This recipe has become one of my favorite Christmas cookie recipes. It’s easy, there is no baking, the cookie can be made gluten free and it looks festive!
Festive Gluten Free Coconut Cookies
The surprising ingredients are deliciously combined and rolled into this cookie – aren’t dates and nuts healthy?! The original recipe called for margarine, but I used butter, with no difference in the consistency of the cookie. The recipe also called for Rice Krispies, but I used the Gluten Free Rice Krispies, which worked out fine and did not compromise the flavor.
I often use the packaged chopped dates, rather than chopping them my self. This cookie also freezes well. Just make sure they are not crowding each other or stacked.
Skillet Coconut Cookies
- 1/2 cup butter (1 stick)
- 2 beaten eggs
- 3/4 cup sugar
- Pinch of salt
- 1 cup chopped dates
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 2 cups Gluten Free Rice Krispies
- 3 cups (7 ounce bag was perfect) sweetened shredded coconut
Melt the butter in a skillet over medium heat. In a bowl, beat the eggs and then combine the sugar. Add to the melted butter in the skillet.
Add the salt and chopped dates, cook until thickened, 10 – 15 minutes. Using a wooden spoon, stir the mixture as it cooks and mash the dates to break them down.
When thickened, remove from the heat, stir in the nuts, vanilla, and Rice Krispies. Return to the heat and cook for just a few more minutes to help combine the ingredients.
Remove from the heat.
Gluten Free Cookies Ready to Roll
Using a teaspoon, form into walnut size balls and roll in shredded coconut. Makes 3 dozen.
I hope you enjoy these cookies as much as I do – a fun addition to any cookie assortment.
~ Susie