|200 g||rolled oats|
|125 g||confectioner’s sugar|
|55 g||sweetened shredded coconut|
|70 g||pitted dates|
|200 g||unsalted butter (soft)|
|150 g||raw sugar|
|2 tsp||vanilla extract|
|1¼ tsp||ground cinnamon|
|¼ tsp||nutmeg (ground)|
|1 tsp||baking soda|
|60 ml||whole milk|
Preheat oven to 180°C/350°F. Spread coconut flakes on a baking sheet and toast for approx. 7 min. or until just golden brown. Remove and set aside to cool. Increase oven temperature to 190°C/375°F. Chop dates into small pieces and set aside.
Cream butter, cane sugar, and sugar in a stand mixer with the paddle attachment. Beat for approx. 3 min. or until light and fluffy. Add eggs, one by one, and then add the vanilla extract.
In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, rolled oats, chopped dates, and toasted coconut. Add mixture to the stand mixer and beat until just combined.
Line a baking sheet with parchment paper and use an ice cream scoop to add mounds of cookie batter to the sheet, keeping plenty of room between each. Bake at 190°C/375°F for approx. 10 min. Let cool completely. Meanwhile, to make the icing, whisk confectioner’s sugar and milk with a little salt until smooth. Hold the cookie with all five fingers and carefully dip the top into the icing. Flip right side up and let dry for approx. 30 min. Enjoy!