Name: maple coconut cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 18-20 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted and cooled slightly; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1 large egg, plus 1 egg yolk, at room temperature; 1/3 cup pure maple syrup, plus 2 tablespoons more for glaze; 1/3 cup Eagle Brand Sweetened Condensed Milk; 1 teaspoon pure vanilla extract; 1 cup sweetened shredded coconut; 1/2 cup chopped pecans (optional); 1/2 cup white chocolate chips (optional); 1 cup confectioners’ sugar, for glaze

maple coconut cookies

May 4, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

The stay-at-home orders continue and so do the baking adventures—this time we’re having Maple Coconut Cookies! We’re so excited to now have our good news public—after months of secret-keeping we are thrilled to be able to share we’re having a baby boy! While it is a strange time to be pregnant and things have not been as I would have imagined (or any of us could have, for that matter), we are so grateful to be growing our family and to have another sweet mouth to feed in the coming months.

One of the things I am most excited to do when our little babe arrives is to bake together. I know it’ll be some time before his little hands can stir but it makes me smile so hard thinking about it! This Maple Coconut Cookie recipe is perfect for getting kids involved. They are easy to mix together—just 5 steps, no stand mixer required, no dough chilling—and they taste super comforting. They come out really thick and stay moist and chewy inside thanks to Eagle Brand Sweetened Condensed Milk, maple syrup, and sweetened shredded coconut (which also gives them some texture). I also drizzled them with a maple glaze because it really ups the maple flavor. If you happen to have maple or coconut extracts you could also add in a teeny bit to enhance the flavor even further.

You can customize the extra mix-ins to whatever you have on hand right now. We added pecans and white chocolate because I love the combination of pecan and maple, and the white chocolate sounded delicious for extra pops of sweetness. You could omit both or substitute in chocolate chips, sprinkles, dried cranberries, other nuts, whatever your heart desires!

These cookies remind me of a combination of breakfast cookies and maple candy. Something about the maple flavor makes me think of a plate of pancakes and the sweet glaze transports you to a Vermont ski lodge gift shop (For me, at least, that is where I used to buy maple candy! Ha!).

Love, and be well.
Jenna

maple coconut cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Dessert

Servings: Makes 18-20 cookies

maple coconut cookies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk, at room temperature
1/3 cup pure maple syrup, plus 2 tablespoons more for glaze
1/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional)
1/2 cup white chocolate chips (optional)
1 cup confectioners’ sugar, for glaze

Instructions

Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl or the bowl of an electric mixer, stir together the butter, both sugars, eggs, maple syrup, sweetened condensed milk, and vanilla extract until combined.
Add the flour mixture to the butter mixture along with the shredded coconut, pecans, and white chocolate chips (if using) and stir until the flour is incorporated. Scoop the dough into balls onto the prepared cookie sheets, leaving 3 inches between each scoop.
Bake the cookies until the edges are golden brown, about 12–14 minutes.
Glaze the cookies: Prepare the maple glaze by mixing the confectioners’ sugar and a tablespoon or two of maple syrup in a small bowl. Add just enough maple syrup so the confectioners’ sugar absorbs and the glaze drips slowly but smoothly off the tips of a fork. Drizzle over the slightly cooled cookies and allow the glaze to set before eating.

https://www.butterlovescompany.com/2020/05/04/maple-coconut-cookies/

butter loves company | jenna larsson

tropical pineapple coconut scones

September 18, 2019 by Butter Loves Company

This post has been sponsored by DOLE®. All thoughts and opinions are my own.

Scones are one of my favorite quick breakfast baked goods. Their tender centers and crispy, buttery edges are a perfectly satisfying combination. These Tropical Pineapple Coconut Scones are made a little healthier, and a little more delicious, by using wheat flour and DOLE® Fridge Pack Pineapple Chunks.

The combination of pineapple and coconut in the scones will transport you to the tropics, even if you are rushing out the door for work. You’ll love how simple they are to make; you don’t even need a stand or hand mixer—just a big bowl and your own hands. If you gather the ingredients together, you can be eating the scones in less than 30 minutes. Hello, tropical scone paradise!

