I looooove coconut so much that I had to make these—had to! And I’m glad I did, too. This recipe is a keeper!

I found this recipe at Craving Chronicles but had to change it up a bit—I wish I’d increased it to fit into a 9×13″ pan, but I wasn’t smart enough. You can though, just increase all the ingredients by 50%, and don’t throw out that extra ounce of marshmallows, throw the whole pound bag in there! 

One more thing, I’ve made these several times now, and I don’t think I’ll put a chocolate drizzle on them again—the coconut goodness does it for me; I don’t need the chocolate 🙂  But you do what suits your palate best, okay?

One MORE more thing, in the photo at the top, I put the chocolate on top of the coconut—ooops. If you do use chocolate, don’t do this. The chocolate and coconut fall off. Chocolate first, then coconut, okay?

Here’s a picture of the treats without the chocolate.

Photo Credit to How To Make Cereal Treats.

Toasted Coconut Rice Krispie Treats

INGREDIENTS

• 3 tablespoons butter
• 10 ounces mini marshmallows
• ½ cup shredded sweetened coconut
• 1 teaspoon coconut extract
• 5 cups Rice Krispies cereal
• ½ cup toasted shredded coconut*
• 3 ounces (about ½ cup) bittersweet chocolate chips, melted—optional

DIRECTIONS

* To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300°, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool.

1. Prepare an 8-9″ square dish by either buttering or spraying with cooking spray.
2. In a large saucepan, melt butter, add marshmallows and heat over medium-low heat, stirring until melted.
3. Stir in shredded coconut and coconut extract, then remove from heat.
4. Add Rice Krispies and stir until thoroughly coated.
5. Spread Rice Krispie mixture into prepared pan with the back of a buttered spatula or using a sheet of waxed paper. Press mixture firmly into an even layer.
6. If desired, melt chocolate chips and drizzle over the tops of the treats, or spread slightly, if desired.
7. Sprinkle toasted coconut and press lightly to adhere to the chocolate and the top of the treats.
8. Cool at room temperature until chocolate hardens.

Once cool, cut into squares and enjoy! Thanks for stopping by my kitchen today!