1 c. sweet cream butter
1 c. firmly packed brown sugar
8 oz. pkg. chopped dates
1 egg
1 tbsp. vanilla
3 c. toasted rice cereal
1 c. flaked coconut
1/2 c. chopped maraschino cherries
2 1/2 c. flaked coconut

In heavy 10-inch skillet, melt butter over medium heat, 4 to 5 minutes. Stir in sugar and dates; remove from heat. Add egg; return to heat. Continue cooking over medium heat, stirring constantly, until mixture boils all over the top, 4 to 6 minutes. Boil for 1 minute, stirring constantly. Remove from heat.

Add remaining ingredients except 2 1/2 cups coconut; stir until all ingredients are moistened, 1 to 2 minutes. Let stand 10 minutes; shape rounded teaspoonsful of dough into 1-inch balls. Roll in coconut. Yield: 5 dozen.