Ingredients
1/2 cup sesame seeds
1/4 cup unsweetened shredded coconut
10 Medjool dates, pitted (1½ cups)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
Pinch ground cardamom
Pinch ground ginger
Preparation
In a dry skillet, toast sesame seeds over medium heat, stirring often, until light brown. Transfer to a plate and set aside. In the same skillet, toast shredded coconut over medium heat, stirring often, until golden, about 5 to 10 minutes. Transfer to a separate plate and set aside.
In a food processor fitted with a metal blade, add dates, reserved sesame seeds, salt, cinnamon, cardamom, and ginger. Pulse to incorporate, then process until a “dough” forms.
Using your hands, scoop out about 3/4 Tbsp. at a time. On a clean work surface, roll dough into a ball and then into a rectangular log. Roll in toasted coconut. Repeat with remaining dough. Store in an airtight container in the refrigerator for up to 1 month.
