This coconut-lovers Rice Krispie Treats recipe is a fun variation for coconut-crazy confectionistas. Coconut is added THREE ways, guaranteeing every bite is crisp coconut perfection.
Add 2 tablespoons of butter and 2 tablespoons of coconut oil to a large stovetop pot over medium-low heat.
2 tablespoons butter, 2 tablespoons coconut oil
Once melted, add 1 teaspoon coconut extract and the marshmallows. Stir.
1 teaspoon coconut extract
Melt marshmallows over medium-low heat, stirring occasionally.
10 ounces marshmallows
Line a 9x9 pan with wax paper. You can also add a spritz of a nonstick cooking spray if you want to hedge your bets that the treats won’t fight you when you’re ready to devour them.
Add coconut flakes to a spice grinder and grind for 10-15 seconds, until the flakes reach a powder-like consistency.
½ cup unsweetened flaked coconut
Once the marshmallows have melted, add 6 cups Rice Krispie cereal and the ground coconut flakes. Stir quickly and furiously until the Rice Krispie cereal is well coated.
6 cups Rice Krispie cereal
Pour the mixture into the pan, pushing down with a rubber scraper until they are uniform in height across the pan. Let cool.
Once cooled off and set, remove the treats from the pan by pulling up on the sides of the wax paper.
Set on a cutting board and cut into desired sizes.
Notes
These marshmallow treats are best stored in an airtight container for up 3-4 days. You can also freeze them for up to 2 months.*Nutrition information was calculated using an online nutrition calculator and should be considered estimates.