A moist date and almond cookie for Ramadan

Start to finish: 20 minutes

Makes 12 to 15 cookies

1 banana

1/2 cup baking dates (or very moist dried dates, pits removed)

7-ounce package sweetened coconut flakes

1 teaspoon almond extract

12 to 15 whole American or Marcona almonds

Heat the oven to 375 F. Coat a baking sheet with cooking spray or line it with parchment paper.

In a medium bowl, use a fork to mash together the banana and dates. Add the coconut flakes and almond extract, then mix well. Divide the dough into 12 to 15 pieces and roll each piece into a ball.

Arrange the balls on the prepared baking sheet, then press 1 almond into the top of each cookie. Bake for 10 to 15 minutes, or until golden brown on the bottom, but still soft. Cool before serving.