Name: Coconut-Date Rice Krispies Balls
Total time: 1 h
Ingredients: 8 tablespoons (1 stick) unsalted butter; 3/4 cup (5¼ ounces/149 grams) sugar; 1 cup chopped dates; 1 large egg, lightly beaten; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 cups Rice Krispies cereal; 3/4 cup pecans, toasted and chopped; 1 1/2 cups (4½ ounces/128 grams) sweetened shredded coconut, lightly toasted

Why This Recipe Works

We wanted our Coconut-Date Rice Krispies Balls to come together in a hurry, but we had to make sure the date mixture didn’t boil too rapidly—otherwise the egg curdled. When toasting the nuts with a skillet, we were sure to stir them frequently so they didn’t burn.

Before You Begin

Make sure the date mixture doesn't boil rapidly or it will curdle the egg.

Instructions

Melt butter in large pot over medium heat. Add sugar, dates, egg, and salt and cook, stirring constantly, until sugar is dissolved, about 5 minutes. Off heat, stir in vanilla, Rice Krispies, and pecans until incorporated. Let cool 15 minutes.

Place coconut in shallow dish. Shape cooled mixture into 1-inch balls, roll in coconut, transfer to parchment-lined rimmed baking sheet, and refrigerate until firm, about 15 minutes. Serve. (Balls can be stored in airtight container at room temperature for up to 3 days.)