Name: Coconut Marshmallow Rice Krispie Treats
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Ingredients: 6 tablespoons butter; 8 cups miniature marshmallows about 14 ounces; 6 cups crisp rice cereal; 2 cups marshmallows for add-in, not melted; 1½ cups sweetened shredded coconut; ¼ cup sweetened shredded coconut for topping

These Coconut Marshmallow Rice Krispie Treats are a sweet, chewy twist on the classic childhood favorite.

With layers of gooey melted marshmallows, crispy rice cereal, and a burst of coconut, they’re simple to make and impossible to resist.

Whether you’re prepping for a bake sale or craving a no-bake dessert, this tropical treat brings the perfect balance of nostalgia and flavor.

Why You’ll Love This Recipe

Tropical flair – Coconut adds texture and sweetness to every bite.

Extra gooey factor – Double marshmallows make these rich and chewy.

No oven required – Quick and easy stovetop preparation.

Perfect for parties – A crowd-pleaser that’s great for sharing.

Keeps well – Stays soft and delicious for several days.

What You’ll Need (Ingredient Highlights)

Butter – Melted to create a rich base for the marshmallow mix.

Miniature marshmallows – Melted and whole for the ultimate gooey texture.

Crisp rice cereal – The classic crunch that makes it a Krispie treat.

Sweetened shredded coconut – Folded in and sprinkled on top for tropical flavor.

Parchment or foil-lined pan – Makes removing and slicing easy.

Pro Tips Before You Start

Use fresh marshmallows – Stale ones don’t melt as smoothly.

Lightly butter your spatula – It helps press the mixture without sticking.

Don’t overpack – Press gently into the pan to keep them light and chewy.

Add toppings while warm – The extra coconut will adhere better.

Let them cool slightly before slicing for clean edges.

How to Make Coconut Marshmallow Rice Krispie Treats

Step 1: Prep the pan
Line a large baking sheet or 9×13-inch pan with parchment paper.

You can also use foil—just be sure to butter it well to prevent sticking.

Step 2: Melt the base
In a large pot over medium heat, melt the butter.

Add the 8 cups of marshmallows and stir continuously until completely melted and smooth.

Step 3: Mix it all together
Remove the pot from heat.

Immediately stir in the crisp rice cereal, followed by the extra 2 cups of marshmallows and 1½ cups of coconut.

Stir until everything is coated.

Step 4: Press and top
Scoop the mixture into your prepared pan.

Use a buttered spatula to gently press it evenly across the surface.

Be careful not to compact it too tightly or the treats will be dense.

Step 5: Garnish and cool
Sprinkle the remaining ¼ cup of coconut on top.

Let the bars cool for about 15 minutes before slicing into squares.

Step 6: Serve or store
Serve immediately or store in an airtight container for soft, chewy squares all week long.

What to Serve It With

A cold glass of milk

Tropical fruit salad

Chocolate-dipped bananas

Coffee or chai latte

A scoop of coconut ice cream for a fun twist

Variations / Substitutions

Add white chocolate chips for a sweeter spin.

Use toasted coconut for a deeper flavor and crunch.

Mix in crushed freeze-dried pineapple for a piña colada vibe.

Try brown butter for a rich, nutty undertone.

Sub gluten-free cereal for an allergy-friendly version.

Storage & Leftovers

Keep in an airtight container at room temperature for up to 5 days.

Do not refrigerate – they’ll harden.

Freeze for up to 1 month – wrap each bar individually in plastic wrap.

Let thaw at room temp before serving.

FAQs

Can I use large marshmallows instead?
Yes, just chop them into smaller pieces for easier melting and measuring.

Is this recipe gluten-free?
Use certified gluten-free rice cereal to make the recipe safe for gluten sensitivities.

Can I toast the coconut?
Absolutely! Toasting brings out a nuttier, richer flavor that adds depth.

What’s the best way to press the mixture into the pan?
Use a spatula lightly greased with butter or spray to gently press the mixture without compacting it too much.

Can I use unsweetened coconut?
Yes, but sweetened coconut adds more flavor and texture.

You can adjust based on your preference.

How do I make cleaner slices?
Let the bars cool slightly and use a buttered or non-stick knife to cut clean squares.

Final Thoughts

These Coconut Marshmallow Rice Krispie Treats bring an exciting tropical twist to the familiar favorite.

I love the chewy texture from the extra marshmallows and the sweet coconut finish—it’s simple, nostalgic, and just a little indulgent.

Whether you’re making them for a bake sale or late-night snack, this treat always hits the sweet spot.