Experience a tropical twist on the classic Rice Krispy treat. Unsalted butter and gooey marshmallows meld with crisp Rice Krispies and shredded coconut, while coconut extract deepens the flavor. Toasted coconut provides an extra crunch. This enticing dessert delights with a chewy texture and harmonious layers of irresistible coconut goodness.

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I absolutely love coconut and this recipe for Coconut Lover’s Rice Krispy Treats is one of my all-time favs. I adore how the unsalted butter and 10 oz marshmallows melt together with the Rice Krispies cereal to create that classic texture many different Rice Krispie Treats recipe enjoying folks look for.

The addition of one cup of sweetened shredded coconut and a touch of 1/2 teaspoon coconut extract gives it that burst of tropical flavor that stands out against regular cereal treats. I’ve even found that adding 1/2 cup toasted coconut, which is optional, brings an extra crunch that takes it to the next level.

This recipe is a fun twist on the well-known Kellogg’s Rice Crispy Treats recipe and other rice crispy treat variations that I’ve tried. Its nutritional value may be simple but the taste sure makes up for it and makes it a must try for glutenfri baking fans like me.

Why I Like this Recipe

I love that this recipe brings a burst of coconut flavor with every bite, making it feel like a mini tropical vacation every time I eat it. I also like how easy it is to whip up, even when I’m in a bit of a rush or not feeling too fancy in the kitchen. The mix of textures appeals to me too—the soft marshmallow blend with the crunch of Rice Krispies and the extra bite from toasted coconut is just spot on. Lastly, there’s something about the nostalgic vibe of a Rice Krispies treat with a twist that makes it feel both fun and comforting every single time I enjoy a square.

Ingredients

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Unsalted butter instantly lends rich flavor and moisture with essential healthy fats but use sparingly.
Marshmallows provide sticky sweetness that firmly binds ingredients together yet add little nutrition for treats.
Rice Krispies offer a wonderfully crisp texture and ample carbohydrates for an energizing sweet boost.
Sweetened shredded coconut contributes a delightfully chewy texture and subtle caramel sweetness with minor fiber.
Ingredient Quantities
- 1/2 cup unsalted butter
- 1 (10 oz) package marshmallows
- 6 cups Rice Krispies cereal
- 1 cup sweetened shredded coconut
- 1/2 teaspoon coconut extract
- 1/2 cup toasted coconut (optional for extra crunch)
How to Make this
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1. In a large pot, melt the 1/2 cup of unsalted butter over low heat until it’s fully melted.

2. Add the 10 oz package of marshmallows to the pot and stir constantly until they melt completely, making sure not to burn the mixture.

3. Stir in the 1/2 teaspoon of coconut extract, letting all those flavors mix together nicely.

4. Once the marshmallows are melted and smooth, take the pot off the heat.

5. Quickly mix in the 6 cups of Rice Krispies cereal and the 1 cup of sweetened shredded coconut until everything is evenly coated.

6. If you’re using the toasted coconut for that extra crunch, add the 1/2 cup now and fold it in gently.

7. Grease a 9×13 inch pan lightly with butter or non-stick spray.

8. Transfer the cereal mixture into the pan, pressing it down firmly with a spatula so it holds together.

9. Allow it to cool completely at room temperature—this helps it set right.

10. Cut into squares when cooled and enjoy your delicious Coconut Lover’s Rice Krispy Treats, knowing you’re in for a tasty treat every time!
Equipment Needed
1. A large pot for melting butter and marshmallows on the stove
2. Measuring cups to get the 1/2 cup, 6 cups, and 1 cup amounts right
3. Measuring spoons for the 1/2 teaspoon of coconut extract
4. A spatula for stirring the mixture and firmly pressing it into the 9×13 inch pan
5. A 9×13 inch baking pan to spread and set the mixture
6. A kitchen knife to cut the treats into squares once they have cooled
FAQ
A: Yup, you can, but unsalted butter is best if you want the natural coconut flavor to shine through.
A: Not necessarily, the shredded and toasted coconut already add a lot of flavor, but a little extract gives it that extra burst of coconut taste.
A: Sure thing, adding extra toasted coconut not only boosts the crunch but makes every bite extra coconutty.
A: You can keep them in an airtight container at room temp for 3-4 days or in the fridge if you want them to last a bit longer.
A: You can try, but Rice Krispies work best for that classic crispy texture that holds up well with the coconut flavor.
Coconut Lover’s Rice Krispy Treats Recipe Substitutions and Variations
- If you dont have unsalted butter, you can use coconut oil or even a dairy free butter substitute.
- Can’t find marshmallows? Try using marshmallow fluff or even make your own mini marshmallows if you’re feeling adventurous.
- If Rice Krispies are hard to come by, a puffed rice cereal or even a gluten free version works fine.
- For coconut extract, a little vanilla extract or almond extract can do the trick if you’re lacking that coconut punch.
Pro Tips
1. When you’re melting the butter and marshmallows, keep the heat low and stir constantly so nothing burns – it can really ruin the flavor if you let it get too hot.
2. Once you take the pan off the heat, mix everything in as fast as you can. The marshmallow mixture cools quickly, and you want it to coat the Rice Krispies and coconut evenly before it starts hardening.
3. Make sure to press down the mixture firmly in your pan. Using a piece of parchment paper underneath can make it a lot easier to pull out the whole slab later on without breaking it into messy bits.
4. Don’t rush the cooling process. Letting the treat sit completely at room temperature ensures that it sets up right and doesn’t fall apart when you cut it into squares.
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Coconut Lover’s Rice Krispy Treats Recipe
My favorite Coconut Lover’s Rice Krispy Treats Recipe
Print Recipe
Equipment Needed:
1. A large pot for melting butter and marshmallows on the stove
2. Measuring cups to get the 1/2 cup, 6 cups, and 1 cup amounts right
3. Measuring spoons for the 1/2 teaspoon of coconut extract
4. A spatula for stirring the mixture and firmly pressing it into the 9×13 inch pan
5. A 9×13 inch baking pan to spread and set the mixture
6. A kitchen knife to cut the treats into squares once they have cooled
Ingredients:
- 1/2 cup unsalted butter
- 1 (10 oz) package marshmallows
- 6 cups Rice Krispies cereal
- 1 cup sweetened shredded coconut
- 1/2 teaspoon coconut extract
- 1/2 cup toasted coconut (optional for extra crunch)
Instructions:
1. In a large pot, melt the 1/2 cup of unsalted butter over low heat until it’s fully melted.

2. Add the 10 oz package of marshmallows to the pot and stir constantly until they melt completely, making sure not to burn the mixture.

3. Stir in the 1/2 teaspoon of coconut extract, letting all those flavors mix together nicely.

4. Once the marshmallows are melted and smooth, take the pot off the heat.

5. Quickly mix in the 6 cups of Rice Krispies cereal and the 1 cup of sweetened shredded coconut until everything is evenly coated.

6. If you’re using the toasted coconut for that extra crunch, add the 1/2 cup now and fold it in gently.

7. Grease a 9×13 inch pan lightly with butter or non-stick spray.

8. Transfer the cereal mixture into the pan, pressing it down firmly with a spatula so it holds together.

9. Allow it to cool completely at room temperature—this helps it set right.

10. Cut into squares when cooled and enjoy your delicious Coconut Lover’s Rice Krispy Treats, knowing you’re in for a tasty treat every time!