A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.

Makes about 3 dozen cookies

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

3/4 cup sugar
1/2 cup dried cranberries
1/2 cup pitted and snipped dates
2 large eggs, beaten
1/3 cup chopped pistachios, preferably unsalted
1/3 cup chopped walnuts
1/3 cup chopped pecans
1 teaspoon rum extract
3/4 cup shredded coconut

1. Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove's "medium-low" setting is.
2. Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
3. With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.

NUTRITION INFORMATION: Per cookie: 64 calories; 3 g fat (1 g sat, 1 g mono); 12 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 9 mg sodium; 49 mg potassium.

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Place on wax paper; store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

I made these for Christmas and thought that they were great. I think that I would lower the sugar next time. They were a little sweet.

Anonymous, Ithaca, NY

People really liked these. They are very sweet from the fruit and I might try to add less sugar and see how the recipe holds together.

Lucia, dener, co

These were an easy and delicious addition to our holiday cookie assortment. I will definitely make them again. We placed them in mini muffin liners for our cookie platters.

Anonymous, Atlanta, GA

I made these last year (Christmas 2006) and really liked them, so I set out to make them again this year and discovered that the rum extract I had purchased last year for them had vanished. So, I used 1 T. of rum in place of 1 T. of rum extract. That little extra bit of liquid meant that I had to chill them down completely to refrigerator temperature before rolling in coconut, but they sure are yummy. I hesitate to call these a cookie, however. They are really more of a candy.

Sarah, Renton, WA