Date Skillet Cookies

Off the heat, crack the eggs into the skillet. Add the sugar and salt and beat with a whisk until combined. Add the chopped dates.

Set the skillet over medium heat and keep everything moving constantly with the whisk or a big heat-resistant spatula as the mixture heats up. After 3 to 6 minutes, the mixture will begin to get foamy. Eventually the dates will soften and begin to fall apart, creating a paste. Steam will rise from the skillet and the whisk will leave a distinct trail in the cooking date mixture. Once it comes to a boil, cook for 1 full minute, still whisking constantly.

Pull the skillet from the heat. Add the butter and vanilla and whisk until the butter is melted and fully incorporated.

Mix in the cereal and portion the cookies:
Add the cereal to the skillet. Switch to a large, sturdy wooden spoon or rubber spatula and mix until the cereal is fully coated in the date mixture.

Using a small cookie scoop or tablespoon, scoop rounded tablespoons of the mixture from the skillet onto the lined baking sheet. They don’t need to be perfect; you’ll shape them later.

Roll the cookies in the coconut:
Put the coconut (and chopped pecans, if using) in a wide, shallow bowl. One at a time, gingerly pick up the balls and roll them in the coconut to coat. Then roll gently in your palms for a moment to get them nice and round. Set the coated cookies back on the baking sheet.

You can enjoy these right away, but they’re better after they have a few hours to set up. Allow the cookies to cool fully before you store them. They’ll keep at room temperature in an airtight container for 4 to 5 days. You can also freeze them for up to 1 month.