Using the Pineapple Chunks is a great way to incorporate fruit servings into your breakfast. We’ll use about half of one DOLE Fridge Pack (each has 3.5 servings of fruit), and then you can just pop the cover back on for easy fridge storage. (Snack on them later or try adding them to another recipe!) They are naturally gluten-free, rich in Vitamin C, non-GMO, and the packaging is BPA-Free.

Because the Pineapple Chunks are in 100% pineapple juice, you can actually make a quick pineapple glaze for the scones using the juice and a little confectioners sugar. This is optional for these scones but adds even more tropical flair.

The new DOLE Fridge packs are available in 4 varieties, and you can find them near the Canned Fruit at your local grocery store:

I found myself daydreaming about laying on a beach chair on a faraway island when I was eating these. It is a welcome way to start the day if you ask me. I can’t wait to see how yours turn out!

Xo,
Jenna

tropical pineapple coconut scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: Makes 8 scones

pineapple-coconut-scones-feature

Ingredients

3 cups whole wheat flour (or 1 1/2 cup whole wheat, 1 1/2 cup all purpose)
1 cup shredded coconut
1/3 cup sugar, plus a tablespoon for sprinkling before baking
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch pieces
1 cup DOLE® Fridge Pack Pineapple Chunks, roughly chopped
1 cup cold buttermilk
1 tablespoon milk, for brushing
Glaze (optional):
2 tablespoons juice from Dole® Fridge Pack Pineapple Chunks
1 cup confectioners’ sugar

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, coconut, sugar, baking powder, baking soda, and salt. Add the chilled diced butter and mix with your fingertips to a coarse meal. Stir in the pineapple to distribute. Slowly pour in the buttermilk, a little at a time, and mix just until it just combines and the mixture starts to come together as a dough (you may not need all the buttermilk). Transfer dough to a floured board, gently knead a couple of times, and then pat into a 7-inch circle. Cut into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with milk, sprinkle with a little extra sugar, and bake for 18–20 minutes or until lightly browned.
If glazing, combine the pineapple juice and the confectioners’ sugar in a small bowl until it is thick enough to drizzle across the scones. Drizzle generously and serve.

https://www.butterlovescompany.com/2019/09/18/pineapple-scones/

butter loves company | jenna larsson

For more recipe ideas, check out Dolesunshine.com!

thai chili coconut cream doughnuts

March 4, 2017 by Butter Loves Company

Sometimes you start the day with a nourishing smoothie, and end it with a doughnut. It’s all about that balance.

Ever since I made these brioche doughnuts, my mind has been swirling with reasons (excuses) to make them again. After one glance over my shoulder at the bushel of almost dried out Thai bird chilies hanging in our kitchen, I knew my next move. Herein, we have the Thai Chili Coconut Cream Doughnuts. As an ode to some of our favorite Thai curries, which are deep with heat, yet balanced by creamy coconut milk, we are steeping the Thai bird chilies in a milky cream of coconut mixture to create the coconut pastry cream that is piped into your freshly fried doughnuts.

The combination of buttery brioche dough rolled in vanilla sugar and the slightly spicy, creamy coconut filling is the one of the best excuses I could ever think of. For your filling, you’ll use some cornstarch to help your custard thicken up like a pastry cream. No Thai chilies? You could definitely omit and stick to a coconut cream. Alternatively, you could experiment with a jalapeno or serrano pepper—just be sure to test along the way to make sure your filling doesn’t end up too fire-y hot.

These Thai Chili Coconut Cream Doughnuts are a great weekend project as the brioche dough is best prepped and shaped a day ahead, left to proof overnight in the refrigerator, and fried up on Sunday morning while you sip your coffee in your jammies.

Because the brioche doughnut dough takes a day to prepare (mostly inactive), it is great to prep the pastry cream the same day to mix the dough so it will be chilled and ready to use as soon as you you fry the doughnuts.

Here’s to a happy weekend!

