Date, Coconut & Walnut Truffles

This is yet another Christmas recipe from my childhood. My mom used to make these all the time back when I was growing up and she would bust out batches of cookies for the holidays. This is another oldie that I decided needed to be resurrected this year. The name on my mom’s recipe card for these is “No-Bake Meatball Cookies” but they’re not really cookies at all, so I took the liberty of renaming them ;-) I actually Googled “meatball cookies” and they are something very different than these babies, so I’m not sure where the name comes from. Even though my mom has this on one of her many “favorite” index cards, I also found it in the old ladies auxiliary cookbook that the Pecan Tassies came from. So many wonderful old treasures of recipes in that book! And these are no exception.

These truffles (I’ve decided that’s probably the best description for them) are packed with dates, walnuts, coconut and miniature marshmallows, are held together with sweetened condensed milk, and then rolled in a mixture of ground nuts and coconut. They are sweet, rich, and amazingly delicious. I absolutely love dates (probably even more than I love figs, which is a LOT), so these are right up my alley. They are different and a great treat to keep around during the holidays. Plus, they’re nostalgic, so big-time bonus!

Three years ago: Chocolate Chip Tea Cookies and Basic Biscotti

Date, Coconut, Walnut & Marshmallow Truffles

Servings 96 to 120 truffles (depending on size)
Prep 10 minutes
Chilling time 4 hours
Total 10 minutes
Course: Snack
Cuisine: American
Author: Michelle

These truffles are so easy to make and super tasty!

Ingredients:

  • 3
    cups
    chopped walnuts
  • 2
    cups
    graham cracker crumbs
  • 2
    cups
    shredded coconut
  • 1
    pound
    miniature marshmallows
  • 1
    pound
    chopped dried dates
  • 28
    ounces
    sweetened condensed milk
  • Extra coconut & ground nuts for rolling

Directions:

  1. Combine the walnuts, graham cracker crumbs, coconut, marshmallows, dried dates and sweetened condensed milk in a large bowl with a wooden spoon until mixture is evenly moistened. In a shallow plate, mix together the extra coconut and ground nuts. Roll heaping teaspoons into balls and roll them in the coconut/ground nut mixture. Place on parchment-lined baking sheets to dry, at least 4 to 6 hours. Store in an airtight container.

Nutrition:

Calories: 95kcal
Fat: 3g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 30mg
Potassium: 87mg
Carbohydrates: 14g
Sugar: 11g
Protein: 1g
Vitamin A: 25%
Vitamin C: 0.3%
Calcium: 31%
Iron: 0.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!