Coconut Date Balls
These special little sweets are simple to make, on the stove top with no baking, and the dates impart a luscious caramel flavor. And the bonus: they are deliciously gluten-free. We devour them at the holidays! Take care to cook the egg gently, over low heat, with the sugar and butter. Makes about three dozen one-inch bite-size balls.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons salted butter
- ½ cup granulated sugar
- 1 large egg (lightly beaten)
- 1 cup pitted Medjool dates (chopped)
- 2 cups Rice Krispies or any crisp rice cereal
- ½ cup toasted walnuts (chopped (optional))
- 1 cup unsweetened (desiccated) coconut
Instructions
- 1
Line a sheet pan with parchment paper.
- 2
In a small, heavy saucepan over low heat, melt the butter with the sugar. Add the egg and combine, stirring until warmed through, about a minute.
- 3
Add the dates and increase the heat to medium-low. Cook, stirring constantly, until the mixture is thick, 5-7 minutes.
- 4
Remove from heat and add the rice cereal and nuts, if using. Stir until the cereal is completely coated.
- 5
When the mixture is cool enough to handle but still very warm, shape heaping teaspoons of the mixture into cohesive balls, about 1-inch in size, between the palms of your hands.
- 6
Place the coconut in a small bowl or dish. Roll the balls immediately in coconut.
- 7
Cool, then store in an airtight container for up to 3 days.