Ingredients

• 3/4 cup sugar
• 1/2 cup dried cranberries
• 1/2 cup pitted and snipped dates
• 2 large eggs, beaten
• 1/3 cup chopped pistachios, preferably unsalted
• 1/3 cup chopped walnuts
• 1/3 cup chopped pecans
• 1 teaspoon rum extract
• 3/4 cup shredded coconut

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Cooking Directions

Step 1

Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove's "medium-low" setting is.

Step 2

Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.

Step 3

With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.