PREPARATION:

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.