Coconut Krispie Cookies Slice and Bake
Indulge in the irresistible crunch of Coconut Krispie Cookies, a slice-and-bake treat that perfectly combines the tropical sweetness of shredded coconut with the light, airy texture of crisped rice cereal. These easy-to-make cookies boast a buttery, melt-in-your-mouth base elevated by a delightful contrast of chewy and crispy textures. Made with simple pantry staples and prepared ahead of time for ultimate convenience, the dough can be refrigerated or frozen, letting you bake fresh cookies whenever the craving strikes. Perfect for holiday gifting, teatime snacks, or everyday indulgence, these cookies are a must-try for coconut lovers and anyone seeking a unique twist on a classic slice-and-bake treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar, packed
- 1 Large egg
- 1.5 teaspoons Pure vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Shredded sweetened coconut
- 1 cup Crisped rice cereal
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Gently fold in the shredded sweetened coconut and the crisped rice cereal with a spatula, being careful not to crush the cereal.
Divide the dough into two equal portions. Shape each portion into a log about 2 inches in diameter and wrap tightly in plastic wrap.
Refrigerate the dough logs for at least 2 hours or until firm. For best results, chill overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove one dough log from the refrigerator. Use a sharp knife to slice the log into rounds about 1/4-inch thick. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough log, or freeze the second log for up to 2 months and bake later as needed.
Nutrition Facts
Calories |
4986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.4 g | 331% | |
| Saturated Fat | 173.4 g | 867% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 638.1 g | 232% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 325.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
