10 ouncesmarshmallows(about 40 regular or 6 cups mini)
4tablespoonssalted, European-style butter
Instructions
Grease a large bowl and add the cereal. Mix in 1 cup of the toasted coconut.
Line your baking dish with non-stick foil.
Place the marshmallows and butter, cut into pieces, in a microwave-safe bowl. Microwave for 1 minute. Let sit for a couple minutes and stir very well. Stir well, using the residual heat to fully melt the marshmallows. If needed, microwave another 15 seconds, but you do NOT want to overheat the mixture.
Pour the mixture over the cereal and coconut. Combine gently but thoroughly.
Transfer to the prepared baking pan and spread evenly, pressing gently with a spatula.
Sprinkle with the remaining coconut. Press the coconut into the top of the cereal treats.
Let set at least 2 hours. You may also chill to set more quickly.
Cut into 16 squares. Store in an air-tight container up to a week.
Notes
HOW TO TOAST COCONUT:Preheat the oven to 325 degrees F. Line a baking tray with parchment paper. Sprinkle the coconut evenly on the baking tray.Place in the center of the oven and cook for 4 minutes. Gently stir the coconut. Return to the oven for another 5 to 7 minutes or until the coconut is golden brown.Do not leave the oven and periodically check for doneness. The coconut can brown quickly. Let cool completely. TO MAKE ON THE STOVE-TOP: Begin to melt the butter in a medium saucepan over low heat. Stir in the marshmallows, stirring often, until about 75% have melted. Remove from the heat and continue to stir until the marshmallows are fully melted.