Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup butter, softened
- 1 egg
- 2 tsp vanilla extract
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup unsweetened coconut, flaked
- 1 cup unsugared dates, chopped
- 4 tsp orange peel, fresh grated
- 1 cup pecans, finely ground
- =
Directions
Cream the butter, egg and vanilla together in a large mixing bowl. In a small bowl, combine the whole wheat flour, baking powder and salt. Add the flour mixture a little at a time, to the creamed mixture, beating after each addition. In a medium bowl, combine the coconut, dates, orange peel, and ½ cup of the pecans. Stir into the cookie mixture. Divide the dough in half and form into two logs, approximately 1.½ inches in diameter. Place the remaining ½ cup of pecans on a piece of waxed paper. Roll the logs in the nuts. Wrap each log in waxed paper and chill for 1 hour. To bake, slice the logs into 1/8 inch rounds and place them on an ungreased cookie sheet. Bake at 350 °F for 10 to 12 minutes, until lightly browned. Makes 5 dozen.