3/4 cup pitted dates
3 cups rolled oats
1 1/2 cups smooth almond butter
1/2 cup shredded unsweetened coconut
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot
Put dates into a medium bowl, cover with hot water and soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and drain dates.
In a food processor, pulse oats until coarsely ground; transfer to a large bowl.
Put dates and reserved soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
Roll dough into walnut sized balls, and place on parchment paper lined sheet pan. Make an indentation in the middle of each cookie with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.