taste of today

No Bake Coconut-Date Cookies

NBCUniversal, Inc.
  • 1 egg-large size
  • 1/4 cup granulated sugar
  • 4 Tbsp. butter (1/2 stick) cut into 4 pieces
  • 1/4 cup chopped dates
  • 2 cups rice crispy cereal (labeled gluten free)
  • 1/2 cup sweetened shredded coconut

In a heavy bottomed pot, whisk together the egg and sugar. Add the butter pieces. Cook over low heat stirring constantly until nearly simmering and reaches 180˚F.

Remove the pan from the heat, stir in the chopped dates. Stir in the rice cereal and coat evenly with the butter/sugar/egg mixture. Stir in the shredded coconut and evenly mix in. Let cool to to the touch.

Use a small cookie scoop for consistent rounds (purple #40 scoops will make 18 cookies) or use a heaping tablespoon measure. Squeeze together each ball to make sure they hold together and gently round up to a nice round ball shape. Place directly onto your serving platter and enjoy!

This recipe is gluten and nut free and makes about 18 cookies depending on your scoop size.

You can visit Chef Jamie's Instagram page here.

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