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|
|1/4||teaspoon rum extract|
|1-1/4||cups crushed gingersnaps|
- Combine white chocolate chips and corn syrup in large saucepan. Cook and stir over low heat until melted and smooth.
- Stir in dates, cherries, vanilla and rum extract until well blended. Add gingersnaps; stir until well blended. (Mixture will be stiff.)
- 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.
|Serving Size:||1 cookie|
|Total Fat||2 g|
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