These thick and chewy Coconut Rice Krispie Treats are covered in caramel, chocolate, and toasted coconut. Inspired by coconut Samoa cookies, this no-bake version is a perfect party treat, after school snack, or holiday dessert bar.
If chocolate and caramel is your thing, you can also try this Coconut Caramel Popcorn, Coconut Caramel Magic Bars, or these Coconut Macaroons drizzled with caramel and chocolate.
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Coconut Rice Krispie Treats
I’m a sucker for Samoa cookies. The combination of caramel and chocolate, the sweet and nutty coconut, and the chewy texture—it is literal perfection in a little box. These Samoa-inspired Rice Krispie cookies actually have a very similar texture. But thanks to the addition of butter and marshmallows, they are extra ooey, gooey, and chewy.
Finish with a drizzle of melted caramels, melted chocolate, and toasted coconut. I’ll even show you how to use melted caramel candies to make things easy peasy.
For even more variations of everyone’s favorite Rice Krispie Treats, you can also try these Salted Caramel Rice Krispies, Oreo Rice Krispies Treats, or these Chocolate Rice Krispies Treats.
Key Ingredients
- Mini Marshmallows - mini marshmallows are the best for making Rice Krispie Treats because they melt much more quickly than large ones. Make sure they are super fresh—stale marshmallows will keep these from being nice and gooey.
- Coconut Extract - just a little bit of coconut extract gives the coconut flavor a huge boost. It’s not entirely necessary but it does make a huge difference in how much coconut comes through.
- Rice Krispies Cereal - this is obviously the classic cereal to use for Rice Krispie Treats, and in order to get the flavor of Samoas there isn’t a great substitute. If you are just looking for something tasty, you could try using Cocoa Krispies!
- Shredded Coconut - something magical happens when you toast coconut. The flavor becomes so powerful, nutty, and irresistible. I highly recommend not skipping this step! Be sure to use shredded (sometimes called desiccated coconut) rather than flakes. The larger pieces won’t make the texture nearly as good. I’ve also found that sweetened coconut keeps these nice and gooey while using unsweetened can cause them to be a little on the drier side.
- Caramel Candies - the recipe calls for melting caramel candies (unwrapped, of course), but you could substitute this Caramel Sauce, or any other that is thick enough to set up nicely.
- Milk Chocolate Chips - any kind of milk chocolate chips will work for melting. For a slightly different flavor profile from Samoas, you could substitute dark chocolate or semi chocolate chips.
How to Make Coconut Rice Krispie Treats
- Make the coconut Rice Krispie base. In a large saucepan, melt the butter on medium heat. Add the mini marshmallows and stir until the marshmallows are almost completely melted. Remove from heat, stir in the coconut extract, then gently mix in the shredded coconut and Rice Krispies cereal until combined.
- Press into a 9” x 13” baking dish. Using the back of a spoon, spread the mixture evenly into the dish, then either wet or spray your hands with nonstick cooking spray and pat down the Rice Krispies treats.
- Melt the caramels and chocolate. Microwave the unwrapped caramels along with 1 tablespoon of water on high for about 1 minute. Stir until smooth, then heat longer if needed. In a separate microwave-safe bowl, heat the chocolate chips on high for 45 seconds. Stir until smooth, then repeat if needed until the chocolate is smooth.
- Toast the coconut. Add shredded coconut to a pan and heat on medium heat while stirring until the coconut is golden brown and super fragrant. Remove from heat.
- Add the toppings. Once the Coconut Rice Krispies Treats are set up enough to cut (about 30 minutes), cut them into 2" squares. Finish by drizzling the caramel sauce, sprinkling the toasted coconut, and then drizzling the melted chocolate.
- Cool. Cool for about 20 minutes at room temperature, or until the chocolate is firm. Enjoy!
Frequently Asked Questions
The main difference between unsweetened coconut and sweetened coconut is the amount of sugar, so if you are looking to lower it a bit you can use unsweetened. This does also remove a touch of moisture from the Rice Krispie Treats, so just note that they may be a bit on the drier side.
Because of the extra caramel and chocolate on top, you may want to refrigerate these Rice Krispie Treats. Store them in an airtight container in the fridge for up to 4 days. You can also store them at room temperature as long as they are in a cool, dark place.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Room Temperature: store in an airtight container in a cool dark place at room temperature for up to 3 days.
Samoa Rice Krispies Treats Recipe
Ingredients
Coconut Rice Krispies
- ¼ cup Salted Butter
- 14 oz Mini Marshmallows or 4 cups
- ½ teaspoon Coconut Extract
- 6 cups Rice Krispies Cereal
- ½ cup Shredded Coconut
Toppings
- 20 regular Caramel Candies melted
- 1 Tablespoon Water
- ½ cup Shredded Coconut toasted
- 1 cup Milk Chocolate Chips melted
Instructions
- Coat the inside of a 9" x 13" baking dish with butter or cooking spray, then set aside.
- In a large saucepan, melt the butter on medium heat. Once melted, add the mini marshmallows and stir until the marshmallows are almost completely melted. Remove from heat, then stir in the coconut extract.
- Gently mix in the shredded coconut and Rice Krispies cereal until combined, using a wooden spoon or rubber spatula.
- Transfer the cereal mixture into the prepared baking dish. Using the back of a spoon, spread the mixture evenly into the dish, then either wet or spray your hands with nonstick cooking spray and pat down the Rice Krispies treats. Set aside while you prep the toppings.
- Place the unwrapped caramels in a microwave safe bowl along with 1 tablespoon of water. Microwave on high for about 1 minute. Stir until smooth, then heat longer if needed. In a separate microwave-safe bowl, heat the chocolate chips on high for 45 seconds. Stir until smooth, then repeat if needed until the chocolate is smooth.
- Add shredded coconut to a pan and heat on medium heat while stirring until the coconut is golden brown and super fragrant. Remove from heat.
- Once the Coconut Rice Krispies Treats are set up enough to cut (about 30 minutes), cut them into 2" squares. Finish by drizzling the caramel sauce, sprinkling the toasted coconut, and then drizzling the melted chocolate.
- Cool for about 20 minutes at room temperature, or until the chocolate is firm. Enjoy!
Nutrition
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These extra addicting Coconut Rice Krispie Treats are covered in a drizzle of caramel sauce and melted milk chocolate. They're a fun twist on the classic and taste just like Samoa cookies.
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