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With a disclaimer that I've never made this recipe, looking at it, I'm thinking the coconut is for texture and stickiness (to help hold all those nuts together). With that in mind, I wouldn't worry about texture but would increase the dates by the 1/4 cup of coconut you won't be using to make sure the overall crust had adequate stickiness to hold together.
Thanks, SeaJambon. Do you have a recommendation for the crust to replace te coconut oil? Maybe vegetable oil?
I suspect that any just about any vegetable oil (safflower is always my favorite) would work, since the recipe is asking for "melted".