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Coconut-almond crispy treats are easy and tasty

Associated Press

This no-bake recipe is so easy to put together, cooks young and old can make it a fun project for weekends or holidays, year-round.

Everyone will relish the taste. What makes it special is the combination of melted almond paste and marshmallows, teamed up with crispy cereal and coconut.


(Preparation 15 minutes, plus cooling time)

6 cups toasted rice cereal

1 cup sweetened coconut flakes

1/2 cup chopped or slivered almonds

4 tablespoons ( 1/2 stick) butter, plus extra for greasing dish and spoon

7-ounce package almond paste, grated

10 1/2-ounce bag mini marshmallows

Butter a 7-by-11-inch baking dish. Measure cereal into a large bowl and set aside.

Add coconut flakes and almonds to a large nonstick skillet. Dry-roast over a medium-high heat, stirring frequently, until the coconut and almonds start to turn golden. Immediately pour into bowl with cereal.

In the same skillet melt the butter over a low heat. Add the grated almond paste and marshmallows. Stirring constantly, cook until all ingredients are melted and smooth. Immediately pour almond-marshmallow mixture into bowl of cereal. Combine with a buttered spoon until all ingredients are incorporated. Press crispy treats into the buttered dish. Cool until firm enough to cut into 1 1/2-inch squares. Makes 32 1 1/2-inch pieces. Recipe from Andre Prost Inc., Odense Almond Paste.