Thai Chili Coconut Cream Doughnuts

Prep Time: 24 hours

Servings: Makes 8 large doughnuts

coconut cream doughnuts | butter loves company

Ingredients

1 Recipe brioche doughnuts , making sure to use a round cookie cutter without a center hole, to shape.***Please See Note About Timing
2 cups whole milk
1/4 cup cream of coconut
1/2 cup sweetened shredded coconut
1/2 vanilla bean, seeds scraped or 1 teaspoon pure vanilla extract
3–5 small red fresh or dried Thai bird chilies, with a small vertical slit cut into each
4 large egg yolks
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon of salt

Instructions

Prepare brioche doughnuts completely through frying and rolling in sugar. Set cooked doughnuts aside while preparing the filling.*
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Set nearby.
In a medium saucepan over medium high heat, bring the milk, cream of coconut, coconut, vanilla bean and seeds, and Thai chilies to a simmer. Stir until sugar dissolves and then reduce heat to a simmer. Turn off heat and steep for 5 minutes. Strain the liquid into a medium bowl to separate out the shredded coconut and Thai bird chilies. Discard the solids and return the liquid to the saucepan.
Gradually pour about 1/3 of the warm milk mixture into the bowl with the eggs, whisking constantly to prevent the warm liquid from cooking the eggs. Pour the milk/egg mixture back into the saucepan with the rest of the milk mixture, turn the saucepan back to a low heat and whisk constantly until the mixture thickens enough to coat the back of a spoon without dripping off. Turn off heat and cool custard completely.
Transfer the cooled custard to a piping bag fitted with a small pointy tip. Insert the tip of the piping bag into one of the prepared doughnuts and squeeze the filling into the doughnut until you can feel the sides of the doughnut puffing out slightly. Repeat with the remaining doughnuts.

Notes

*Alternatively, prepare the filling on the same day you prepare the doughnut dough. Chill while you fry the doughnuts and then fill the just-fried doughnuts with the chilled pastry cream.

https://www.butterlovescompany.com/2017/03/04/coconut-cream-doughnuts/

butter loves company | jenna larsson

piña colada ice pops

June 17, 2014 by Butter Loves Company

I contemplated calling this recipe “Vacation on a Stick”—it really is!

One lick and you’re transported to a cozy mattress in a covered cabana, on a white sand beach with turquoise waters where Bob Marley tunes sway in your ears.

Or, in my case, one lick and I’m still sitting on my couch on a Sunday, with my eyes glued to the entire second season of “Orange is the New Black,” my feet up on the coffee table and Greg by my side. “Vacation” is in the eye of the beholder and whoever that beholder is should be holding one of these Piña Colada ice pops. (You can thank my dad for my corny genes.)

A Piña Colada is a truly classic summer cocktail. Its essence has been married to the concept of rest and relaxation since its creation in Puerto Rico in 1954 (1963 depending on who you believe). Often served frozen, the drink hopped easily from a glass in my head to my new ice pop molds. Fresh, sweet and juicy pineapple is blended with tropical coconut flavors leaving a faint scent of Banana Boat sunscreen in your nose. Spike these with a little rum if you’d like a boozy ice pop (remember this will take a bit longer to freeze). I think they are perfect to serve at a BBQ or as a light and refreshing alternative to a summer dinner party dessert.

I personally like my ice pops a little chunky which is why I added the shredded coconut, but I realize many of you may prefer them smooth. To make a smooth ice pop you can do a few things:

Omit the shredded coconut altogether. This won’t affect the flavor too dramatically.
If you want it really, really smooth you can strain the blended mixture through a sieve over a bowl and only freeze the liquid that is left in the bowl.

piña colada ice pops (aka “vacation on a stick”)
Prep Time: 10 minutes
Freeze Time: 24 hours if using rum, at least 4–6 hours if not
Makes: 6-8 ice pops

Ingredients:

