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.