Coconut Lover’s Rice Krispy Treats Recipe

Introduction

If you adore coconut and crave the perfect rice krispy treat, this Coconut Lover’s Rice Krispy Treats recipe is made just for you. Combining chewy marshmallows with toasted coconut, these treats are soft, sticky, and utterly irresistible. Prepare to fall in love with every bite of this indulgent dessert.

Ingredients

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

Instructions

1. Step 1: Line a large baking sheet or a 9×13 pan with parchment paper and set aside. If using foil, 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 melted and smooth.
3. Step 3: Remove the pot from heat and quickly stir in the crisp rice cereal until evenly coated.
4. Step 4: Gently fold in the additional 2 cups of marshmallows and 1½ cups of shredded coconut to the mixture.
5. Step 5: Scoop the sticky mixture onto the prepared pan. Use a lightly buttered spatula or spoon to spread the mixture evenly across the pan without pressing too firmly.
6. Step 6: Let the treats cool for a few minutes to set before slicing into squares. Optionally, sprinkle the top with the reserved ¼ cup shredded coconut before cooling.

Tips & Variations

• Press the mixture gently when spreading to keep the treats soft and chewy instead of too firm and hard.
• Don’t skimp on the marshmallows—they make the treats extra gooey and delicious.
• For a toasted coconut flavor, lightly toast the shredded coconut before mixing it in.
• Try mixing in chopped nuts or chocolate chips for extra texture and flavor variations.

Storage

Store these rice krispy treats in an airtight container at room temperature for up to 3-4 days. They maintain their softness best when kept sealed. If they firm up, you can microwave them for a few seconds to soften before enjoying again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of miniature?

Yes, regular marshmallows will work. You may want to chop them into smaller pieces for easier melting and mixing with the cereal.

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

Using parchment paper or well-greased foil will prevent sticking and make it easier to remove the treats. Butter your spatula or spoon before pressing the mixture into the pan to avoid sticking as well.

Coconut Lover’s Rice Krispy Treats Recipe

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★★★★★

4.8 from 57 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: 12–18 servings 1x
• Diet: Vegetarian

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Description

Indulge in these Coconut Lover’s Rice Krispy Treats, a perfect balance of chewy, soft, and slightly sticky textures combined with a rich coconut flavor. Loaded with extra marshmallows and toasted shredded coconut, these no-bake treats will quickly become your favorite dessert to satisfy cravings with a tropical twist.

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Ingredients

Scale 1x2x3x

Main Ingredients

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

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Instructions

1. Prepare the Pan: Line a large baking sheet or 9×13-inch pan with parchment paper. If using foil, 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. Add the 8 cups of miniature marshmallows and stir continuously until they are completely melted and smooth.
3. Add Cereal: Remove the pot from heat and immediately add the 6 cups of crisp rice cereal. Stir gently and thoroughly to combine the cereal with the melted marshmallow mixture.
4. Incorporate Additional Ingredients: Stir in the additional 2 cups of marshmallows (without melting them) and 1½ cups of sweetened shredded coconut to add texture and flavor.
5. Transfer and Shape: Scoop the sticky cereal mixture onto the prepared pan. Using a lightly buttered spatula or spoon, gently press the mixture evenly across the pan. Be careful not to press too firmly to maintain the desired soft and chewy texture.
6. Cool and Slice: Allow the treats to cool for several minutes until firm enough to slice. Sprinkle the remaining ¼ cup of shredded coconut on top during cooling for added coconut flavor and decoration.
7. Store: Once cooled, slice into 12-18 servings. Store in an airtight container at room temperature for several days.

Notes

• Do not press the mixture down too hard when spreading it in the pan; pressing too firmly will result in tough, hard treats rather than soft, chewy ones.
• Use plenty of marshmallows to achieve that classic gooey texture; skimping on marshmallows can lead to dry, crumbly treats.
• Grease spatula or spoon lightly with butter to prevent sticking when pressing the mixture into the pan.
• These treats are best enjoyed fresh but can be stored in an airtight container for up to 3-5 days.
• Consider toasting the shredded coconut for a nuttier flavor before mixing it in.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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