Moist and Chewy Coconut Date Cookies

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Moist and Chewy Coconut Date Cookies are crispy on the outside and soft on the inside. The winning combination of dates, pecans and coconut is outstanding, and the addition of healthy Hodgson Mill Untoasted Wheat Germ gives these cookies a subtle nutty flavor that adds the perfect touch.


  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 1/2 tsps. vanilla extract
  • 1 cup Hodgson Mill Untoasted Wheat Germ
  • 1 cup Hodgson Mill All Purpose White Flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 cups dates, chopped and pitted
  • 1 cup pecans, chopped


In a large bowl, cream together the butter, granulated sugar and brown sugar until light and fluffy – about 2 minutes.  Beat in the eggs one at a time and then mix in the vanilla.  In a medium-sized bowl, whisk together the oats, wheat germ, flour, baking powder, baking soda and salt.  Mix the dry ingredients into the butter/sugar mixture until just combined.  Stir in the coconut, dates and pecans.  Drop rounded tablespoon portions of dough about two inches apart onto a lined baking sheet.  Bake in a 325°F oven for 8-10 minutes or until the edges of the cookies are golden brown and the tops are lightly browned.  Allow the cookies to cool on the baking sheet for a couple of minutes and then remove to a wire rack to cool completely.  Store cooled cookies in an airtight container for up to 5 days.

Adapted from

Makes approximately 34 cookies Print this Recipe

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