Still using up the pantry. I found dates and coconut, and remembered these sweet, old-fashioned cookies that my Nana used to make. Salted butter works best. Enjoy!
In a medium-sized cast-iron skillet, melt butter over low heat. Remove from heat and stir in brown sugar. Stir in egg and chopped dates. Return the pan to the stove. Cook mixture over moderate heat, stirring constantly, until smooth and thickened. Remove from heat and cool, stirring often, about 5 minutes (or until cool enough to handle). Stir in pecans and cereal.
Spread coconut flakes on a small plate. Using buttered hands, roll spoonfuls of the mixture into generous 1” balls, rolling each ball in coconut before setting it aside. You’ll end up with about 30 cookies. Let cool. Store in an airtight container in the fridge. Serve cold or at room temperature.