Cream together powdered sugar, peanut butter, and softened butter until well combined.

Mix in chopped nuts, dates, and flaked coconut until evenly distributed.

Roll the mixture into small balls using your hands.

Refrigerate the cookie balls to firm them up.

Melt white almond bark over low heat, stirring constantly to prevent burning.

Using two teaspoons, dip each cookie ball into the melted almond bark, ensuring it's fully coated.

Place the coated cookie balls on wax paper.

Refrigerate the cookies until the almond bark has hardened completely.