This week’s Tastes Like Vintage post is by Lisa from Helene’s Legacy.

This recipe is one of my favorites to make at Christmastime.  It’s an old family recipe that’s been passed down since the invention of Rice Krispies (which Google tells me was 1928) 🙂  As I was searching around for something yummy to make for the holidays, I came across my old, rumpled recipe card (entitled Frying Pan Cookies, typed and reproduced using carbon paper) and thought “Aha! These can be made allergy-free with just a few minor changes.”  Originally, this recipe contained eggs and butter, but since several members of my family are allergic to both of these,  I left out the eggs and substituted coconut oil for the butter, and the cookies taste just like they’re supposed to!  (Phew!  I never know what might happen when I start messing with old recipes.) You can see the original recipe below, and I’ve also included my allergy-free version.  Enjoy!

Coconut Date Balls

2 cups chopped dried dates
1 cup sugar
3 Tbsp coconut oil
2 cups Rice Krispies (some stores carry brown rice varieties)
1 tsp vanilla
1/2 tsp salt
1 cup flaked, unsweetened coconut

In a large frying pan, combine dates, sugar and coconut oil and cook gently on low heat for about 10 minutes.  Stir occasionally, and watch carefully — if the dates burn, your cookies will turn out tooth-crackingly hard.

When the dates appear melted and soft, stir in the Rice Krispies, vanilla and salt.  (By melted, I don’t mean that the dates are completely liquified.  They will still have some shape, but some of their edges will have melted and mixed with the sugar.

Let cool for a few minutes, then roll date mixture into balls and roll in coconut.  The hot sugar can be hard to handle, so be careful, but don’t wait too long — if the dates cool totally you won’t be able to get them to stick to the Rice Krispies.

You can set these in mini cupcake liners to keep them from sticking together.  Store in a closed container for up to a week.