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.
