Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 3 eggs

  3. 1 cup maple syrup

  4. 3-1/4 cups all-purpose flour

  5. 1 teaspoon baking powder

  6. 1 teaspoon baking soda

  7. 1 teaspoon salt

  8. 1 cup chopped dates

  9. 1 cup chopped pecans

  10. 3/4 cup flaked coconut FROSTING:

  11. 1/4 cup butter, softened

  12. 1 cup confectioners' sugar

  13. 2 tablespoons heavy whipping cream

  14. 1 tablespoon maple syrup

  15. 1 teaspoon vanilla extract

  16. 1/4 teaspoon maple flavoring

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies. Yield: about 8 dozen.


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