Coconut Date Balls
A vintage recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour (optional)
Yield: 5 dozen balls
6 tablespoons butter OR margarine
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons Karo® Light Corn Syrup
1-1/2 cups chopped dates
1 egg beaten
1 teaspoon pure vanilla extract
1 cup chopped nuts
2-1/2 cups crispy rice cereal
1-1/4 cups sweetened flaked coconut
Stir butter, sugar, brown sugar, corn syrup and dates in a large saucepan over low heat until butter is melted. Remove from heat; stir in egg. Cook over medium heat, stirring constantly, about 10 minutes, until mixture is thick. Remove from heat; stir in vanilla and nuts. Gently stir in cereal until well coated. Cool 5 minutes.
Line a large baking sheet with waxed paper. Spread coconut evenly on waxed paper.
Drop date mixture by teaspoonfuls onto coconut. Shape teaspoonfuls into 1-inch balls, rolling to coat with coconut. Chill 1 hour or until firm, if desired. Store in airtight container.