Yield: 1 Servings
|¾ cup||Chopped pecans|
|1 pack||Dates; cut up|
|3 cups||Rice Krispies®|
|Shredded coconut meat|
Combine first five ingredients, boil 10 minutes over low heat, stirring constantly. Remove from heat.
Add vanilla. Cool to handle. Pour over Rice Krispies. Stir well, shape into small ball, roll in shredded coconut.
Place on cookie sheet in refrigerator to chill. The balls will then hold their shape.
Recipe by: Irene Green, Irvington, NY (original source unknown) Posted to MC-Recipe Digest V1 #746 by LBotsko@... on Aug 17, 1997