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Toasted Coconut Rice Krispies Treats use my best recipe and add tons of coconut flavor! Coconut lovers are going to love these – they’re chewy and crunchy with coconut in every single bite. If you’re in search of the perfect treat – this is it!

Two rice crispy treat bars stacked on top of each other, with a plate of more bars and a small glass bowl of toasted bits in the background on a white surface.

Coconut Rice Krispie Treats are my new favorite – these are so easy to make! They’re my classic Rice Krispie treat recipe but I add toasted coconut and coconut extract for extra flavor. They’re thick and chewy with the perfect texture; they are an amazing Rice Krispie treat! Coconut is good any time of the year – and so are cereal treats. I’ve got so many recipes, but I think this one is my favorite.

Top-down view of ingredients for a recipe: a bowl of Rice Krispie cereal, a bowl of mini marshmallows, a bowl of toasted coconut, a stick of butter, and a bottle of vanilla extract, labeled accordingly.

How to make Coconut Rice Krispies Treats

  1. You’ll want any brand puffed rice cereal. Make sure it’s fresh and not stale.
  2. For best results use mini marshmallows that are fresh – they melt the best.
  3. While I use the usual butter called for, you can substitute coconut oil if you prefer.
  4. The secret ingredient is coconut extract! It adds so much flavor.
  5. I also mixed in a bunch of toasted coconut, which you can make ahead of time and store in an airtight container. I prefer toasting coconut on the stove, and watch it closely.
  6. Make sure to use the sweetened shredded (or flaked) coconut you find in the baking aisle (also called Angel Flake).
Two golden, gooey rice crispy treats stacked on top of each other, showing their crispy, airy texture and sticky marshmallow binding, with more treats blurred in the background.

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Storing Rice Krispie Treats

  • Store cooled treats in an airtight container at room temperature for up to 4 days.
  • You can freeze cereal treats! Just wrap them separately in plastic wrap or place layers between a piece of parchment paper or wax paper.

Dorothy’s Tips

  • The easiest way to press the Krispy treats into the pan is to spray your hands with non-stick spray and use them to pat the treats flat.
  • I prefer cooking these on the stove top but you can also use the microwave.
  • Don’t skip the coconut extract – it adds the delicious flavor you expect from anything called coconut!
Two rice crispy treat bars stacked on top of each other, with a plate of more bars and a small glass bowl of toasted bits in the background on a white surface.

Toasted Coconut Rice Krispie Treats

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Toasted Coconut Rice Krispies Treats are gooey cereal treats full of toasted coconut and coconut extract. They're a coconut lovers dream no bake cereal bar!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 20 bars
Serving Size 1 treat
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Ingredients
 

  • 1 cup (65g) shredded sweetened coconut
  • 6 cups (170g) Rice Krispie cereal
  • 5 tablespoons unsalted butter
  • 10 ounces mini marshmallows (1 bag)
  • 1 teaspoon coconut extract

Instructions

  • Line a 9×9” baking pan with foil and spray with cooking spray.
  • To toast your coconut: place coconut in a medium saucepan over low heat. Stir constantly for just a few minutes until coconut starts to brown. Be careful – it burns very quickly. Do NOT walk away from the stove. As soon as it starts to brown, remove it from the heat and transfer to a large bowl.
  • Add your cereal to the same bowl with the coconut. Stir to combine.
  • Melt butter in a large pot or saucepan over medium heat. To make the brown butter, continue cooking, stirring often, over medium low heat for several minutes. The butter will foam and reduce and small brown flecks will appear in the bottom. Once it turns light golden it's done – don't leave it alone or it will burn fast once it starts to brown.
  • Add marshmallows and stir constantly until marshmallows are melted. Remove from heat and add coconut extract.
  • Either pour the marshmallow mixture over the cereal or vice versa (depending on the size of your pan/bowl). Stir to combine. Press into prepared pan.
  • Let sit until set, about 1 hour.
  • Store at room temperature in an airtight container. Freeze between sheets of wax paper for up to a month.
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Recipe Nutrition

Serving: 1treat | Calories: 125kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 646IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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A pot filled with mini marshmallows sits on an Aroma induction cooktop, with a metal spoon resting in the mixture, seen from above on a white surface.
A saucepan filled with thick, creamy white sauce is heating on an Aroma induction cooktop, seen from above against a white background.
A glass bowl filled with a mixture of cooked brown and white rice sits on a white countertop.
A square baking pan lined with aluminum foil is filled with a pressed mixture of rice cereal treats, viewed from above on a white surface.

Step-by-Step Photos

  1. Measure out the cereal and toast your coconut before starting. Place it all in a large bowl. Prep your pan with foil and cooking spray.
  2. Using a large saucepan, melt the butter of medium-low heat. Add the bag of marshmallows and stir until melted.
  3. Stir coconut extract into marshmallow mixture and then stir in cereal and coconut.
  4. Press into baking pan and let sit until cool.

Favorite Krispie Treat Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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