If you were to ask me what my most treasured family Christmas cookie recipe was, I would give you this recipe. And in fact, that’s what I’m about to do…I’m giving you this recipe. Passed down from my mother’s mother to me. So that it will live on in infamy, or at least on the internets.
These cookies are two parts of your childhood colliding. The base of the cookie is none other than that ephemeral childhood treasure, the Rice Krispie Treat only it’s all jazzed up adult style with sweet and sticky dates and toasted macadamia nuts. When the cookies are warm they take a roll in angel flake coconut and end up looking like perfect little three-bite snowballs.
I love these Christmas cookies because they are non-traditional, which is pretty much how we live our lives here in the Tinney family.
Without further ado. The recipe:
- ½ stick margarine
- 8 oz chopped pitted dates
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups Rice Krispies
- ½ cup toasted macadamia nuts
- 4 oz angel flake coconut
- In a medium saucepan cook margarine, dates and sugar over medium low heat until dissolved.
- Remove from heat and add one egg stirring vigorously so as not to make scrambled eggs. Your mixture will turn a light shiny caramel color after adding the egg. At this point you can also add the vanilla.
- Return to heat and cook three additional minutes.
- Remove from heat and stir in nuts and Rice Krispies.
- Use a small scoop to portion cookie mixture out into uniform balls and roll in coconut to coat.
- Recipe makes about two dozen cookies.