Uses 5 simple ingredients (plus optional sea salt)
- Freezer-friendly so you can make a batch ahead
- Perfect balance of chewy, chocolatey, and nutty coconut flavour
Ingredients
Makes about 10 small cookies
- 1 ½ cups pitted dates (about 40 small dates – I used pre-pitted)
- ½ cup unsweetened shredded coconut flakes (can use sweetened if preferred)
- ⅓ cup semi-sweet chocolate chips, melted
- 1 teaspoon coconut oil (for melting chocolate)
- 1 cup boiled water (for soaking dates)
- Flaky sea salt for topping (optional)
Directions
1. Soften the dates - Place the dates in a bowl and cover with hot water. Let soak for 5 minutes, then drain well.
2. Mash - Using a fork, mash the dates into a smooth paste.
3. Mix in coconut - Stir the shredded coconut into the mashed dates until fully combined.
4. Shape - Roll about 1½ tablespoons of the mixture into balls, then flatten slightly to form cookie shapes.
5. Melt and drizzle chocolate - Melt the chocolate chips with coconut oil in the microwave in 20–30 second intervals, stirring in between until smooth. Drizzle over the cookies.
6. Chill - Place cookies on a parchment-lined baking sheet and freeze for 30 minutes to set.
7. Enjoy or store - Eat right away or store in the freezer for up to 3 months. I like to pull one out of the freezer let sit for 5 minutes and enjoy!
Storage Tips
- Fridge: Store in an airtight container for up to 1 week
- Freezer: Keep for up to 3 months; thaw for a few minutes before eating
Frequently Asked Questions: Date and Coconut Cookies
Can I make these nut-free?
Yes – this recipe is naturally nut-free!
You can melt the chocolate without it, but the drizzle will be slightly thicker.
Can I use a food processor?
Yes – you can pulse the soaked dates and coconut together if you prefer a smoother texture.
More Sweet Treats
Recipe
Date and Coconut Cookies
Ingredients
Equipment
Method
- Place the dates in a bowl and cover with hot water. Let soak for 5 minutes, then drain well.
- Using a fork, mash the dates into a smooth paste.
- Stir the shredded coconut into the mashed dates until fully combined.
- Roll about 1½ tablespoons of the mixture into balls, then flatten slightly to form cookie shapes.
- Melt the chocolate chips with coconut oil in the microwave in 20–30 second intervals, stirring in between until smooth. Drizzle over the cookies.
- Place cookies on a parchment-lined baking sheet and freeze for 30 minutes to set.
- Eat right away or store in the fridge for up to 1 week.
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