Coconut Rice Treats

Channel your inner child (or feed a few actual ones) with these delicious retro treats from Pastry Chef Ann Moynihan. Her version of the classic little delights get a modern update from coconut and cardamom. Whip up a batch for your next potluck, bake sale or afternoon snack. An added bonus? They come together in no time.


Servings: 8


  • 1/4 cup extra virgin coconut oil
  • 4 cups mini marshmallows
  • 1/8 teaspoon ground cardamom
  • pinch salt
  • 5 cups rice cereal
  • 1 cup shredded coconut, toasted


  1. Grease a 13 x 9 pan.
  2. In a large pot, over low heat, melt the coconut oil. Add the marshmallows and stir to melt. Add the cardamom and salt, then stir to incorporate.
  3. Remove from the heat and add the cereal. Stir to coat and then press into the prepared pan. Cool, cut and serve.

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