Christmas Casserole Cookies II

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 3 mins In a medium bowl, use an electric mixer to beat the eggs until light and frothy. Gradually add the sugar, continuing to beat until well combined and slightly thickened. (3 minutes)

Recipe View 2 mins Stir in the chopped dates, shredded coconut, chopped walnuts, vanilla extract, and almond extract until evenly distributed throughout the egg mixture. (2 minutes)

Recipe View 1 mins Spoon the mixture into a lightly greased 2-quart casserole dish, spreading it into an even layer. (1 minute)

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the top is lightly golden brown and the mixture appears set.

Recipe View 5 mins Remove the casserole dish from the oven and, while the mixture is still hot, beat it vigorously with a wooden spoon until the texture is somewhat broken down and more uniform. This step is crucial for achieving the right consistency for forming cookies. (5 minutes)

Recipe View 15 mins Allow the mixture to cool slightly until it is cool enough to handle without burning your hands. (15 minutes)

Recipe View 10 mins Once cooled, form the mixture into small, bite-sized balls using your hands. (10 minutes)

Recipe View 5 mins Roll each cookie ball in granulated sugar to coat completely. (5 minutes)

Recipe View Place the sugared cookies on a baking sheet lined with parchment paper.

Recipe View Let cookies cool completely on the baking sheet. Store in an airtight container at room temperature.