Snowy coconut coats these made-in-the-skillet buttery date cookies. They are ready in just a short time.
| 1 |
|
cup LAND O LAKES® Butter |
| 1 |
|
cup firmly packed brown sugar |
| 1 |
|
(8-ounce) package chopped dates |
| 1 |
|
egg |
| 3 |
|
cups crisp rice cereal |
| 4 |
|
cups sweetened flaked coconut |
| 1/2 |
|
cup chopped maraschino cherries, drained |
| 1 |
|
tablespoon vanilla |
Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute.
Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes.
Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.
Recipe Tip
Substitute gluten-free crisp rice cereal and gluten-free vanilla when making this recipe gluten-free.
Learn about gluten-free baking
