Rice Krispie Cookies (with almonds and coconut)

Rice Krispie Cookies with almonds and coconut are a delightful treat. They are soft and moist inside with a crunchy exterior, thanks to the sweetened coconut, toasted almonds, and buttery toasted Rice Krispies cereal.

Why Make This Recipe

These cookies are absolutely irresistible and perfect for any occasion. The combination of textures and flavors makes them a unique and delicious dessert that everyone will love.

How to Make Rice Krispie Cookies (with almonds and coconut)

Ingredients:

For the Toasted Almonds:

• ½ cup slivered almonds

For the Toasted Buttered Rice Cereal:

• 1 cup Rice Krispies
• 2 tablespoons instant milk powder
• 1 tablespoon granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons melted butter

For the Cookies:

• ½ cup butter, softened to room temperature
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 x-large egg or jumbo
• ½ teaspoon almond extract
• 1⅓ cups all-purpose flour
• 1 teaspoon baking powder
• Toasted almonds
• Toasted buttered rice cereal
• ½ cup sweetened flaked coconut

Instructions:

For the Toasted Rice Cereal:

1. Preheat the oven to 275°F (135°C).
2. In a small bowl, combine the Rice Krispies, milk powder, sugar, and salt. Mix well.
3. Drizzle the melted butter over the cereal mixture and toss until well coated.
4. Spread the mixture on a rimmed baking sheet in a single layer.
5. Bake for 15-18 minutes, stirring halfway through, until toasted and golden. Set aside to cool.

To Toast the Almonds:

1. Turn the oven temperature up to 350°F (175°C).
2. Spread the slivered almonds in a single layer on a rimmed baking sheet.
3. Bake for 8-10 minutes until light brown. Set aside to cool.

For the Cookies:

1. In a large bowl, combine the butter, brown sugar, and granulated sugar. Use a hand mixer to cream the mixture until well combined.
2. Add the egg and almond extract, and beat on high for 2 minutes until light and fluffy.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the toasted almonds, flaked coconut, and toasted rice cereal with a large spatula.
6. Use a 1½ to 2 tablespoon cookie scoop to portion out the dough onto a prepared baking sheet, placing cookies about 2 inches apart.
7. Bake for 14-16 minutes, turning the pan halfway through baking. The cookies should be light golden in the center and darker brown around the edges.
8. Let the cookies rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
9. Store in an airtight container.

How to Serve Rice Krispie Cookies (with almonds and coconut)

Serve these cookies with a glass of milk or a cup of tea. They are perfect for dessert, snack time, or even as a treat in lunch boxes.

How to Store Rice Krispie Cookies (with almonds and coconut)

Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.

Tips to Make Rice Krispie Cookies (with almonds and coconut)

• Make sure to toast the rice cereal and almonds for the best flavor and texture.
• Use room temperature butter and egg for better mixing.
• Be careful not to overbake the cookies to keep them soft and moist inside.

FAQs

Q: Can I use regular Rice Krispies instead of toasting them?
A: Toasting the Rice Krispies adds extra flavor and crunch, but you can use regular ones if you prefer.

Q: Can I substitute the almonds with another nut?
A: Yes, you can use any nut you like, such as pecans or walnuts.

Q: How long will these cookies last?
A: They will stay fresh in an airtight container for up to a week.