Coconut date balls are the perfect treat for easy snacking! They’re also a classic holiday recipe in our house, made with sweet-sticky dates and Rice Krispies cereal rolled in coconut. There’s no baking needed, and they stay soft and chewy for days.
These crispy coconut date balls are one of my family’s favorite no-bake treats. Just like my peanut butter balls with Rice Krispies and chocolate truffles, they always make an appearance around the holidays. And these coconut-frosted date balls are so simple and satisfying that I’ll make them as an easy snack year-round. With sweet dates and crackly, crispy rice cereal rolled in coconut, every bite is sweet, crunchy, and chewy.
No matter what, my Mom would always make these for Christmas. Over the years, I’ve gotten friends hooked on these, too, and now they make them every Christmas as well!
Why These Coconut Date Balls Are a Family Favorite
- Sweet and chewy. Dates are naturally sweet, and their stickiness makes them the perfect binding ingredient for no-bake recipes. I still make these date balls with tempered eggs, but their texture is irresistible!
- No oven needed. These coconut date balls come together in 30 minutes, with minimal cooking time on the stovetop.
- Freezer-friendly. I love these because they freeze well, so you can prepare a large batch of date balls in advance to keep in the freezer. If you’re like me, you can sneak one at a time for a little treat!
- Great for gifting. I always include these cookies in my holiday gift baskets. This recipe also makes quite a large batch, so they’re great for cookie exchanges.
Ingredient Notes
These are some notes on the important ingredients in my coconut date balls. Scroll down to the printable recipe card for a full list and the amounts you’ll need.
- Dates – I have only used whole dates for this recipe. I always use Medjool dates. You’ll need to remove the pits before you chop them.
- Eggs – My family’s recipe uses tempered eggs to bind the ingredients. You’ll need to lightly beat the eggs beforehand.
- Rice Krispies – Or a similar crispy rice cereal. You can make these date balls with Cocoa Krispies, puffed rice, or Fruity Pebbles.
- Coconut – I roll my date balls in sweetened shredded coconut. You can also try toasted coconut for a deeper, nuttier flavor.
Do Not Use Pre-Chopped Dates
Some readers have reported issues with pre-chopped dates not holding together well. This recipe is designed for use with fresh, whole dates. Although I haven’t tested it with pre-chopped dates like those from Dole or Sun-Maid, I suspect they contain coatings or preservatives to prevent stickiness, which may alter their properties when melted.
How to Make Coconut Date Balls
Mom’s known for her coconut date balls, or “adventure cookies,” as she calls them. Our family recipe makes a huge batch, but it never lasts long. Here’s how to make these crispy coconut date balls in a few quick steps. Scroll to the recipe card for printable directions.
- Prepare the ingredients. First, pit and chop the dates into small pieces. Then, combine the chopped dates with melted butter and sugar in a saucepan on the stovetop. Bring that to a light boil over low heat, stir frequently to prevent the mixture from burning.
- Temper the eggs. Meanwhile, whisk eggs, milk, and vanilla together in a bowl. You’ll whisk a small amount of the hot butter/date mixture into the eggs, and then whisk the tempered eggs back into the pot. This step keeps them from curdling. Afterward, return the saucepan to the heat and let it boil again.
- Combine. After about 5 minutes, pour the date mixture into a bowl with Rice Krispies. Stir to get the cereal well-coated.
- Shape the date balls. Let the crispy date mixture cool enough to handle, and then shape the balls and roll them in shredded coconut. Since the mixture is sticky, I like to wear gloves.
If the Mixture Is Too Dry, Do This
If your crispy date ball mixture is dry and crumbly, try adding more “sticky” ingredients like chopped dates, a tablespoon of honey, or maple syrup. You can also sprinkle the filling with milk or water to help it loosen up. If it’s too soft and gooey, add in more Rice Krispie cereal.
Recipe Tips
- Don’t cook the eggs! Make sure to stir constantly to keep the eggs from scrambling while you temper them, and keep stirring after you return them to the pot. Otherwise, you’ll end up with eggy lumps in your date balls.
