Krispie Coconut Cookies are a delightful fusion of crunchy and chewy textures, a comforting cookie that blends sweet coconut with crisp rice cereal. This recipe, penned in classic cursive, reflects a mid-20th-century home-baking tradition where pantry staples met a creative twist. The cookies’ unique texture comes from Rice Krispies, offering a light crunch that contrasts the chewy coconut and tender crumb. Perfect with coffee or tea, they embody the nostalgic flavors of small-town kitchens and family gatherings, where simple ingredients created unforgettable treats. Their comforting sweetness and satisfying texture make them timeless favorites among homemade cookie recipes.
Ingredients
- 1 cup white sugar (scant)
- 1 cup brown sugar (scant)
- 1 cup shortening
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt
- 3 cups flour (a little more)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup shredded coconut
- 4 cups Rice Krispies
Optional
- Chopped nuts
Instructions
Step 1: Cream Wet Ingredients
- In a large bowl, cream together the white sugar, brown sugar, and shortening until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
Step 2: Combine Dry Ingredients
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
Step 3: Combine and Mix
- Gradually add the dry ingredients to the wet mixture.
- Stir in the shredded coconut.
Step 4: Add Cereal
- Gently fold in Rice Krispies, being careful not to crush them.
Step 5: Shape and Bake
- Form dough into balls and place them on a greased or parchment-lined baking sheet.
- Bake at 350°F for 10–12 minutes or until lightly golden brown.
Step 6: Cool and Serve
- Allow to cool slightly on the baking sheet before transferring to a wire rack.
Tips
-
- Substitute half the shortening with butter for a richer flavor.
- Add ½ cup chopped pecans or walnuts for texture contrast.
- Use toasted coconut for deeper caramel notes.
- Chill the dough before baking for thicker cookies.
- Swap Rice Krispies for cornflakes for a different crunch.
Transcription of the Original Recipe
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Krispie Coconut Cookies 1 cup white sugar } scant 1 cup brown sugar 1 cup shortening - 2 eggs 1 teasp vanilla 1/2 teasp salt 2 cup flour (a little more) 1 teasp soda 1/2 teasp B Powder Cream sugar + shortening add eggs add vanilla add sifted dry ingredients last add 1 cup coconut 4 cups rice Krispies form into balls and bake 10-12 min at 350° or until done. Nuts may be added Hazel Enghausen Ann H
From Transcription to Instructions
Hi , the original recipe is a tight little set of directions: cream sugar and shortening, add eggs and vanilla, toss in sifted dry ingredients, then coconut and 4 cups Rice Krispies, form into balls and bake. We broke that quick original into clear steps in our instructions so you can follow along (cream the wet, sift the flour with leaveners, add dry to wet, stir in coconut), and we explicitly tell you to fold the cereal in gently so it stays crisp. We also remind you to let the cookies cool briefly on the sheet before moving them.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 90mgPotassium: 35mgFiber: 0.5gSugar: 10gVitamin A: 50IUCalcium: 10mgIron: 0.5mg
