Ingredients
1 cup butter, softened3 large eggs, room temperature1 cup maple syrup3-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 cup chopped dates1 cup chopped pecans3/4 cup sweetened shredded coconutFROSTING:1/4 cup butter, softened1 cup confectioners’ sugar2 tablespoons heavy whipping cream1 tablespoon maple syrup1 teaspoon vanilla extract1/4 teaspoon maple flavoring
Preparation
In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies.
