Step 1

Remove pits and chop dates into small pieces, about the size of a dime. Dates are very sticky, if you have latex gloves, I would suggest using them.

Step 2

In a large saucepan, melt butter and sugar together, stirring occasionally until the butter is melted.

Step 3

Turn the heat to low and add chopped dates and cook until mixture is boiling, about 15 to 20 minutes. Stir frequently to prevent mixture from burning.

Step 4

In a separate bowl, combine eggs, milk and vanilla extract. Once the mixture is boiling, take about ¼ cup of the mixture and pour it into the eggs, and whisk constantly to temper the eggs.

Step 5

Remove the saucepan from the stovetop and pour the egg mixture back into the saucepan. You will want to work quickly so they do not become scrambled.

Step 6

Return mixture to the stovetop and boil for about 5 minutes, stirring frequently. Remove the mixture from the heat. In a large mixing bowl, combine rice cereal with date mixture and stir until evenly coated. Allow the mixture to cool until it can be handled.

Step 7

Shape date mixture into balls (1 to 2 tablespoons in size) and place on a sheet pan. For a higher yield, reduce the size of the balls.

Step 8

Place the shredded coconut in a separate bowl and roll each date ball (one at a time) in the shredded coconut, gently pressing coconut into the dates. Refrigerate the date balls for one hour. Store in an airtight container and keep refrigerated or frozen.