Coconut Lover’s Rice Krispy Treats
Ingredients
- 4 tablespoons unsalted butter
- 10 oz mini marshmallows
- ½ teaspoon vanilla extract
- Pinch of salt
- 5½ cups Rice Krispies cereal
- 1½ cups sweetened shredded coconut divided
- ½ cup coconut cream or full-fat coconut milk
- ¼ cup white chocolate chips optional
- Extra toasted coconut or white chocolate drizzle optional
Instructions
- Toast 1 cup of the shredded coconut in a dry skillet over medium heat until lightly golden; set aside to cool
- Melt butter in a large saucepan over low heat, add marshmallows, and stir until smooth
- Remove from heat and stir in vanilla extract, salt, and coconut cream
- Fold in Rice Krispies cereal until evenly coated
- Fold in toasted coconut, remaining ½ cup untoasted coconut, and white chocolate chips if using
- Press mixture gently into a greased or parchment-lined 9×13-inch pan
- Sprinkle extra toasted coconut on top and lightly press in
- Let set at room temperature for 45–60 minutes before slicing
Notes
• Toasting coconut adds depth and prevents overpowering sweetness
• Use coconut cream for the richest flavor and softest texture
• Keep heat low to avoid tough marshmallows
• Press lightly into the pan to maintain a chewy texture
• Best stored at room temperature for optimal softness
• Use coconut cream for the richest flavor and softest texture
• Keep heat low to avoid tough marshmallows
• Press lightly into the pan to maintain a chewy texture
• Best stored at room temperature for optimal softness