Coconut Lover’s Rice Krispy Treats Recipe

Introduction

If you love the chewy, nostalgic crunch of classic Rice Krispy treats and can’t get enough of coconut, this recipe is for you. Coconut Lover’s Rice Krispy Treats combine crispy cereal with sweet marshmallows and shredded coconut for a tropical twist on a fun, easy dessert.

Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups marshmallows (for additional add-in, do not melt these with the butter)
• 1½ cups sweetened shredded coconut (plus an additional ¼ cup for topping)

Instructions

1. Step 1: Line a large baking sheet or a 9×13-inch pan with parchment paper and set aside. If you prefer using foil, grease it thoroughly with butter to prevent sticking.
2. Step 2: Melt the butter in a large pot over medium heat. Add 8 cups of miniature marshmallows and stir continuously until completely melted and smooth. (If you prefer, you can melt the butter and marshmallows together in the microwave in 30-second intervals, stirring in between.)
3. Step 3: Remove the pot from heat. Stir in the crisp rice cereal until well coated. Then gently fold in the additional 2 cups of marshmallows and 1½ cups shredded coconut.
4. Step 4: Transfer the sticky mixture into the prepared pan. Using a spatula or spoon lightly greased with butter, press the mixture evenly but gently across the pan without compacting it too firmly.
5. Step 5: Sprinkle the ¼ cup extra shredded coconut evenly on top for extra flavor and texture. Allow the treats to cool for a few minutes before slicing into squares.

Tips & Variations

• For a more intense coconut flavor, toast the shredded coconut lightly before mixing it in.
• Use gluten-free rice cereal to make this treat gluten-free.
• Try adding chopped nuts or a drizzle of melted chocolate on top for extra texture and taste.

Storage

Store the treats in an airtight container at room temperature for up to 3 days to keep them chewy and fresh. If you want them a bit softer, you can warm them slightly in the microwave before serving. For longer storage, freeze the bars wrapped tightly in plastic wrap for up to 2 weeks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of miniature ones?

Yes, you can use regular-sized marshmallows. Just keep an eye on melting times, and if needed, cut them into smaller pieces for faster and more even melting.

How do I prevent the treats from sticking to the pan?

Line your pan with parchment paper or grease the pan or foil well with butter before adding the mixture. Lightly buttering your spatula or spoon when pressing the mixture also helps prevent sticking.

Coconut Lover’s Rice Krispy Treats Recipe

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Indulge in the sweet, chewy goodness of Coconut Lover’s Rice Krispy Treats. These classic treats get a tropical twist with toasted shredded coconut mixed into the crispy rice cereal and extra marshmallows, delivering a perfect balance of buttery sweetness and coconut flavor in every bite. Easy to make and perfect for snacking or dessert, they’re a delightful treat for coconut fans and dessert lovers alike.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 16 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups marshmallows (for additional add-in, not melted with butter)
• 1½ cups sweetened shredded coconut
• ¼ cup sweetened shredded coconut (for topping)

Instructions

1. Prepare the pan: Line a large baking sheet or a 9×13 pan with parchment paper and set aside. Alternatively, you can use foil, but be sure to grease it very well with butter to prevent sticking.
2. Melt butter and marshmallows: In a large pot over medium heat, melt the 6 tablespoons of butter. Once melted, add 8 cups of miniature marshmallows and stir continuously until completely melted and smooth. (Microwave directions: melt butter and marshmallows in 30-second increments, stirring in between, until smooth.)
3. Combine cereal and mix-ins: Remove the pot from heat. Add 6 cups of crisp rice cereal into the melted marshmallow mixture and stir until the cereal is fully coated and combined. Then fold in the additional 2 cups of marshmallows and 1½ cups of sweetened shredded coconut evenly throughout the mixture.
4. Press into pan: Using a lightly buttered spatula or spoon, scoop the sticky mixture onto the prepared pan. Gently press and spread the mixture evenly across the pan, being careful not to press too firmly to retain some fluffiness.
5. Cool and serve: Sprinkle the ¼ cup of shredded coconut over the top for garnish. Let the treats cool for a few minutes until set, then slice into squares. Store leftovers in an airtight container for up to several days to maintain freshness.

Notes

• For a quicker method, you can melt the butter and marshmallows together in the microwave in 30-second bursts, stirring frequently to avoid burning.
• Pressing the mixture too hard can lead to dense treats; a gentle press will keep them light and chewy.
• Using an airtight container for storage helps keep the treats fresh and chewy for up to 5 days.
• Feel free to substitute sweetened coconut with unsweetened if you prefer less sweetness.

Keywords: Rice Krispy Treats, Coconut Rice Krispies, Marshmallow Treats, Easy Dessert, Coconut Dessert, Sweet Snacks