Coconut-Date Rice Krispy Balls

Leslie Bernardi


I love making these no- bake date and nut treats in the summer because they only require about 5 min of cooking! Make sure the date mixture doesnt boil rapidly or it will curdle the egg!


★★★★★ 1 vote

3 doz


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  • 8 Tbsp
    (1 stick) unsalted butter
  • 3/4 c
  • 1 c
    chopped dates
  • 1
    lg egg, lightly beaten
  • 1/4 tsp
  • 1 tsp
    vanilla extract
  • 2 c
    rice krispies cereal
  • 3/4 c
    pecans, toasted and chopped
  • 11/2 c
    sweetened shredded coconut

How to Make Coconut-Date Rice Krispy Balls


  1. Melt butter in lg pot over med heat. Add sugar, dates, egg and salt and cook, stirring occasionally, until sugar is dissolved, about 5 min. Off heat, stir in vanilla, rice krispies and pecans until incorporated. Let cool 15 min.
  2. Place coconut in shallow dish, Shape cooled mixture into 1 in balls, roll in coconut, transfer to parchment lined rimmed baking sheet, and refrigerate until firm, about 15 min. Serve. (Balls can be stored in airtight container at room temp for up to 3 days)

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About Coconut-Date Rice Krispy Balls

Course/Dish: Cookies
Other Tag: Quick & Easy

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