- Refrigerate the finished date balls. After you’ve shaped and coated the balls in coconut, pop the coconut date balls into the fridge for an hour. It makes them easier to serve, store, and handle.
- Scale the recipe. You can scale this recipe two ways: By scaling the ingredients, or simply adapting the size of your date balls. For a higher yield, make smaller balls.
- Wear kitchen gloves. Dates can be super sticky, so I recommend using a pair of gloves when pitting and chopping the dates and rolling these balls in coconut.
- Spray your spatula. I give my silicone spatula a coating with cooking spray to keep the sticky mixture from sticking.
How to Store
- Refrigerate. These coconut date balls are best once they have had a chance to set and cool completely. I prefer them cold, so I keep them airtight in the fridge for up to 1 week, or in the freezer (see below). This way, I can pull out just a few at a time!
- Freeze. Prepare the coconut balls as directed and place them into the refrigerator to set. Then, transfer them to an airtight container. To prevent them from sticking together, place a layer of parchment or wax paper between them.
More No-Bake Recipes
Description
These crispy, chewy no-bake coconut date balls are made with sweet dates and Rice Krispies and rolled in coconut. These make a wonderful addition to a Christmas cookie platter, and they’re great for everyday snacking!
Ingredients
- 11 ounces (311g) Medjool dates, pitted and chopped
- 1 cup (226g) unsalted butter
- 1 ½ cups (285g) granulated sugar
- 2 large eggs, slightly beaten
- 1 tablespoons (15ml) milk
- 1 teaspoon vanilla extract
- 6 cups (160g) Rice Krispie cereal (or similar cereal)
- 1 bag (7 ounces/ 198g) sweetened shredded coconut
Instructions
- Remove pits and chop dates into small pieces, about the size of a dime.
- In a large saucepan, melt butter and sugar together, stirring occasionally until the butter is melted.
- Turn the heat to low and add chopped dates and cook until the mixture is boiling, about 15 to 20 minutes. Stir frequently to prevent the mixture from burning.
- In a separate bowl, combine eggs, milk and vanilla extract. Once the mixture is boiling, take about ¼ cup of the mixture and pour it into the eggs, and whisk constantly to temper the eggs.
- Remove the saucepan from the stovetop and pour the egg mixture back into the saucepan. You will want to work quickly so they do not become scrambled.
- Return the mixture to the stovetop and boil for about 5 minutes, stirring frequently. Remove the mixture from the heat. In a large mixing bowl, combine rice cereal with date mixture and stir until evenly coated. Allow the mixture to cool until it can be handled.
- Shape the date mixture into balls (1 to 2 tablespoons in size) and place on a sheet pan. For a higher yield, reduce the size of the balls.
- Place the shredded coconut in a separate bowl and roll each date ball (one at a time) in the shredded coconut, gently pressing the coconut into the dates. Refrigerate the date balls for one hour.
Notes
- Pre-chopped dates: Some readers have reported issues with pre-chopped dates not holding together well. This recipe is designed for use with fresh, whole dates. Although I haven’t tested it with pre-chopped dates like those from Dole or Sun-Maid, I suspect they contain coatings or preservatives to prevent stickiness, which may alter their properties when melted
- Use gloves: Dates are very sticky, if you have food-safe plastic gloves, I would suggest using them. It saves your hands from being very sticky!
Storing
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- Refrigerate. Keep them airtight in the fridge for up to 1 week,
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- Freeze. Once set in the refrigerator, transfer them to an airtight container. To prevent them from sticking together, place a layer of parchment or wax paper between them.
Nutrition
- Serving Size: 1
- Calories: 137
- Sugar: 16g
- Sodium: 49mg
- Fat: 6.5g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
You can use chopped dates. Add them to the hot mixture and stir to melt them a little. Then add Rice Krispies and proceed with the recipe. Delicious!
Hi Mary, that might be brand specific. Anyone who has previously used chopped dates seems to have issues with the dates not sticking together.