An ice pop mold, or multiple ice cube trays
3 cups chopped fresh pineapple, 1 inch chunks are fine
1/3 cup cream of coconut (e.g. Coco Lopez)
1/3 cup coconut water
1/3 cup light rum (optional)
1/2 cup unsweetened shredded coconut

Instructions:

In the work bowl of a food processor or blender, or in a large bowl using a hand mixer, blend the pineapple, cream of coconut, coconut water and rum (if using) until smooth, about 1 minute. Stir in the shredded coconut with a spoon. Pour mixture into ice pop molds, dividing equally, and place in freezer for 30 minutes. Remove and insert wooden ice pop sticks. Place back in the freezer until solid, about 24 hours (4–6 hours if omitting rum).
Once the ice pops are solid, pop them out of their molds and enjoy! If the ice pops are not easily releasing from the molds, you can run warm water around the outsides of the mold to loosen.

chai tea spiced cake with coconut frosting (dairy-free, plus vegan optional)

June 4, 2014 by Butter Loves Company

Sometimes my love of baking challenges my sanity. For example, last week I bought five pounds of “vegan buttery sticks.” Am I insane? Why would a girl with a food blog named “butter loves company” be in the Whole Foods check-out line with that much faux-butter? This website is certainly not “vegan buttery sticks love company.”

Well, I can assure you I haven’t completely lost my mind (although you might not be convinced when you read on). The truth is, I was loading up on dairy-free goodies to bake for the bridal shower of a lovely friend of mine. I had researched a bunch of dairy-free and vegan dessert options and one that piqued my interest was a chai tea-spiced cake. It sounded like something the bride-to-be would enjoy.

I test-drove this cake a few weeks ago with some non-vegan dairy lovers, although that time I did make it with a full-on buttercream. And let me tell you, it was delicious. Like, no leftovers whatsoever delicious. Like, even my relatives who don’t eat sweets cleaned their plates delicious.

The cake would be perfect. I had found a winner. I would just replace the actual butter in the buttercream with the vegan buttery spread and be set with a great tasting cake for the Sunday shower.

On Saturday night, the handful of other baked goods I was making were done, the chai cake layers were chilling in the fridge and I had reached the tired, baked-all-day deliriousness I love. But I wasn’t finished yet, so I started to mix the frosting. I planned for a honey “butter”cream using the vegan buttery sticks (note: dairy-free, not vegan, as honey is not vegan-friendly).

I whipped up all the frosting and it was looking light, fluffy and scrumptious. That is, until I took a taste. Nope. No way. Not a chance. I couldn’t believe how far from buttercream it tasted! Tons of confectioners sugar, honey and fresh scraped vanilla beans and it was near flavorless. Greg tasted it and tried to make me feel better with an, “It’s not that bad,” which he followed moments later with the truth. “It tastes and smells like paint,” he admitted.

I scrapped the faux-frosting and washed out my mixer to start again. This time, after the vegan buttery stick betrayal, I grabbed another dairy-free alternative: vegetable shortening. I whipped the frosting up. We tasted it. It was okay. After a few adjustments, including the addition of pureed peach, it was good. This is where you might really start to think I’m insane. While I thought it tasted really good, it was not good enough.

I put this second-attempt-frosting in a Tupperware, in case I had to use it, and [Greg] washed out my mixer so I could start again. I remembered seeing some vegan recipes that used coconut oil as a butter substitute so I decided to try that. I tossed in some vanilla, sugar, coconut extract and shredded coconut, and we had a winner! Even if it left me slightly sleep deprived, it was well worth three tries. I frosted the cake, toasted some coconut for garnish and because I actually am insane, I decided I would make a cake topper. I won’t even tell you what time of night (Ahem. Morning.) it was at that point. I was finally happy with how everything came out and the bride and guests seemed to enjoy it all as well! That’s why baking is so great! It’s hard not to be happy eating cake, and if I can help ignite some smiles, I’ll make three batches of frosting any day.

