Coconut-Date Bars

To test for softness, squeeze a date between your fingers. If it mashes easily, proceed with the recipe as directed. If it's more fibrous or dry, pulse dates in a food processor until a thick paste forms. Using a piece of parchment paper is helpful when pressing dates into pan.

  • Servings: 8
Coconut-Date Bars

Source: Martha Stewart Living, September 2005


  • 3 tablespoons unsweetened shredded coconut
  • 1 pound very soft dates, pitted
  • 1/4 cup walnuts, toasted and finely chopped


  1. Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish. Firmly press dates into coconut, covering bottom of dish. Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates. Cut into 2-inch squares.

Cook's Notes

Bars can be stored in an airtight container 2 to 3 days.


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