Coconut Crispy Treat

1. 1

   Using a large nonstick pot, over medium-high heat, toast all four cups of the shredded coconut. While toasting, make sure to stir frequently so coconut doesn't burn. The coconut is done when it changes to golden brown and smells fragrant.

2. 2

   Set coconut aside to cool.

3. 3

   Once coconut has cooled, reserve 3/4 of a cup for the treats. Place the remainder in the bowl of a food processor. Process until smooth. It should take about 5-8 minutes of solid processing to develop a silky consistency. Set coconut butter aside.

4. 4

   Grease a 13 by 9 pan. Set aside.

5. 5

   In a large pot, over medium-high heat, melt butter. Then add marshmallows. When marshmallows are just about melted, stir in the 2 TBSP of coconut butter. Remove from heat.

6. 6

   To marshmallow mixture, add rice crispies and toasted coconut. Mix until coated.

7. 7

   Spread mixture into greased pan. Let cool. Cut and enjoy.

* Per serving · 4 servings · Values may vary.