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Home » Dessert

Published: Feb 20, 2021 · Modified: Dec 5, 2021 by Tino Marie · This post may contain affiliate links · 1 Comment

Coconut Rice Krispie Cookies

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Sugar cookie meets Coconut Rice Krispie Treats in these delectable tender-crisp Coconut Rice Krispie Cookies.

Jump to Recipe Print Recipe

This cookie is a textural Bombshell with a capital B. It’s like a sugar cookie met a Coconut Rice Krispie Treat. It’s tender-crisp with layers of texture that make it an enjoyable eat beyond the bangin’ flavor of the cookie itself. The exterior provides a delightful crunch that yields to a tender-flaky-airy interior. The taste is sugary heaven with pronounced coconut flavor. I consider my willpower strong if I can manage to eat no more than three of these in a day. 

Cookies with Rice Krispies in them, who knew such a thing would be so good?

Rice Krispie cookies

My Mom and I discovered a Rice Krispie cookie recipe in an old church cookbook. We had to make a few interpretations and added some preferential tweaks, but the results were amazing. And worth repeating. 

Rice Krispie Cookies

What ingredients do I need to make Coconut Rice Krispie Cookies?

You will need the following to make these bomb @$$ cookies with Rice Krispies in them:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup shortening (Crisco)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup shredded coconut
  • 2 cups Rice Krispies cereal
  • ¼ cup white sugar (optional, for finishing cookies before baking)

The extra ¼ cup of sugar is optional, but I love the texture of the sugar on top of the baked cookie. It makes the finished product even better texturally. 

(As an Amazon Associate, I may earn a commission on qualifying purchases).

Shortening... or bust?

Note: I have not tried this recipe with butter or margarine. If you would like to substitute butter or margarine, I suggest chilling the dough in the refrigerator for at least an hour or two before baking. I suspect the cookie dough may spread out too much on you during baking if you don’t chill out a batch of Coconut Rice Krispie cookies made with butter or margarine beforehand. 

What is shortening?

By definition, shortening is any fat that is solid at room temperature and used in baking. In my novice baker's mind, shortening = Criso. But it's a little more complex than that. The term shortening also includes things like lard, margarine, and hydrogenated vegetable oils. Using shortening in baked goods imparts a delicate, crumbly texture to the finished product. This is a fascinating read on what shortening is (and isn't) and I highly suggest checking it out.

While technically using shortening and Crisco interchangeably isn't completely correct, when I say shortening for this Rice Krispie Cookie recipe I mean Crisco. Using Crisco here results in a cookie with a lovely tender-crisp texture.

Coconut Rice Krispie Cookies

How do you make Coconut Rice Krispie Cookies?

The process for making this Rice Krispie cookie recipe is fairly similar to making an OG batch of chocolate chip cookies. Here's what you'll need to do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add 1 cup brown sugar, 1 cup white sugar, and 1 cup shortening to a mixing bowl. Beat with a hand mixer until incorporated.
  3. Add 2 large eggs and 1 teaspoon of vanilla extract. Beat with a hand mixer until incorporated.
  4. Combine 2 cups flour, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda to a separate bowl.
  5. Add the flour mixture to the mixing bowl, a bit at a time, beating after each addition until completely incorporated. I add about ⅓ of the flour mixture at one time.
  6. Add 1 cup of coconut flakes and 2 cups of Rice Krispies cereal. Stir with a spatula until just combined.
  7. Use a cookie scoop to scoop into evenly sized balls.
  8. Dip each cookie ball into white sugar, then flatten each cookie ball slightly with the bottom of a drinking glass.
  9. Put 9-12 cookie balls to a baking sheet, evenly spaced.
  10. Bake for 9-10 minutes. But seriously, check them at 9 minutes! 
  11. Remove from oven, let sit for 30-45 seconds, then transfer to a cooling rack.
  12. Repeat with the remaining cookies.
  13. Makes 48 cookies.
Coconut Rice Krispie Cookies

Cookie Storage

Store Coconut Rice Krispie cookies in a lidded container or resealable plastic bag.

Hot Cookie Storage Tip

Put a slice of bread in the container or bag to prevent the cookies from hardening and keep 'em nice and moist. It really works! The slice of bread will be a casualty (or become destined for croutons) but keeping your cookies textually perfect is worth the sacrifice.

Coconut Rice Krispie Cookies

If you like this Rice Krispie Cookie recipe, you may also like:

  • Coconut Mexican Wedding Cookies
  • White Chocolate Cranberry Walnut Cookies
  • Coconut Rice Krispie Treats
  • Blackberry Coconut Cobbler
  • Ghirardelli Peppermint Hot Chocolate Cookies
Coconut Rice Krispie Cookies

Coconut Rice Krispie Cookies

Sugar cookie meets Coconut Rice Krispie Treat in this delectable tender-crisp cookie.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 9 mins
Total Time 29 mins
Course Dessert
Servings 48 cookies

Equipment

  • Mixing bowl
  • Hand mixer
  • Baking sheet
  • Cooling rack
  • Drinking glass

Ingredients
  

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup shortening (Crisco)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tsp baking soda
  • 1 cup shredded coconut
  • 2 cups Rice Krispies cereal
  • ¼ cup white sugar (optional, for finishing cookies before baking)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add 1 cup brown sugar, 1 cup white sugar, and 1 cup shortening to a mixing bowl. Beat with a hand mixer until incorporated.
  • Add 2 large eggs and 1 teaspoon of vanilla extract. Beat with a hand mixer until incorporated.
  • Combine 2 cups flour, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda to a separate bowl.
  • Add the flour mixture to the mixing bowl, a bit at a time, beating after each addition until completely incorporated. I add about ⅓ of the flour mixture at one time.
  • Add 1 cup of coconut flakes and 2 cups of Rice Krispies cereal. Stir with a spoon until just combined.
  • Use a cookie scoop to scoop into evenly sized balls.
  • Add ¼ cup of white sugar to a bowl. Dip each cookie ball into the sugar and put on a baking sheet. Using a drinking glass, slightly flatten the sugar-dipped cookies. Repeat until the baking sheet is full.
  • Put 9-12 cookie balls to a cookie sheet, evenly spaced.
  • Bake for 9-10 minutes. But seriously, check them at 9 minutes! 
  • Remove from oven, let sit for 30-45 seconds, then transfer to a cooling rack.
  • Repeat with remaining cookie dough. Makes 48 cookies.
Keyword christmas cookies, coconut, coconut cookie, coconut rice krispie cookie, cookies, rice krispie cookie
Tried this recipe?Let us know how it was!
Coconut Rice Krispie Cookies
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Reader Interactions

Comments

  1. Connie says

    August 05, 2022 at 2:47 pm

    I made these with butter instead of Crisco. I refrigerated for about 3 hours. I made half the cookies with the refrigerated dough and let the rest come to room temperature. The cold dough cookies didn’t spread much and took 11-12 minutes. The room temp dough cookies spread a little more and took 9-10 min. Both batches delicious. This recipe is a keeper.

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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

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