Publisher Photo
Publisher Photo
While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.—Virginia Barber, Waynesville, Georgia
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 1 cup chopped almonds
  • 1 cup sweetened shredded coconut
  • 1 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions

In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish.
Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container. Yield: 3 dozen.
Originally published as Sugar Plums in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p21

Nutritional Facts

1 each: 79 calories, 3g fat (1g saturated fat), 12mg cholesterol, 11mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 1 cup chopped almonds
  • 1 cup sweetened shredded coconut
  • 1 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  1. In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish.
  2. Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container. Yield: 3 dozen.
Originally published as Sugar Plums in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p21

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