1 cup firmly packed brown sugar
1 (8-ounce) package chopped dates
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, 4-6 minutes or until mixture comes to a full boil. 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.
- To make this recipe gluten-free, use gluten-free crisp rice cereal and gluten-free vanilla.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking