1 cup New York State Granulated Maple Sugar
1 cup well chopped dates
1 stick butter
1½ cups Rice Krispies
flaked coconut
1 cup chopped nuts and/or ½ cup wheat germ (optional)

In 3 quart saucepan combine maple sugar, dates and butter. Cook stirring constantly until butter and sugar melt, about 4 to 5 minutes. Remove from heat and add Rice Krispies (if you don’t use nuts, you may add more Rice Krispies). Stir until well blended.

Put coconut in small bowl. With small cookie scoop, scoop date mixture and drop into coconut. Putting a little coconut in your hands, roll the cookies and put into a container that can be tightly sealed (hint: add a little coconut to the bottom of the container first). When all the cookies are in the container, sprinkle with a bit more coconut. Seal tightly. These can be stored in the refrigerator for 2 weeks.

Yield: 12 – 18 cookies

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Last updated August 20, 2008