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.

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

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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.

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.