Beehives
Yield
2 1/2 dozenPrep
15 minCook
12 minReady
30 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
honey
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
coconut
shredded |
*
|
| 1 | cup |
walnuts
coarsely chopped |
|
| 1 | cup |
dates
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
honey
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
coconut
shredded |
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 237 | ml |
dates
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
In mixing bowl, combine honey, egg and vanilla.
Beat until well blended.
Stir in coconut and nuts.
Coat dates with 2 tablespoons flour.
Add to mixture.
Drop by tablespoonfuls onto a greased cookie sheet.
Bake at 325℉ (160℃) 12 minutes or until done.
