Date Skillet Cookies With Crispy Rice Cereal and Coconut

Date Skillet Cookies
Diana Rattray
Ratings (8)
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 18 to 24 servings
Nutritional Guidelines (per serving)
104 Calories
5g Fat
14g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18 to 24 servings
Amount per serving
Calories 104
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 11%
Cholesterol 12mg 4%
Sodium 24mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Protein 1g
Calcium 7mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These date balls — also known as "skillet cookies" — have long been a family favorite. The crunchy date centers are rolled in coconut to make delicious no-bake treats. The mixture is quickly cooked in a skillet, cooled, and then rolled in coconut.

These date and cereal confections often show up at parties, bake sales, and church events. They're especially appealing during the winter holidays and make a great addition to a casual buffet.

The cookies get crunch from the crispy rice cereal and pecans and the dates give them​ an amazing flavor. The cookies may also be made with other crunchy crumbled cereal. In a pinch, use crumbled cornflakes.

The date balls are rolled in coconut for interesting texture and flavor. ​


  • 1 cup chopped dates, about 5 to 6 ounces, or more if desired
  • 1 cup granulated sugar
  • 3 tablespoons butter
  • 1 egg, well beaten
  • 1/2 teaspoon vanilla
  • 2 cups crispy rice cereal
  • 3/4 cup pecans
  • 1 cup flaked coconut

Steps to Make It

  1. Combine the dates, sugar, butter, and egg in a heavy skillet.

  2. Cook over low heat, stirring constantly, for about 5 to 7 minutes, until the mixture is bubbly.

  3. Remove the pan from the heat; add the vanilla, rice cereal and pecans.

  4. Stir to blend thoroughly.

  5. When the mixture is cool enough to handle but still warm, roll the mixture into small balls and then roll them in the coconut. 

The recipe makes about 1 1/2 to 2 dozen cookies.

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