I LOVE to cook, but I don’t bake often.
I can, and I do make a tasty pie crust (again, Mom’s recipe), but I just don’t seem to bake desserts or cookies all that often.
Fortunately, Mom’s Famous Coconut Date Balls do not require baking. At most, the dates, sugar, eggs, and butter are heated on the stove top.
And, it’s the holiday season. What’s Christmas without Holiday Balls?
This is the second batch of the season. The first headed south to my brother in Georgia earlier this month.
If you are interested in the recipe, keep scrolling! 🙂
- 1 Stick Unsalted Butter
- 1 Pound of Dried Pitted Dates, Diced
- 1 Cup White Granulated Sugar
- 1 Egg (beaten)
- 3 Cups Rice Crispies
- 1 Cup Chopped Walnuts
- 1 Seven Ounce Bag Sweetened Flaked Coconut (more than you need for one batch, will do two batches)
- Wax Paper
- Dice the butter.
- Dice / cut up the dried dates.
- Put butter, dates, sugar, and egg into a pot and mix well.
- Put pot on stove and cook gently on medium heat until butter is melted and mixture is sticky. Don't overcook, but make sure mixture is warmed well throughout. It will smell good.
- Remove from heat and add all Rice Crispies and chopped walnuts.
- Cool - doesn't have to be cold, but mixture should be easy to handle with your bare hands.
- Put half of the coconut flakes into a bowl. The rest you can save for another time.
- Spread out a sheet of wax paper on your counter.
- Roll the date / nut mixture into balls, and then gently roll through the coconut flakes.
- Place coconut covered balls on the waxed paper to cool fully.
- You should end up with about 32 balls.
- Store in container with waxed paper sheets between layers.
- Put in the fridge to keep fresh longer.
- Enjoy and share!