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.
Old-Fashioned Rice Krispies Coconut Date Balls
These crispy coconut date balls are an addictive no-bake recipe. Just like my peanut butter balls with Rice Krispies, they’re a family favorite around the holidays. It seemed like no matter what, my Mom would always make these for Christmas. I even got a couple of my close friends hooked on these and now they make them every Christmas as well.
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.
A Family Favorite, Why You’ll Love Them To
- 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-Baking required. These coconut date balls come together in 30 minutes, with minimal cooking time on the stovetop.
- Freezer-friendly, large batch. I love these because they freeze well, meaning you can prepare them in advance and 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 they never last long. Here’s how to make them 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
- Meanwhile, whisk eggs, milk, and vanilla together in a bowl and set to the side.
- Temper the eggs. Now, you’ll whisk a small amount of the butter/date hot mixture into the eggs, and then whisk the tempered eggs back into the pot. 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
Print
Coconut Date Balls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 42 cookies
- Category: Cookies
- Method: Stovetop
- Cuisine: American
Description
These No-Bake Coconut Krispie Date Balls are made with dates and Rice Krispies and rolled in coconut. This classic Christmas cookie is a requirement in my house!
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
-
- Refrigerate. Keep them airtight in the fridge for up to 1 week,
-
- 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
My grandmother has made these since the 30’s! (I wasn’t there then 😉)
They are my personal favorite holiday cookie!
I love to hear the stories behind this recipe! My Grandma always made them, my mom always made them and I absolutely love them!
Hi!! Can you use margerine instead of butter?
Thank you!
Mary
This is quite an old recipe, so I imagine that others have made it with margerine, I personally have not.
Just made them, they smell absolutely divine! Notes for the author in case you’re interested: I would’ve loved some pictures of the process because I was seriously questioning my date/butter mixture, which turned out was perfectly fine. And I was wondering why the amount of butter? Is it for structure? It felt very buttery (the mixture but also while handling the balls), so was wondering if I could add a little less. Thank you for sharing this great recipe!
Hi Amy- Thank you for sharing your feedback. I agree step-by-step photos could be very helpful. There is already a video of the recipe on my post, did you happen to watch the video? Regarding the butter, I’ve always followed my family’s recipe, so I am not sure about reducing it.
My sister would make these at Christmas. They are so delicious and easy. She called them frying pan cookies because she made them in the electric frying pan. These make great neighbor gifts
I love that! Thank you for sharing!
These appear to be GF. Is that correct? I checked the rice cereal box and it does not list flour in the ingredients, but it also is not marked GF.
Thank You.
Bonny
Hi Bonny- I would do some research on Google. If it’s not marked gluten-free, they may be using some ingredients that contain traces of gluten, such a malt. If you are making these for someone who cannot eat gluten, it’s best to consult direction with the customer service company.
Absolutely love these cookies. I would give them a 10 👍🥰👏🙌
Well I just love that! Thank you!
Have you ever added rum to this recipe to make them rum balls?? I think I will try it!
I have not added rum to this, but I do have a different recipe for rum balls: https://beyondfrosting.com/chocolate-rum-balls/
My mom used to make a cookie similar to this and it was a favorite. Going to give these a try. Kinda seems like hers had pecans in them and my sister in law remembers a date-rum ball.
I think there is another cookie to be created here in addition to this one!
A few people have asked about date rums balls, I will have to see if I can dig one up out of my Grandma’s collection!
I Love These…& So Easy to Make‼️
Thank you Judy! So happy you enjoyed them!
Question: I would like to use cranberries instead of dates. Will that work?
Ms. Feliz
I am not sure, you’d have to test it and see
Thank you so much for this recipe although it’s June 5, 2023 I almost started crying when I saw the recipe as my mother passed away December 5, 2021 and she made these every Christmas and I just did not have the recipe I do now thank you so much
Aww Leanne, I am so sorry to hear about your mother. I am thankful this recipe may bring back special memories for you.
My grandma use to make these & rolled them in oowdered sugar. I had lost the recipe, thank you for posting!
You’re welcome Debbie!
I used to make these delights over 30 years ago then I forgot all about them I have the hand written recipe in one of my very old recipe boxes I dug out of a box. The only difference was that they were made with whole Corn Flakes. Can’t wait to make them again
That sounds delicious! Thanks for sharing Lorie!