Best Coconut Treats Recipes

COCONUT RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and 1 cup coconut; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Top with remaining coconut; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

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-CARAMEL-CHOCOLATE CRISPY TREATS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
• Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
• Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
• Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
• Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
• Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

COCONUT-ALMOND RICE KRISPIES TREATS

Steps:

• Butter a 9" x 9" baking pan or casserole dish.
• In a large bowl, measure rice krispy cereal and set aside.
• In a large non-stick frying pan, add coconut flakes and almonds and dry roast over medium-high heat, stirring frequently, until the coconut and almonds start to turn golden; about 4 minutes.
• Immediately pour into the bowl with the cereal and mix well.
• In the same frying pan melt butter over low heat.
• Add the grated almond paste and marshmallows.
• Cook over low heat until all ingredients are melted and smooth; about 5 minutes.
• Immediately pour almond-marsmallow mixture into the bowl of cereal.
• Butter a large spoon and mix contents thoroughly until well incorporated.
• Press krispy treat mixture into the buttered dish.
• Cool until firm enough to cut into 1 1/2 inch squares.

TJ'S PEANUT BUTTER AND COCONUT DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, water, peanut butter, coconut oil, and baking powder together in a large bowl until blended.
• Roll dough on a lightly floured surface to approximately 3/8-inch thick. Cut into squares or use cookie cutters to make fun shapes. Place treats 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

{BEIJINHOS DE COCO} BRAZILIAN COCONUT TREATS

Steps:

• In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, don't rush it or it won't be the right consistency to roll into balls.
• Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little.
• Grab the flakes you had reserved for rolling. You can do 2 things here: 1) Use them as they are to roll or 2) Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this.
• Coat your hands in a little butter (just so that the mixture doesn't stick) and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.

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.

COCONUT RUM RICE KRISPIE TREATS

Steps:

• Start with the recipe on the box: melt 3 tablespoons of butter in a large pan over LOW heat (so the butter doesn't burn and become bitter to taste). After the butter melted, I added 1/2 cup of coconut and 1/8 cup of dark rum. Add 4 cups of mini marshmallows and heat to melted then remove from heat. Stir 6 cups of Rice Krispie cereal into the melted marshmallows. Drop into a greased 9×13 pan and smooth out with buttered spatula or buttered wax paper (so the treats don't stick to your hand while trying to get them smooth). Cool and enjoy!

CRISPY CARAMEL COCONUT TREATS

Steps:

• 1. Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over combined cereals and coconut; toss until well coated. Drop rounded tablespoonfuls onto gresed cookie sheet; let stand until firm.

PEANUT BUTTER COCONUT OIL DOG TREATS

Steps:

• If your coconut oil is not already liquid, place it in a medium saucepan over medium-low heat and cook until melted.
• Add in peanut butter and cinnamon and stir until mixture is completely smooth and incorporated. Note: mixture should be thick, but pourable.
• Pour mixture into silicone ice cube trays and refrigerate or freeze until set.
• Pop dog treats out and serve them to your pup! (Store in an air-tight container and keep in refrigerator.) *For exact coconut oil measurements, we use 1 teaspoon per 10 pounds dog's body weight, or 1 tablespoon per 30 pounds.
• **Start with about 1/4 dose of coconut oil and gradually increase over the course of several weeks so your pup can get acclimated.

COCONUT CHERRY TREATS

Steps:

• In a small bowl, combine the flour, butter and confectioners' sugar until smooth. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 20-25 minutes or until set., For filling, in a small bowl, combine the egg, sugar, flour, vanilla, baking powder and salt. Stir in the almonds, coconut and cherries. Spread over crust. , Bake for 20-25 minutes or until golden brown. Cool for 15 minutes on a wire rack. Cut into squares while still warm.

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first five 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 35-40 minutes or until edges are lightly browned. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

COCONUT CLUSTERS (DOG TREATS)

Steps:

• In a large bowl, combine flour, 1/4 cup applesauce, milk, and coconut.
• Slowly add in the oats, 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not, add the additional tablespoon of applesauce).
• Use a cookie scooper to scoop about one tablespoon of mixture, then using wet hands, form into a ball or disk shape, and place on a parchment lined baking sheet.
• Refrigerate at least one hour.
• Keeps up to 2 weeks, refrigerated, or up to 3 months, frozen.

COCONUT DIPPED COOKIE TREATS

Steps:

• Dip half of each cookie in chocolate; sprinkle with coconut. Place on waxed paper- or parchment paper-covered baking sheet.
• Refrigerate 15 min. or until chocolate is firm.

CHOCOLATE-COCONUT CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut and stir with a rubber spatula, making sure to scrape the bottom, until the cereal is completely coated. Transfer the mixture to the prepared baking dish and pat it into an even layer (use the bottom of a measuring cup to help). Let it sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave-safe bowl in 30-second increments in the microwave, stirring in between, until smooth. Drizzle the chocolate over the bars; cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

COCONUT AND STRAWBERRY TREATS

Steps:

• Mix the grated coconut with the gelatin in a big bowl until the coconut looks red.
• Put the mix in the blender/processor and blend a little, do not mix too much that you end up with pulverized coconut; you still want to end up with coconut that has long strands.
• Add the walnuts; they should be finely chopped so that they mix well with the coconut.
• Add condensed milk and mix thoroughly.
• Using the mix, make little balls with your hands, it will be a little sticky but easy to handle.
• The size can change but they shouldn't be too big.
• Put the red-colored sugar in a small plate and roll each treat on it until completely covered with sugar.
• Place them in the small baking cups (liners).
• Let them cool down in the refrigerator for 30 minutes.
• Keep the treats always refrigerated until you serve them. They can also be kept at room temperature.

GRAHAM COCONUT TREATS

Steps:

• In a double boiler, combine eggs, sugar and butter. Cook and stir over boiling water until mixture thickness and reaches 160°. Remove from the heat; cool. Add remaining ingredients., Spoon into a greased 13-in. x 9-in. dish. Cover and refrigerate for at least 2 hours. Cut into squares.

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.

MR. WHISKERS COCONUT KRISPIE TREATS

Steps:

• To begin, melt butter over medium heat. Once melted, fold in marshmallows and stir until completely melted down. Remove from heat. Mix in rice krispies cereal. Allow a few minutes to cool to room temperature. Coat clean hands and working surface with additional butter and form your basic Mr. Whiskers shapes.
• In a mixing bowl, whisk egg whites until frothy. Stir in confectioners sugar one cup at a time, mixing briefly in between each addition. When desired consistency is reached, separate half into a piping bag and refrigerate until ready to use. Add 3 tablespoons room temp water into remaining frosting and mix until a thinner, more liquid texture is reached.
• Place rice krispie molds on a wire rack with a foil-lined baking tray underneath to catch run-off and coconut. Brush or pour half of thin royal frosting over your treats and allow 1- 1/2 hours to set. After time has elapsed, coat again with remaining frosting and immediately flock with shredded coconut.
• Cut edible rice paper into varying lengths of cat hair and adhere candy melt eyes and fur using the royal icing in your piping bag as glue.
• Mix food coloring and vodka and using a fine brush, paint on pupil and desired shadows. The vodka will evaporate quickly and will allow the color to set without leaving a sticky residue.