Why You’ll Love This Recipe
I love these treats because they’re incredibly easy to make, require no baking, and are packed with coconut flavor. The chewy texture from the shredded coconut adds a delightful contrast to the crispy rice cereal. They’re perfect for parties, lunchboxes, or anytime I need a sweet and simple pick-me-up.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 6 tablespoons unsalted butter
- 8 cups miniature marshmallows (about 14 oz)
- 6 cups crisp rice cereal
- 1 cup sweetened shredded coconut
Optional: extra coconut or a sprinkle of sea salt
Directions
- I grease a 9×13‑inch baking pan or line it with parchment paper.
- In a large saucepan over low heat, I melt the butter. Then I add the marshmallows and stir constantly until they’re fully melted and smooth.
- I remove the pan from the heat and immediately stir in the rice cereal and shredded coconut until everything is evenly coated.
- I press the mixture firmly into the prepared pan using a buttered spatula or plastic wrap sprayed with non-stick spray.
- Optionally, I sprinkle a bit of extra shredded coconut or a touch of sea salt on top.
- I let the bars cool completely at room temperature for about an hour, then cut into bars or squares and serve.
Servings and timing
This recipe makes 15 bars. Prep time is 5 minutes, cook time is 10 minutes, and total time is about 1 hour 15 minutes including cooling. Each bar contains approximately 220 kcal.
Variations
Sometimes I mix in a handful of mini chocolate chips or drizzle melted white chocolate over the top for an extra treat. I’ve also used toasted coconut for even more flavor. For a vegan version, I use plant-based butter and marshmallows.
storage/reheating
I store the bars in an airtight container at room temperature for up to 4 days. They keep well in the fridge too, especially in warm weather, but I always let them come to room temperature before serving.
FAQs
Can I use unsweetened coconut?
Yes, but I find that sweetened shredded coconut adds the best texture and flavor for this recipe.
How do I keep them from sticking to my hands?
I grease my hands or spatula lightly with butter or spray to make pressing them into the pan easier.
Can I add other mix-ins?
Absolutely. I’ve added chopped nuts, dried fruit, or even a sprinkle of cinnamon.
Are these treats freezer-friendly?
Yes, I freeze them in layers with parchment paper between and thaw at room temperature before serving.
Can I use large marshmallows instead of mini?
Yes, I just chop them into smaller pieces to help them melt evenly.
Conclusion
These Coconut Lover’s Rice Krispy Treats are my favorite way to turn a classic into something tropical and chewy. They’re quick to make, perfect for any occasion, and always bring a little sunshine to the snack table.
Print
Coconut Lover’s Rice Krispy Treats
- Total Time: 1 hour 15 minutes (including cooling)
- Yield: 15 bars
- Diet: Vegetarian
Description
These coconut rice krispy treats are soft, chewy, and full of tropical flavor. A no-bake dessert that’s easy to make and perfect for any occasion.
Ingredients
6 tablespoons unsalted butter
8 cups miniature marshmallows (about 14 oz)
6 cups crisp rice cereal
1 cup sweetened shredded coconut
Optional: extra shredded coconut or a sprinkle of sea salt
Instructions
Lightly grease or line a 9×13-inch baking dish with parchment paper.
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly until melted and smooth.
Remove from heat and stir in rice cereal and shredded coconut until well combined.
Press mixture into prepared pan using a greased spatula or plastic wrap.
Optionally, sprinkle extra coconut or sea salt on top.
Let cool at room temperature for 1 hour before slicing into bars or squares.
Notes
Use toasted coconut for added flavor.
For a vegan version, use plant-based butter and vegan marshmallows.
Drizzle with melted chocolate for an indulgent variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
