# Put sunflower oil,
milk, 1 egg, 1 yolk and castor
sugar and the margarine, which is softened at room temperature, into a big bowl. Whisk or blend the mixture, until it smoothens.
# Add vanilla, baking powder and salt into the mixture. Add sifted
flour into the mixture little by little, while kneading the dough, until it reaches to the right consistency.
# Cover the dough and rest it for about 15 minutes. Meanwhile, prepare the stuffing of the cookies; wash the dates, remove their seeds after draining it. Slice them finely.
# Add thickly pounded
walnut in it and mix.
# Pick
walnut sized pieces form the rested dough. Roll them out over the bench by your fingertips, smaller than saucer size. Put enough mixture onto the middle of the rolled out pieces, roll them, and fold the ends of the rolls to shape it firmly.
# Dip the wrapped cookies into the egg white at first, then cover them with coconut. By this way, prepare about 40 – 45 cookies.
# Place the cookies onto the greased baking tray with some spaces between them. Place the tray into the oven, which is preheated to 392 F, with light pink color.
