Best 5 Coconut Treats Recipes

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

COCONUT RICE KRISPIE® TREATS

Steps:

• Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
• Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
• Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
• Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

COCONUT TREATS

Steps:

• Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
• Melt the butter before adding the powdered sugar and vanilla extract and mix well. Add the flour and mix well again before adding the grated coconut and flavoring of choice.
• Hand roll about 28 little balls individually which you place 2" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven. It is important that the cookies do not over bake, or they will turn out too crumbly and dry. Even though they may seem soft when you take them out, they will harden as they cool down.

HAZELNUT-TOASTED COCONUT CRISPY TREATS

Steps:

• 1. Grease with butter a 9x13 in. pan. Then line with parchment paper. Have paper come up over the ends, to make a handle, making it easier to lift treats out of pan. Make sure you have thoroughly stirred the hazelnut paste, to disburse oil at the top. Like natural peanut butter, the oil rises and must be stirred back in. Then it is ready to measure for cooking. Almond paste does not have to be stirred, as it doesn't separate, but it ready to use when you open the can.
• 2. Heat butter in a large, heavy pan, over low heat, and when melted, add regular and toasted coconut marshmallows. Stir occasionally to distribute marshmallows throughout, and help them melt, about 5 minutes. Add hazelnut paste and stir until paste is melted, and mixture is well blended.
• 3. Remove from heat, and stir in rice crispies, toasted coconut, and hazelnuts. Mix until rice puffs are well coated, and coconut and nuts are well mixed throughout.
• 4. Scrape one half of mixture into the pan. Quickly, with buttered hands or well buttered spatula (hands work better) push and compact mixture into pan. Sprinkle evenly with chopped chocolate. Top with remaining marshmallow mixture, and pat down, covering chocolate layer. You want to move quickly during these steps so that the mixture does not become too hard to maneuver in pan. Let mixture cool, or place in refrigerator for 15 minutes to cool faster.
• 5. Cut into squares. Best the day of making, (but they do last longer and better than the original recipe). Serve as desired. Keep tightly closed for up to three days.
• 6. NOTE: I have made these with almond paste, using 4-6 oz. of leftover paste. Can add a touch of almond extract if desired. I used chopped almonds, toasted, or pecans if I have on hand. They are rather classy crispy treats and have been requested at adult gatherings. Since anything goes when making them, there is a version for everyone! I hope you try them and let me know how you like them! P.S. Sweetened coconut, even toasted, makes them overly sweet. I use KAF toasted coconut as purchased, or unsweetened coconut I toast myself if I have to do so. It adds a nice flavor to the cereal, and the nut pastes. Gluten-Free: Just make sure your ingredients, including Rice Cereal is gluten free. Most boxes today say so right on the front or side with nutrient information.

COCONUT OIL RICE CRISPY TREATS RECIPE - (3.9/5)

Steps:

• Line a 9x9 square pan with foil and spray with non-stick spray. Set aside. In a large pan, combine coconut oil and marshmallows over medium heat until completely melted. This should take 4-5 minutes and make sure to stir constantly so the bottom doesn't burn. Once mixture is smooth, add the rice krispies and mix until evenly coated. Pour into prepare pan and let cool for about an hour. Cut into squares and serve.