- 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.
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