Rice Chex Coconut Cookies combine the light crunch of crushed Rice Chex cereal with the sweet, tropical flavor of shredded coconut. These cookies are delightfully crisp on the outside with a tender, chewy center, making them an irresistible treat for any occasion. The recipe’s combination of nutmeg, cinnamon, and coconut gives a warm, aromatic flavor profile, while the cereal adds a satisfying texture. Ideal for holiday cookie trays, after-school snacks, or quick gatherings, these cookies are a nostalgic nod to mid-century American baking trends that embraced cereal-based desserts for their simplicity and delightful crunch.
Ingredients
- 3 cups Rice Chex cereal (crushed)
- ½ cup shortening
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 egg (large )
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 pinch ground cinnamon (about 1/8 teaspoon)
- ½ cup shredded coconut
Instructions
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C).
Step 2: Prepare Cereal
- Crush Rice Chex cereal into coarse crumbs and set aside.
Step 3: Cream Shortening and Sugars
- In a mixing bowl, cream together shortening, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add Egg
- Beat in the egg until well incorporated.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, nutmeg, and cinnamon.
Step 6: Mix Dough
- Gradually add the dry mixture to the creamed mixture, stirring until combined.
Step 7: Add Cereal and Coconut
- Fold in the crushed Rice Chex and shredded coconut until evenly distributed.
Step 8: Shape Cookies
- Shape dough into 1-inch balls and place them on a greased baking sheet about 2 inches apart.
Step 9: Bake
- Bake in the preheated oven for 8 minutes or until lightly golden.
Step 10: Cool
- Allow cookies to rest on the baking sheet for 1–2 minutes before transferring to a wire rack to cool completely.
Tips
- Use butter-flavored shortening for richer flavor.
- Add vanilla extract (1 tsp) for classic bakery-style aroma.
- Roll dough balls in sugar or coconut before baking for a crackled top.
- Stir in chopped pecans or walnuts for extra crunch.
- Add mini chocolate chips for a Mounds-bar style cookie.
- Substitute Corn Chex or Rice Krispies if Rice Chex isn’t available.
- For chewier cookies, slightly underbake and cool on pan.
- For crisp cookies, flatten lightly with a fork before baking.
- Freeze dough balls for make-ahead holiday baking.
- Add orange zest for citrus-coconut flavor.
Nutrition
Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4.5gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.4gTrans Fat: 0.5gCholesterol: 5mgSodium: 55mgPotassium: 25mgFiber: 0.5gSugar: 7gVitamin A: 15IUCalcium: 5mgIron: 0.4mg
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