I discovered these delightful Toasted Coconut Rice Krispie Treats—a coconut‑forward twist on the classic marshmallow‑cereal bar. They feature a chewy, buttery base studded with toasted coconut and finished with vibrant pink sprinkles (for Breast Cancer Awareness), all made without butter, using coconut oil instead.
Why I’ll Love This Recipe
I love that this version skips butter entirely and relies on coconut oil, which gives a lighter mouthfeel and a less greasy finish. The toasted coconut adds a nutty crunch and deep flavor that elevates every bite. With a fun pop of pink sprinkles, they feel festive and tropical—I always make them when I want something nostalgic yet memorable.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup shredded sweetened coconut
6 cups Rice Krispie cereal
Coconut oil (in place of standard butter)
10 oz mini marshmallows (approximately 1 bag)
1 teaspoon coconut extract
Pink sprinkles (optional, for color/theme)
directions
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Toast the coconut: I place the shredded coconut in a skillet over low heat, stirring constantly until it turns golden brown. As soon as it shows color, I remove it to stop any burning.
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Combine rice cereal and about three‑quarters of the toasted coconut in a large bowl.
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Melt coconut oil (in quantity needed) and add marshmallows in a saucepan over medium heat. Stir constantly until completely melted and smooth. Remove from heat and stir in coconut extract.
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Pour marshmallow mixture over cereal‑coconut mixture and mix gently until evenly coated.
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Transfer mixture to a foil‑lined and lightly greased 9×9″ pan. Press it evenly into the pan.
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Sprinkle the remaining toasted coconut (and pink sprinkles, if using) on top, pressing gently to help them adhere.
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Let the bars set at room temperature for about 1 hour until firm.
Servings and timing
These treats yield around 16 to 20 bars depending on cut. Prep time is approximately 10–15 minutes, with about 1 hour rest time for setting—total time under 1 hour 20 minutes. I typically slice into 16 bars.
Variations
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I sometimes brown the coconut oil instead of simply melting it, creating a richer, caramel‑like flavor similar to brown‑butter bars.
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For extra indulgence, I fold in mini chocolate chips or drizzle melted chocolate on top once they’ve set.
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I can swap part of the coconut with toasted coconut flakes or add chopped nuts for texture.
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Using unsweetened coconut gives a less cloying sweetness and toasts more evenly.
storage/reheating
I store these bars in an airtight container at room temperature for up to 1 week. They don’t need reheating—they’re perfect as is. If stacking, I place parchment paper between layers to prevent sticking.
FAQs
What if my coconut burns during toasting?
I keep the coconut in constant motion and use low heat. As soon as pieces begin to brown, I remove them immediately to halt further cooking.
What can I use instead of coconut oil?
I can use unsalted butter as a substitute—but note that coconut oil gives a cleaner, less greasy result consistent with the original recipe.
Can I use frozen coconut instead of fresh?
No, frozen coconut tends to steam and won’t toast properly. I always use freshly packaged or dried coconut flakes for the best crispness.
Can I skip the pink sprinkles?
Absolutely. The sprinkles are purely decorative. Without them, the bars still taste fantastic and let the coconut flavor shine.
Can I freeze these treats?
Yes, I can freeze them for up to a month between sheets of wax or parchment paper. Thaw at room temperature before serving. Their texture holds up very well.
Conclusion
I find these Toasted Coconut Rice Krispie Treats to be a perfect blend of nostalgia and tropical flair. With no butter, lots of golden toasted coconut, and a delicate sweetness from marshmallows and coconut extract, they’re unexpectedly light and utterly addictive. Whether for a casual snack or themed celebration, they never disappoint.
Print
Toasted Coconut Rice Krispie Treats
- Total Time: 20 minutes
- Yield: 16 servings
Description
A tropical twist on a classic favorite—these gooey Rice Krispie treats are packed with toasted coconut and sweet marshmallows for an irresistible chewy, crunchy snack.
Ingredients
3 cups sweetened shredded coconut
4 tablespoons unsalted butter
10 ounces mini marshmallows
6 cups Rice Krispies cereal
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast for 5–7 minutes, stirring halfway through, until golden. Set aside to cool.
In a large pot, melt butter over medium-low heat.
Add mini marshmallows and stir constantly until melted and smooth.
Stir in vanilla extract and salt.
Remove from heat and quickly fold in Rice Krispies cereal and toasted coconut, reserving a small handful of coconut for topping.
Press the mixture evenly into a greased 9×13-inch pan using a spatula or wax paper.
Sprinkle the reserved toasted coconut on top and lightly press to adhere.
Let cool completely before slicing into squares and serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
