|Almond paste||8 Ounce, crumbled (1 Can)|
|Flaked coconut||1 Cup (16 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Chopped candied cherries||1⁄4 Cup (4 tbs)|
|Pitted dates||14 Ounce (2 Containers, 7 Ounce Size)|
|Granulated sugar||2 Tablespoon (Adjust Quantity As Needed)|
1. In small bowl, combine almond paste, coconut, com syrup and cherries; mix well.
2. With a sharp knife, make a lengthwise slit in each date. Force open and fill each with about 1 1/2 teaspoons almond-paste mixture. Close dates partially, leaving about 1/2 inch of filling showing.
3. Roll each stuffed date in sugar. Pack in a tightly covered container, and refrigerate. Dates will keep several weeks. Reroll in sugar before serving.