Coconut Rice Krispie Cookies Recipe

Oh my gosh, I absolutely adore this recipe because it’s like a nostalgic throwback with a modern twist—bringing that satisfying crunch with the Rice Krispies and the delightful sweetness from the coconut. There’s nothing like sinking your teeth into these dreamy cookies, knowing I made them from scratch and they’re basically my kitchen masterpiece!

I love these Coconut Rice Krispie Cookies for their wonderful texture and deep flavor. With 1 cup of softened unsalted butter and a mixture of granulated and light brown sugar, these cookies are sweet—just the way I like ’em.

The combination of sweetened shredded coconut and crunchy Rice Krispies is an unexpected twist that takes these cookies over the top!

Ingredients

Butter, Unsalted: Contributes richness and a creamy taste.

Sugar in Granulated Form: Supplies the sweet flavor we all associate with cookies and helps them spread when baking.

Brown Sugar: Contributes moisture and an undertone of molasses flavor.

Unbleached All-Purpose Flour: Provides the basic structure of the cookies.

Coconut that’s been shredded and sweetened: imparts natural sweetness and a chewy, textured bite.

Rice Krispies Cereal: Provides a texture that is crispy and crunchy.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sweetened shredded coconut
• 2 cups Rice Krispies cereal

Instructions

1. Set your oven to 350°F (175°C) and prepare your pans by lining them with parchment paper.

2. In a big bowl, combine together the softened butter, granulated sugar, and light brown sugar. Beat until the mixture is light and fluffy.

3. One at a time, beat in the eggs, making sure that each egg is completely blended in before you add the next. Then mix in the vanilla extract.

4. In another bowl, mix the all-purpose flour, baking soda, baking powder, and salt together using a whisk.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined, so as to leave the mixture light and fluffy.

6. Softly mix in the Rice Krispies cereal and the sweetened shredded coconut, so that they are evenly dispersed in the dough.

7. With a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.

8. Place in the preheated oven to bake for 10 to 12 minutes, or until you see the edges turn a lovely golden brown and the centers of the cookies are baked to perfection.

9. Take the cookies from the oven and let them cool on the baking sheets for a few minutes before moving them to a wire rack, where they will cool completely.

10. To keep the cookies fresh, store them in an airtight container. Then, whenever you’re ready, go ahead and enjoy them!

Equipment Needed

1. Oven
2. Parchment paper
3. Mixing bowls (at least two)
4. Hand mixer or stand mixer
5. Whisk
6. Tablespoon or cookie scoop
7. Baking sheets
8. Wire rack
9. Airtight container

FAQ

• Can I use salted butter instead of unsalted?Certainly, but decrease the added salt to 1/4 teaspoon to achieve a balance of flavors.
• Can I replace Rice Krispies with another cereal?Crispy rice cereal is effective, but you can use other cereals in its place. Any of the following crispy or puffed cereals can be used instead:
• Is it possible to make these cookies gluten-free?Use a gluten-free flour blend that matches a 1:1 ratio to replace all-purpose flour.
• Can I add chocolate chips to the recipe?Certainly! Mix in as much as 1 cup of chocolate chips for added sweetness.
• How should I store these cookies?Store them in an airtight container at room temperature for as long as one week, up to that limit.
• Can I freeze the cookie dough?Indeed, form the dough into spheres, and freeze them on a tray. Then, put the frozen dough balls in a Ziploc bag and stash them in the deep freeze for up to 3 months.
• What can I use instead of sweetened shredded coconut?You can use unsweetened shredded coconut, but it will lessen the cookies’ overall sweetness.

Substitutions and Variations

1 cup unsalted butter, softened – Substitute with 1 cup coconut oil for a dairy-free option.
1 cup granulated sugar – Coconut sugar makes a more natural alternative. Use an equal amount (1 cup) of it to replace the same amount of granulated sugar.
Substituting for eggs calls for some serious baking magic. You need an ingredient that will perform similarly in terms of moisture and binding properties. And with the following ingredients, you get that and so much more.

2 large eggs – For an egg-free version, use 1/2 cup unsweetened applesauce.
1 teaspoon vanilla extract – For a different flavor profile, substitute with 1 teaspoon almond extract.
Sweetened shredded coconut – Use unsweetened shredded coconut for a less sweet version.

Pro Tips

1. Chill the Dough After mixing the ingredients, refrigerate the cookie dough for about 30 minutes before baking. This helps the cookies hold their shape better and enhances the flavors.

2. Room Temperature Ingredients Ensure that the butter and eggs are at room temperature before mixing. This allows for more even mixing and results in a smoother dough.

3. Avoid Overmixing When combining the wet and dry ingredients, mix until just combined to keep the cookies light and tender. Overmixing can result in tougher cookies.

4. Toast the Coconut For an extra depth of flavor, lightly toast the shredded coconut before adding it to the dough. This enhances its natural sweetness and nuttiness.

5. Baking Sheet Rotation Halfway through the baking time, rotate the baking sheets in the oven to ensure the cookies bake evenly, as oven temperatures can vary.