Rice Krispies are pretty darn American, and pretty darn tasty. It is so easy to fancy them up a bit with different flavors – chocolate butterscotch, chocolate mint, peanut butter…but I never tried coconut OR white chocolate until today. And…YUM.
White Chocolate Coconut Krispies
- 3 tbsp butter
- 1 package (10 oz.) regular marshmallows, OR 4 cups miniature marshmallows
- 6 cups crisped rice cereal
- 1 cup shredded coconut
- 1 cup white chocolate chips
- red and blue sprinkles for 4th of July! (optional)
Add butter and marshmallows to a microwave safe bowl. Microwave for about 90 seconds, remove from microwave and stir. Microwave for another minute if necessary.
Slowly add crisped rice cereal, about 2 cups at a time. Stir. Add shredded coconut and white chocolate chips, stir until combined.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Refrigerate for about an hour. Cut into squares.
I used Pineapple Salsa from Costco that paired with these really well. Sweet Chili Sauce would also go great with the finished product.
Crunchy Coconut Chicken Fingers
1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour (I used whole wheat)
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken tenders, about 8 tenders
1/2 teaspoon salt
2 egg whites (I used whole eggs)
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.