Coconut Date Balls
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 129.3
- Total Fat: 6.7 g
- Cholesterol: 18.1 mg
- Sodium: 52.9 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.9 g
- Protein: 1.1 g
View full nutritional breakdown of Coconut Date Balls calories by ingredient
Introduction
This recipe comes from the 1986 Hope Fire Department Country Cookbook (Hope, Maine), page 93. Although the book had a limited printing (probably 100 copies, give or take a few), the recipe is reprinted here courtesy of Linda’s vast repertoire of local cookbooks. Originally, the recipe was submitted by one Jessie Jacobs of Hope, Maine. This recipe comes from the 1986 Hope Fire Department Country Cookbook (Hope, Maine), page 93. Although the book had a limited printing (probably 100 copies, give or take a few), the recipe is reprinted here courtesy of Linda’s vast repertoire of local cookbooks. Originally, the recipe was submitted by one Jessie Jacobs of Hope, Maine.Number of Servings: 24
Ingredients
-
- * ½ cup butter
- * 1 cup sugar
- * 1 egg, beaten
- * 1 cup dates (un-sugared, whole), cut up*
- * 2 cups Rice Krispies
- * ½ cup nuts, chopped (i.e., Walnuts)
- * ½ teaspoon vanilla extract
- * dash of salt
- * sugared shredded coconut, for rolling
* Note: if using chopped sugared dates, cut down the sugar to ¾ cup. This recipe assumes that you are using whole, un-sugared dates.
Directions
1.) According to the Hope, Maine, Country Cookbook, this recipe may be summed up in four très petites sentences:
Cook first 4 ingredients on stove 5 minutes. Cool slightly and then add rest of ingredients. Make into balls. Roll in coconut.
Now, I’m going to assume that Jessie Jacobs (the Hope resident who submitted this recipe) was limited for time when she penned this recipe and submitted it to the 1986 cookbook, so allow me elaborate:
Begin by adding butter, sugar, egg, and dates on the stove top. Melt down butter and sugar with egg and dates for five minutes on medium-low heat stirring constantly. Allow to cool for one to two minutes.
2.) Add Rice Krispies, nuts (walnuts), vanilla, and a dash of salt. Mix to combine.
3.) Using the wooden spoon with which you’ve been stirring the batter, scoop up the desired size of dough for your coconut date balls. Scrape batter off of spoon with a fork into the coconut. Using the fork, roll the ball until it is fully coated. Transfer ball to wax paper and repeat.
Serving Size: 22-24 balls (2 dozen)
Number of Servings: 24
Recipe submitted by SparkPeople user HELANAB86.
Cook first 4 ingredients on stove 5 minutes. Cool slightly and then add rest of ingredients. Make into balls. Roll in coconut.
Now, I’m going to assume that Jessie Jacobs (the Hope resident who submitted this recipe) was limited for time when she penned this recipe and submitted it to the 1986 cookbook, so allow me elaborate:
Begin by adding butter, sugar, egg, and dates on the stove top. Melt down butter and sugar with egg and dates for five minutes on medium-low heat stirring constantly. Allow to cool for one to two minutes.
2.) Add Rice Krispies, nuts (walnuts), vanilla, and a dash of salt. Mix to combine.
3.) Using the wooden spoon with which you’ve been stirring the batter, scoop up the desired size of dough for your coconut date balls. Scrape batter off of spoon with a fork into the coconut. Using the fork, roll the ball until it is fully coated. Transfer ball to wax paper and repeat.
Serving Size: 22-24 balls (2 dozen)
Number of Servings: 24
Recipe submitted by SparkPeople user HELANAB86.