The Maia Papaya
4 cups walnuts
2 cups date, roughly chopped and checked for pits
3 cups unsweetened shredded coconut, plus more for rolling
2 cups brown sugar (I have made this without sugar successfully) 4 eggs
Grind the nuts and dates together in the food processor. Transfer to a large bowl. Add 3 cups coconut, brown sugar, and eggs. Combine (using your hands is easiest) to make a gooey, sticky, scoopable mixture.
Add several cups of the extra coconut to a dish for rolling.
Using a scoop or spoon, drop scoops of the wet mix into the coconut. Roll to cover the outsides of the cookies. Place on a parchment lined baking sheet, leaving roughly an inch between each cookie.
Bake in a preheated 350°F oven for approximately 20 minutes, or until lightly browned and slightly firm.
Cool on the pans. Store covered. These freeze very well.
These can easily be made vegan by substituting the eggs for applesauce (1 egg = 1⁄4 cup applesauce) Feel free to substitute different nuts or seeds for the walnuts and experiment with other dried fruits as well. Have fun!