Coconut Lover’s Rice Krispy Treats Recipe

Introduction

These Coconut Lover’s Rice Krispy Treats are a delightful twist on the classic favorite, packed with toasted shredded coconut and extra marshmallows for a chewy, sweet bite. Perfect for coconut fans craving a simple no-bake dessert that’s quick to whip up and sure to please a crowd.

Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups marshmallows (additional, for mix-in)
• 1½ cups sweetened shredded coconut
• ¼ cup sweetened shredded coconut (for topping)

Instructions

1. Step 1: Line a large baking sheet or a 9×13-inch pan with parchment paper and set aside. If using foil instead, grease it well 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 they are fully melted and smooth.
3. Step 3: Remove the pot from heat and fold in the crisp rice cereal until evenly coated with the marshmallow mixture.
4. Step 4: Stir in the additional 2 cups of marshmallows and 1½ cups shredded coconut, distributing them evenly throughout the mixture.
5. Step 5: Scoop the sticky mixture onto the prepared pan. Using a lightly buttered spatula or spoon, gently press the mixture evenly across the pan, being careful not to press too firmly to keep the treats light and chewy.
6. Step 6: Sprinkle the remaining ¼ cup of shredded coconut on top for a decorative and flavorful finish. Allow the treats to cool for a few minutes before slicing.
7. Step 7: Slice into squares once set, then enjoy your chewy, coconut-packed Rice Krispy Treats!

Tips & Variations

• For a toasted coconut flavor, lightly toast the shredded coconut in a dry pan before mixing it in.
• Use white chocolate chips or drizzle melted white chocolate over the top for an extra decadent touch.
• Substitute crisp rice cereal with a gluten-free version if needed.
• Add chopped nuts like macadamia or almonds for some crunch and contrast.

Storage

Store the treats in an airtight container at room temperature for up to 3-4 days. If you prefer them firmer, refrigerate and bring to room temperature before serving. These treats do not reheat well, so enjoy them fresh for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of miniature?

Yes, you can use regular marshmallows. Chop them into smaller pieces to help them melt evenly and blend well with the cereal.

How can I make these treats less sticky?

Use a buttered spatula or spoon to gently press the mixture without packing it too tightly. Letting them cool completely before cutting also helps reduce stickiness.

Coconut Lover’s Rice Krispy Treats Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

These Coconut Lover’s Rice Krispy Treats combine classic crispy rice cereal with the tropical flavor of shredded coconut and extra marshmallows for a chewy, sweet, and irresistibly coconutty treat. Perfect as a no-bake dessert or snack, these treats come together quickly and are a delightful twist on the traditional recipe.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12–18 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups additional marshmallows (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-inch pan with parchment paper. Alternatively, you can use foil but be sure to grease it well with butter to prevent sticking.
2. Melt butter and marshmallows: In a large pot over medium heat, melt 6 tablespoons of butter. Once melted, add 8 cups of miniature marshmallows and stir continuously until fully melted and smooth.
3. Combine with cereal: Remove the pot from heat. Immediately add 6 cups of crisp rice cereal and stir until the cereal is completely coated with the marshmallow mixture.
4. Add extra marshmallows and coconut: Gently fold in 2 cups of additional marshmallows and 1½ cups of sweetened shredded coconut for added texture and flavor.
5. Transfer mixture to pan: Using a lightly buttered spatula or spoon, scoop the sticky mixture onto the prepared pan. Press the mixture evenly across the pan surface, taking care not to press too firmly to keep the treats light and chewy.
6. Top and cool: Sprinkle the remaining ¼ cup of shredded coconut evenly on top for a decorative finish. Let the treats cool for several minutes to set.
7. Slice and store: Once set but still slightly warm, slice into 12-18 bars. Store the treats in an airtight container at room temperature for several days to maintain freshness.

Notes

• For easier cutting, lightly butter your knife before slicing to prevent sticking.
• You can substitute the crisp rice cereal with gluten-free rice cereal if desired.
• These treats are best enjoyed within 3-4 days for optimal freshness.
• Press the mixture lightly to maintain a chewy texture rather than a dense or hard bar.
• Feel free to toast the shredded coconut lightly before mixing for a nuttier flavor.

Keywords: Rice Krispy Treats, Coconut, No Bake Dessert, Marshmallow Treats, Easy Snacks, Sweet Treats