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Tropical Sugarplums

Tropical Sugarplums

Tropical Sugarplums

Prep Time 20 minutes


Makes about 2 dozen candies


1/2 cup white chocolate chips
1/4 cup light corn syrup
1/2 cup chopped dates
1/4 cup chopped maraschino cherries, well drained
1 teaspoon vanilla
1/4 teaspoon rum extract
1-1/4 cups crushed gingersnaps
Flaked coconut


  1. Combine white chocolate chips and corn syrup in large saucepan. Cook and stir over low heat until melted and smooth.
  2. Stir in dates, cherries, vanilla and rum extract until well blended. Add gingersnaps; stir until well blended. (Mixture will be stiff.)
  3. Shape mixture into 3/4-inch balls; roll in coconut. Place in miniature paper candy cups, if desired. Serve immediately or let stand overnight to allow flavors to blend.

Nutritional Information

Serving Size: 1 cookie
Protein 1 g
Fiber <1 g
Carbohydrate 12 g
Cholesterol 1 mg
Total Fat 2 g
Calories 64
Sodium 42 mg

Dietary Exchange

Starch 1

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