These Coconut Rice Krispie Treats offer a nutty twist on classic rice cereal treats. It’s a simple addition but so good loaded with fluffy marshmallows and toasted coconut flavor throughout with a little more added on top.
Now, you’re initial thought may be coconut equals tropical flavor, but no. These treats don’t really have a tropical flavor. Instead, the toasted coconut brings more of a holiday dessert flavor.
So they will definitely fit in at your Thanksgiving or Christmas dessert table.
You want some other quick treats for the holidays? Try our pumpkin crispy treats or our salted caramel Rice Krispie treats.
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Why You’ll Love This Recipe…
- You or the coconut lovers in your life will go crazy for these! They have that buttery and nutty coconut flavor throughout along with fluffy and gooey marshmallow pulls. Heck, even those who don’t usually care for coconut will like them.
- Like with all treats, these are no-bake. It’s always great when you can make a gourmet treat that doesn’t require a lot of ingredients and turning on the oven.
- Easy to customize. You don’t have to stop at toasted coconut. I think a drizzle of milk or dark chocolate and caramel would elevate them to something unbelievable. Like next level deliciousness.
Ingredients
- Rice Cereal – fresh rice cereal is the way to go.
- Marshmallows – fresh mini marshmallows melt faster and more evenly.
- Coconut – shredded sweetened toasted coconut gives the treats that nuttiness that makes these treats sooo good!
- Butter – unsalted butter.
- Vanilla Extract – a splash of vanilla extract adds a bakery-style quality that upgrades them.
- Salt – a pinch of salt makes them taste just a little sweeter. That’s a good thing!
See the recipe card for quantities.
How to Make Coconut Rice Krispie Treats
Preheat the oven to 350°F. Spread the shredded coconut in an even layer on a baking sheet. Bake for 5–8 minutes, stirring once or twice, until lightly golden.
Keep a close eye on it, as coconut browns quickly. Let cool completely.
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
Place the butter in a large pot over medium heat.
Add 14 ounces of the mini marshmallows to the butter and stir until melted and smooth.
Stir in the vanilla and kosher salt.
Add the Rice Krispies cereal and toasted coconut, reserving a couple of tablespoons of coconut for topping. Stir until evenly coated.
Fold in the remaining 4 ounces of mini marshmallows.
Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
Allow the treats to cool for 1 hour before cutting into 16 squares.
Top Tip
When toasting the coconut, keep a close eye on it as things can go from lightly toasted and nutty to burned in just a couple of minutes.
Storage
You can store these treats in an airtight container at room temperature for a few days. Refrigerating them is not recommended as it can make them soggy.
Freezing the treats by wrapping them individually and placing them in a freezer bag. You can freeze them for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
No. You can also use unsweetened shredded coconut too. However, the treats will be less sweet and not as chewy.
I suppose you could make the recipe without toasting the coconut, but I wouldn’t. Toasting it adds a certain nutty and buttery flavor that untoasted coconut doesn’t. It’s certainly worth the extra few minutes.
Sure, if all you have are large marshmallows, then use them. If you’re making a grocery list, I’d go for mini marshmallows as they melt faster and more evenly.
Coconut Rice Krispie Treats Recipe
Ingredients
- 6 Tbsp Unsalted Butter
- 16 Oz Mini Marshmallows Divided
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 6 Cups Rice Krispie Cereal
- 1 Cup Sweetened Shredded Coconut
Instructions
- Preheat the oven to 350°F. Spread the shredded coconut in an even layer on a baking sheet. Bake for 5–8 minutes, stirring once or twice, until lightly golden. Keep a close eye on it, as coconut browns quickly. Let cool completely.
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- Place the butter in a large pot over medium heat.
- Add 14 ounces of the mini marshmallows to the butter and stir until melted and smooth.
- Stir in the vanilla and kosher salt.
- Add the Rice Krispies cereal and toasted coconut, reserving a couple of tablespoons of coconut for topping. Stir until evenly coated.
- Fold in the remaining 4 ounces of mini marshmallows.
- Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
- Allow the treats to cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
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