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Chocolate Coconut Crispies


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  • 4 tbsp butter
  • 4 oz unsweetened chocolate finely chopped
  • 1 bag marshmallows
  • 6 cups rice krispies
  • 2 1/2 c swetened flaked coconut
  • 1 can sweetened condensed milk
  • 1 1/2 tsp water
  • 1/2 teas vanilla
  • 1/4 cup roasted salted almoned coarsely chopped



Step 1

Line 24 standard muffin pan cups with paper or foil liners

In movrowave safe large bowl combine butter and 2 oz chocolate.

Cook in microwave on high 1 minute. Add marshmallows and cook on high 1 minute longer. Stir marshmallow mixture;microwave 20 seconds longer or until marshmallows are completely melted. Stir until blended. Add rice krispies and stir well to coat.

Spray palm of 1 hand with cooking spray and while marshmallow mixture is still warm , spoon by 1/4 cups into prepared muffin cups; using hand to press down firmly.

set aside

In microwave safe medium bowl; stir coconut and 2/3 cup of the milk until blended. Cook in microwave on high 1 minute longer stirring once. Let stand 10 minutes.

While coconut mixture is still warm spoon by packed tablespoons onto center of each cup pressing lightly

In microwave safe bowl combine remaining 2 oz chocolate and remaining milk. Cook in microwave on high 1 minute until chocolate is melted and mixture is smooth stirring after 30 seconds. Add water and vanilla and stir until smooth. Drizzle each cake with 1 heaping teaspoon chocolate mixture immediately sprinkle with almonds pressing lightly to adhere to chocolate if not serving right away cover tightly and refrigerate up to 3 days.


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