Rice Krispie Cookies (with almonds and coconut)
User Reviews
5.0
15 reviews
Excellent
Rice Krispie Cookies (with almonds and coconut)
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These cookies are soft, moist and tender inside and crunchy on the outside. They're mixed with sweetened coconut, toasted almonds and buttery toasted Rice Krispies cereal and are absolutely irresistible.
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Ingredients
FOR THE TOASTED ALMONDS:
- ½ cup slivered almonds
FOR THE TOASTED BUTTERED RICE CEREAL:
- 1 cup Rice Krispies
- 2 tablespoons Instant Milk Powder I used Carnation brand
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons melted butter
FOR THE COOKIES:
- ½ cup butter softened to room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 x-large egg or jumbo
- ½ teaspoon almond extract
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- toasted almonds
- toasted buttered rice cereal
- ½ cup sweetened flaked coconut
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Instructions
FOR THE TOASTED RICE CEREAL:
- Preheat the oven to 275°.
- In a small bowl combine the rice Krispies cereal , milk powder, sugar and salt. Mix well to combine. Drizzle the butter over the cereal mixture and toss well with a rubber spatula until the cereal mixture is well coated. Spread on a rimmed baking sheet and arrange the cereal in a single layer.
- Bake for 15-18 minutes, stirring at the halfway point. Cook until it's toasted, golden and crunchy-chewy. Set aside to cool.
TO TOAST THE ALMONDS:
- Turn the oven temperature up to 350°. Line a baking sheet with parchment paper and set aside.
- Spread the slivered almonds into a single layer on a rimmed baking sheet and bake for 8-10 minutes until the almonds are light brown. Set aside to cool.
FOR THE COOKIES:
- In a large bowl, combine the butter, brown sugar and white sugar. Use a hand mixer to cream the mixture together until very well combined. Add the egg and almond extract and beat on high for 2 minutes until light and fluffy.
- In another bowl, combine the flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and use the hand mixer to beat until the ingredients are just combined and no dry areas remain.
- Add the toasted almonds, flaked coconut and toasted rice cereal to the cookie dough. Use a large sturdy spatula to fold the mix-ins into the cookies until they're evenly combined.
- Use a 1½ to 2 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, making sure cookies are about 2 inches apart to account for spread while baking.
- Bake the cookies for 14-16 minutes, turning the pan 180° about halfway through cooking. The cookies should be light golden in the center and darker brown around the edges.
- Let the cookies rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Information
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Calories
127kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
63mg
(3%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
222IU
(4%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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