1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
–drained, chopped 1 tablespoon vanilla extract
2 1/2 cups coconut flakes — for rolling
In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining coconut.