Recipe by Charishma_Ramchandani
This cookie is so cool! It is chewy and crunchy. It does not need to be baked. Kids who are trying their hand at making this may need a little help from an adult to heat the mixture in a saucepan on the stovetop. These cookies are good anytime. These cookies will last for upto 1 week in an airtight container or upto 1 month if well wrapped and frozen. This recipe is from the Thursday magazine of Oman dated January 3-9'2008. It has been adapted from The Pastry Queen Christmas, Big-Hearted Entertaining, Texas Style, by Rebecca Rather with Alison Oresman (Ten Speed Press, 2007). Enjoy!
- 8 tablespoons unsalted butter
- 2 large egg yolks (save egg whites for another use)
- 2⁄3 cup sugar
- 1 lb chopped dates
- 1 teaspoon vanilla essence
- 1⁄4 teaspoon kosher salt
- 2 cups puffed rice cereal
- 1 cup chopped pecans
- 3 -4 ounces sweetened flaked coconut, for rolling
Directions See How It's Made
- Combine the butter, egg yolks and sugar in a large saucepan.
- Stir on medium flame until the butter melts.
- Add the dates and continue cooking and stirring for about 5 minutes.
- (Note: The dough will be difficult to stir, but do your best).
- Remove from heat.
- Stir in the vanilla essence, salt, puffed rice and pecans.
- Roll the dough into bite-sized balls (about 1 inch in diameter).
- Roll the balls in the shredded coconut to coat with the same.
- Serve with a smile and enjoy!