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No-Bake Coconut Krispie Date Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 42 cookies
  • Category: Cookies
  • Method: Stovetop
  • Cuisine: American

Description

These No-Bake Coconut Krispie Date Balls are a delightful fusion of sweet medjool dates, crunchy Rice Krispies, and shredded coconut. This lovingly prepared cookie is a festive classic, perfect for holiday gatherings or as a sweet treat anytime. The date mixture is cooked on the stovetop, mixed with cereal, shaped into bite-sized balls, and rolled in coconut for a deliciously textured finish.

Ingredients

Main Ingredients

  • 11 ounces (311g) Medjool dates, pitted and chopped
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (285g) granulated sugar
  • 2 large eggs, slightly beaten
  • 1 tablespoon (15ml) milk
  • 1 teaspoon vanilla extract
  • 6 cups (160g) Rice Krispie cereal (or similar cereal)
  • 1 bag (7 ounces/198g) sweetened shredded coconut

Instructions

  1. Prepare Dates: Remove pits and chop Medjool dates into small dime-sized pieces to ensure they cook evenly and blend well with other ingredients.
  2. Melt Butter and Sugar: In a large saucepan, melt the butter together with the granulated sugar over medium heat, stirring occasionally until fully combined and smooth.
  3. Cook Dates Mixture: Lower the heat and add the chopped dates to the melted butter and sugar. Cook the mixture until it boils, approximately 15 to 20 minutes, stirring frequently to prevent burning and ensure even cooking.
  4. Temper Eggs: In a separate bowl, whisk together the eggs, milk, and vanilla extract. To prevent scrambling, slowly pour about ¼ cup of the hot date mixture into the egg mixture while whisking constantly.
  5. Combine Egg Mixture: Quickly pour the tempered egg mixture back into the saucepan with the hot date mixture, stirring briskly to blend fully without curdling.
  6. Boil Mixture: Return the mixture to the stovetop and boil gently for about 5 minutes, stirring frequently to thicken and cook through. Remove from heat once done.
  7. Mix with Cereal: Transfer the date mixture to a large mixing bowl. Add the Rice Krispie cereal and gently fold until the cereal is evenly coated with the date mixture.
  8. Cool Mixture: Let the combined mixture cool until it can be handled comfortably without sticking excessively to your hands.
  9. Shape Date Balls: Using about 1 to 2 tablespoons of mixture per piece, shape into small balls. For a higher number of smaller balls, use less mixture per ball.
  10. Coat with Coconut: Place the shredded coconut in a bowl and roll each date ball in the coconut, pressing lightly so the coconut adheres well.
  11. Chill: Arrange the coated date balls on a sheet pan and refrigerate them for at least one hour to firm up before serving.

Notes

  • Ensure to temper the eggs carefully to avoid curdling—whisk the hot mixture into the eggs slowly and swiftly.
  • You can substitute Rice Krispies with another similar crispy cereal if desired.
  • For a lower yield, make larger date balls; for more, make them smaller.
  • Store finished coconut date balls in an airtight container in the refrigerator for up to one week.
  • These cookies are perfect for holiday seasons but can be enjoyed year-round.

Find it online: https://dishrise.com/no-bake-coconut-krispie-date-balls-recipe/