Rice Krispie Cookies (with Coconut)

coconut rice krispie cookies stacked on a plate

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4.88 from 16 votes

Rice Krispie Cookies (with Coconut)

Sugar cookie meets Coconut Rice Krispie Treat in this delectable tender-crisp cookie.

Prep Time20

Cook Time9

Total Time29

Course: Dessert

Cuisine: American

Keyword: coconut rice krispie cookie, rice krispie cookie

Servings: cookies

Calories: 111kcal

Author: Christina Koncker

Equipment

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 teaspoon 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.
1 cup brown sugar, 1 cup white sugar, 1 cup shortening
Add 2 large eggs and 1 teaspoon of vanilla extract. Beat with a hand mixer until incorporated.
2 large eggs, 1 teaspoon vanilla extract
Combine 2 cups flour, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda to a separate bowl.
2 cups flour, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda
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 shredded coconut and 2 cups of Rice Krispies cereal. Stir with a spoon until just combined.
1 cup shredded coconut, 2 cups Rice Krispies cereal
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.
¼ cup white sugar
Put 9-12 cookie balls to a cookie sheet, evenly spaced. And leave plenty of space because this is the kind of cookie that likes to spread out while baking.
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.

Notes

For best results, devour these Rice Krispie cookies within 1 week (7 days). You can also freeze them; I recommend using them within 3-6 months.

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.

Nutrition