Ingredients
5 tablespoons butter
16 oz mini marshmallows
6 cups rice krispies cereal
2 cups sweetened shredded coconut, divided
Preparation
Line a 9×13-inch dish with parchment paper and set aside.
Optional: In a small skillet, toast coconut over medium heat. Stir constantly to prevent burning and remove once coconut is slightly golden.
In a large microwave-safe bowl, add butter and marshmallows and microwave in 30 second increments, stirring between, until fully melted.
Stir in cereal and 1 Β½ cups coconut until evenly coated.
Spoon mixture into the prepared dish and press into an even layer with a greased spatula. Sprinkle remaining coconut on top and press into the krispies.
Allow treats to fully cool before slicing.
