Sticky, toasty, chocolate-drizzled bars that hit like a beach vacation and a childhood sleepover—at the same time.

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Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

You ever stand in the kitchen, just… hovering? Not cooking, not cleaning. Just kinda staring at the pantry like it owes you answers? That was me last Thursday. I was avoiding laundry and craving something—anything—sweet, crunchy, not-too-complicated. I wasn’t about to bake a cake or fuss with frosting, but I also didn’t want to resort to another spoonful of peanut butter straight from the jar (don’t judge me).

That’s when I spotted the dusty, half-empty bag of sweetened coconut. And bam, I remembered my grandma used to toast coconut and sprinkle it over vanilla ice cream. I could smell her kitchen for a second. That buttery, nutty scent when the edges go golden? Ugh. It hits different. I had a box of Rice Krispies, a bag of marshmallows from that s’mores night we never followed through on, and suddenly the idea for these Toasted Coconut Rice Krispies Treats just clicked.

I didn’t follow a fancy recipe. I winged it, made some mistakes (burned the first batch of coconut, oops), drizzled way too much chocolate the first time around (if that’s even a problem?), and they still turned out dangerously good. Like, “hide them from yourself” good. And honestly? That’s the only kind of dessert I ever want to make again.

Why You’ll Love This Toasted Coconut Rice Krispies Treats Recipe?

Look, classic Rice Krispies Treats are fine. Nostalgic, easy, quick. But these? These are like that same kid who used to run around with sticky fingers… all grown up, wearing a linen shirt, sipping coconut water, and casually quoting travel blogs.

The toasted coconut adds this golden, roasty flavor that reminds me of beach bonfires and cheap coconut candies from gas stations in the ’90s. The coconut extract gives it that big “wow, what is that?” energy. And then the bittersweet chocolate drizzle? It’s like throwing on a leather jacket over pajamas. You didn’t need it, but now you’re cooler than everyone else.

They’re soft. They’re chewy. The toasted bits add crunch. The marshmallow gives it a gooey hug. They’re messy and delightful and not remotely sorry about it.

Ingredient Notes:

Alright, let’s break this down—not like a grocery list, but like a convo between two tired humans who just want a treat.

Butter: Unsalted, always. You need it to melt the marshmallows and make everything taste more like “you tried” even when you didn’t.
Marshmallows: It’s the glue, the fluff, the sweet soul of this thing. I used the standard 10 oz bag, but honestly, if you go over a little, no one’s complaining.
Shredded Coconut: Tossed right into the mix—because coconut should be in every bite, not just the top.
Coconut Extract: This is where things get tropical real quick. One teaspoon. No more. No less. Like Goldilocks, but with flavor.
Rice Krispies Cereal: Not the off-brand. Not the brown rice version. Just the good old snap-crackle-pop we grew up with.
Toasted Coconut: This part’s worth it. Trust me. Ten minutes in the oven, and your kitchen smells like a tropical bakery.
Bittersweet Chocolate Chips: Because everything’s better with a little drama.

Side note: I once used milk chocolate instead when I was out of the dark stuff. Still delicious. Maybe sweeter. Definitely not a fail.

How To Make Toasted Coconut Rice Krispies Treats?

I’m not gonna overcomplicate this. If you can stir a pot and turn on your oven without burning down your kitchen, you’re good.

Step 1: Toast the Coconut
Preheat the oven to 350°F. Toss a cup of shredded coconut onto a baking sheet. Spread it out like it’s trying to sunbathe. Toast it for 10ish minutes, giving it a stir every few minutes so it doesn’t get that weird half-burned/half-raw vibe. When it smells amazing and looks like golden confetti, it’s done. Set it aside to cool (and don’t snack on all of it—save some for the bars!).

Step 2: Prep the Pan
Butter a 9×13-inch pan like you’re being paid for it. Then line it with parchment—leave extra hanging off the sides so you can lift everything out later like a dessert magician. Butter the parchment too. We’re not messing around.

Step 3: Marshmallow Time
Melt the butter in a big pot over low heat. Add in the marshmallows and stir, slowly, lovingly, like you’re whispering sweet nothings to them. When they’re fully melted and smooth, stir in the sweetened coconut and coconut extract.

Step 4: Cereal Goes In
Dump in your Rice Krispies (5 cups, give or take) and stir quickly. This part gets sticky fast. Make sure it’s all coated in that shiny marshmallow glue.

Step 5: Press and Dress
Scoop the whole gooey mess into your pan. Use wax paper, parchment, or the back of a spoon to press it down evenly. Then take your cooled toasted coconut and sprinkle it across the top. Press it down gently so it sticks. Give it a pat, like you’re tucking it in.

Step 6: Chocolate Drizzle (Optional… but not really)
Melt the chocolate chips in the microwave—start with 30 seconds, then stir, then another 15-second blast if needed. Drizzle it all over like a reckless chocolatier. I like crisscrossing lines, but you do you.

Step 7: Let It Set (The Hard Part)
Walk away. I know, I know. It’s hard. Let the pan sit at room temp until the chocolate firms up. Once set, lift the whole slab out with those handy parchment flaps and cut it into squares. Or triangles. Or chunks. Geometry is optional.

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Storage Options:

If (and that’s a big IF) you don’t eat them all the same day, just pop them into an airtight container at room temp. Layer them with parchment if you’re stacking. They’ll stay soft and chewy for about 3–4 days. Don’t refrigerate—cold marshmallows get weird and stiff, and no one wants that.

Variations and Substitutions:

This recipe is just a starting point. Mess with it. Have fun. Get weird.

Try almond extract instead of coconut for a nutty twist.
Toss in mini white chocolate chips or crushed freeze-dried pineapple. Instant tropical vibes.
No chocolate? Use caramel. Or leave it out entirely and keep it simple.
Going gluten-free? Check the labels on your cereal and marshmallows. Some brands sneak in gluten-y surprises.
Want crunch? Throw in a handful of chopped nuts—almonds or macadamias are solid choices.

It’s like jazz—once you know the notes, you can riff however you want.

What to Serve with Toasted Coconut Rice Krispies Treats?

You don’t need to serve these with anything, but if you’re feeling extra (or planning a little dessert spread):

Cold brew or iced lattes—especially with a splash of coconut milk.
Fresh fruit skewers—because balance.
Pina coladas (real or mocktail) for beach party vibes.
Hot cocoa with a pinch of cinnamon.
Tropical sorbet if you’re going full island mode.

Basically, if you can imagine eating it on a back porch with bare feet and a breeze, it probably pairs great.

Frequently Asked Questions:

Can I make these ahead?
Absolutely. Make ‘em the night before a party and they’ll still be dreamy the next day. Just don’t forget to store them right.

Do I have to toast the coconut?
Okay technically no. But would I skip it? Never. It adds this buttery crunch and depth that’s just… yeah. Worth the 10 minutes.

What if I only have big marshmallows?
No problem. They just melt slower, so be patient and keep stirring. You’ll get there.

So that’s it. That’s the story of how my “accidental snack” became one of my all-time faves. If you end up making them—or if you do something wild like topping them with sea salt or sprinkles—I wanna hear about it.

Drop me a comment, send me a pic, or just eat them over the sink like I did. No shame.

These Toasted Coconut Rice Krispies Treats aren’t just a dessert—they’re a mood.
And honestly? I hope they make your day a little sweeter.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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