Toast the shredded coconut (if you haven’t already) in a 300°F oven (or toaster oven) on a parchment lined baking sheet. It should only take 3 to 5 minutes, but keep an eye on the coconut and make sure it doesn’t burn!

Set the shredded coconut aside to cool. Now, go toast the coconut flakes the same way as the shredded coconut. Don’t tell anyone, but sometimes, I skip this step and use Dang coconut chips (the lightly salted and unsweetened variety). I told you I’m getting lazy.

Remove the pit from each date, and roughly chop up the flesh.

Toss the macadamia nuts in a food processor, and pulse until the pieces are the size of rice grains. Don’t go too crazy, though. Remember: we’re not making nut butter today.

Transfer the chopped nuts to a large bowl and set aside.

Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.

Add the toasted coconut flakes and pulse until the coconut flakes are incorporated and still chunky.

Scrape the mixture into the bowl with the macadamia nuts, and thoroughly combine the ingredients. The result should be a sticky, nutty mass.

Pinch off about a tablespoon of the mixture, and rub it between your palms to form a ball. Repeat until you have about 15 balls.

Roll the balls in the toasted shredded coconut.