These easy coconut, date and banana macaroons are perfect during Ramadan, the monthlong celebration during which Muslims fast during the day. The fasting traditionally is broken by eating a date at sunset.
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These easy coconut, date and banana macaroons are perfect during Ramadan, the monthlong celebration during which Muslims fast during the day. The fasting traditionally is broken by eating a date at sunset.
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.
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