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
Would not stick together. I have never had this problem before
Hi Martha, I have not experienced that either. Did you use prechopped dates? Perhaps the mixture was overcooked? I am not certain because in all the years we’ve been making this, I am not sure what would have caused this.
Mine would not stick together either. Actually, I saw this comment while the mixture was cooling and my heart sank when I read your reply.
I wish there had been a warning about using pre-chopped dates. Oh well. I pushed them into a parchment paper lined pan like rice crispy treats and topped it with the coconut.
I’ll still eat it, it still tastes delicious. But I had planned on giving some away. Not this time.
Hi Jennifer- I’ve never used prechopped dates so I can’t speak to how they perform. This recipe is so old (generations) that I have always made them the way I learned, which is pitting and chopping the dates myself. Troubleshooting on Google tells me that prechopped dates may or may not work, and there seems to be a variety of types online. For instance, Walmart sells some that are coated with oat flour and another variety that isn’t. It’s just not possible for me to test all the variation available. I can go back to my post to see if it needs to be more clear about the dates that I use.
Depending on Where You Live, Humidity plays a BIG Role in making…just about any No Bake Cookie‼️ The Less Humidity, the Better Your Cookies Turn Out‼️
Still not sure how to temper the eggs. Can you explain further?
Once the butter and dates are warm, add some of the hot mixture (about 1-2 tablespoons) to the egg mixture (milk, eggs, vanilla). Immediately stir it quickly to incorporate it into the eggs, then throw the eggs back into the saucepan with the dates and butter and whisk vigorously until it’s well blended.
There is a video of this recipe, and if you allow it to load, you can watch and see how I do it
I bought chopped dates. Since your recipe is for 11 oz whole dates with pits, I am assuming that I need less than 11 oz. Looking at other similar recipes online, it looks like 2 cups of chopped dates should work. This was a family favorite when I was growing up, but I no longer have my mom’s recipe, and this seems really close to hers. Thank you for sharing!
I hope you enjoy Jo Ann!
My daughters favorite cookie. She is gluten and dairy free. So I substituted almond milk for the milk. I also used generic Rice Krispies this year. Wear disposable rubber gloves because the mixture is pretty sticky as you roll them into balls. Freezes well.
Yeah! I love to hear that and thanks for the tip on the almond milk!
What could I use instead of dates?
Dates are what hold these together, I have never tried something different, so I don’t have a great suggestion
Do you need this amount of sugar with the sweetness of the dates? I like to use less sugar if possible.
I’ve always made the recipe the way it’s written, so I can’t speak to the results with reducing the sugar
This recipe is supurb. Melt in your mouth wih excellence. I WILL MAKE THIS FOR Chrismas, New Year, weddings,Birthdays, anniversaries. I have gotten rave revues. Thank you so much 💓 for sharing 💯 deliceous.
Amazing Daian, thank you so much for sharing, this is a family favorite!
Love these! Made these as part of Christmas cookie gifts. Several people asked for the recipe.
Yeah! That’s amazing Mary! Thank you so much for sharing!
I made this today. It was so easy and they turned out perfect! I was slightly intimidated about tempering the eggs at first as I have never had to do this before. I followed the directions and they came out perfect! Thanks for the awesome treat!!
That’s great news Erica! Sounds like you nailed it.
I am a experienced baker and the butter content was too high the dates ended up frying as they were cooking making the date balls grainy
This is the recipe my mom has been making for 25…30 years maybe, so I don’t think that’s an error. It does say to cook over low heat and stir frequently to prevent burning. So sounds like maybe your stovetop was up to high or you let them sit for too long if they fried.
Good recipe and family favorite – I modified a bit – added 2- 8oz bags of chopped dates. When adding the krispies – I also added 1 cup of chopped pecans. Yielded 5.5 dozen
Awesome Susan! So glad you enjoyed them!
Do you use fresh dates or bagged?
I buy them in bagged/packaged. Like Traders Joes has them in the refrigerated section but whole foods has them with the other dry nuts and fruits.
Pecans are So Delicious in this Recipe! I Make Em Like that.
My Gram used to make these when I was a boy in the 50s, she called them snowballs,… I used the holiday Rice Crispys for a little more colour.
That sounds wonderful Richard!
Can I add chocolate (cocoa) to this?
You know, I’ve never tried it, so I am not totally sure, but if you want to try 1/4 cup, taste it and see if you want to add more. I would probably add it in step 2.
Meant to do this last year and forgot…this is just to make it easier for myself (and anyone else that was wondering). Up here in Canada we have the metric system, which sucks when my favorite recipes – and utensils – are all imperial. All our packaging is in grams etc so trying to find 11 ounces is time consuming because it means having to drag out the scale (which is a pain in my behind lol) to figure it out. 11 ounces of chopped dates equals 2 1/2 cups. So much easier to figure out this way 🙂
Thank you for sharing Jan! Usually dates are prepackaged here, so it’s easier to list the size of the package instead of trying to guess how much you’ll need to “1 cup” or what have you. This is super helpful, so that you for sharing!
Thank you for the recipe! My gramma used to make these for us, but her recipe was lost. she would roll hers into logs and slice them! these were my favorite as a child and I would always find a container of them with my name on it when I got home and unpacked my other gifts. Such wonderful memories!
You’re so welcome Rhonda! I hope you enjoy!
Yumm amazing, if you don’t have time to roll the balls, just push down into a square tray and generously sprinkle with coconut, 30 minutes in the freezer, slice into squares and serve ! 😂
I love it!
Will these keep if I mail? Should take 2-3 days to arrive at my sister’s house.
Yes!!! I ship these every year! I think they are best cold, so when your sister receives them, tell her to put them in the fridge.
Thanks for this – I couldn’t find my recipe! (Here’s a tip: add 1/4 finely chopped walnuts as a variation)
Oh I love that Debra!! I am so glad I could help you out! We love this recipe. My mom often brought them to the cookie exchanges when we were kids because it makes a lot!
Thank you, thank you, thank you! I have been looking for this recipe for years! My mom used to make these every Christmas and when they moved the recipe seemed to have been lost. Her recipe was called Frying Pan Cookies, and no matter how I searched I couldn’t find it again. This tastes exactly like her recipe! Just made these today for Christmas and my scoop must be a bit smaller – I got nearly 6 dozen! Now to make sure I don’t keep eating them frozen to make sure I have some left by then……lol
OMG Jane, that makes me so happy!!!! These are perfect for freezing, but I totally agree, at least half of them never make it to the cookie tins LOL
Funny that you should post this today, I just made these yesterday, but we’ve always called them “skillet cookies”. They are also a must for us every Christmas. Hope you have a great holiday.
These are a really nice holiday treat although you can enjoy it any time you choose. I will make this recipe this Christmas for my family.