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Angel Delights

November/December 2008

Your rating: None Average: 4.2 (50 votes)

Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell's 2008 cookie contest.



READER'S COMMENT:
"Really easy to make and taste just great. I used splenda instead of regular sugar. As for the comment of how to make them stay softer I would say eat them quicker. "
Angel Delights

Makes: About 4 dozen cookies

Active Time:

Total Time:

Ingredients

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 cups chopped pitted dates, (8 ounces)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups toasted rice cereal, such as Rice Krispies
  • 1 cup shredded coconut

Preparation

  1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
  2. Add salt, vanilla, cereal and coconut; stir well to combine.
  3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per cookie: 52 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 g protein; 0 g fiber; 15 mg sodium; 39 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other)


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