*Note: Photos are from both times I have made this cake. The majority are from the test drive so the frosting is different. The photos with the coconut around the edges are with the frosting listed below.

chai tea spiced cake with coconut frosting (dairy-free, plus vegan optional)
adapted from veggieandthebeast.com

Layers of moist, flavorful cakes spiced with cinnamon, ginger, allspice, cloves and cardamom, between dreamy coconut frosting.

Prep time: 20 mins
Cook time: 35 mins
Total time: About 1 hour (plus added time for cooling)
Makes: 1 8-inch layer cake (Either two thick or four thin layers, I chose four. Instructions are for two layers.)

Ingredients:

Cake:
2 cups minus 2 tablespoons unsweetened vanilla almond milk
2 tablespoons apple cider vinegar
3 cups unbleached cake flour, or all-purpose flour
½ tablespoon baking powder
1 teaspoon baking soda
2½ teaspoons ground ginger
1¼ teaspoon ground cinnamon
1 teaspoon ground cardamom
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
1 teaspoon table salt
1½ cups granulated sugar (vegan option: raw sugar, processed until fine)
¼ cup canola oil
½ cup brewed unsweetened chai tea (steep cup of tea like normal, and then scoop out ½ cup)
1 tablespoon vanilla extract
½ teaspoon almond extract

Coconut Frosting:
1 cup coconut oil, at room temperature (should be solid)
3 cups powdered sugar, sifted (vegan option: ensure it is powdered cane sugar)
1 vanilla bean, split down the middle and scraped, or 1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup sweetened shredded coconut, plus more to toast and garnish with if desired
2–4 tablespoons unsweetened vanilla almond milk

Instructions:

Make the Cake: Preheat oven to 350 degrees. Grease two 8–inch cake pans and line the bottom with parchment paper, then grease tops of paper. Set aside.
In a small bowl, or a liquid measuring pourer, combine the almond milk and the apple cider vinegar (it will look like it separates and this is totally ok). Set aside for at least 5 minutes.
In a medium bowl, sift together the flour, baking powder, baking soda, spices and salt. Set aside.
In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, oil and chai tea until combined. Add the vanilla and almond extracts and beat on low for 5 seconds to combine.
Alternate adding the flour and the almond milk mixtures to the batter, starting and ending with the flour, mixing until smooth and just combined. Divide the batter between the two cake pans. Bake for 30–35 minutes (about 20–25 minutes if you’re making 4 smaller layers). Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Wrap each layer in plastic wrap and refrigerate until you’re ready to frost.
Make the Frosting: In a large bowl with a hand mixer, or in the bowl of an electric mixer fitted with the paddle attachment, beat the coconut oil and powdered sugar until smooth and light. It will likely be a little stiff. Add in the vanilla, coconut extract and shredded coconut and beat until combined. Gradually add the almond milk, a tablespoon at a time, until you’ve reached a creamy, light and spreadable consistency.
Frost the Cake: Place one cake layer on a piece of parchment paper or on a serving plate. Spread about a third of the frosting on the top of the cake, then top with the other cake half. With an offset spatula or knife, cover the cake with a thin layer of frosting to smooth out the edges and the space between the layers (this is also known as the “crumb coat”). Place the cake in the fridge for about 10 minutes until the frosting firms up slightly. Remove and coat entire cake with another layer of frosting. You can also pipe the frosting on in a decorative fashion at this stage. Keep completed cake refrigerated if possible, removing 2–3 hours before serving.

raspberry lime buttermilk cake with coconut cream cheese frosting

April 2, 2014 by Butter Loves Company

Light, moist buttermilk layers dotted with fresh raspberry bursts and swirled with lime zest; all topped with tropical coconut cream cheese frosting.

I’m pretty sure the red-eye home from sunny California last night made me crazy this morning. I mean, after indulging on SoCal treats like tacos, churros, baseball game fare, and a delicious key lime pie made by Greg’s cousin (to the entire family, we are so grateful!), I should’ve immediately banished all junk, hit the grocery store, and stocked up on every single green, crunchy vegetable available in preparation for a string of signature “post-vacation detox” salads.

Instead—in my red-eye haze—I made this Raspberry Lime Buttermilk Cake with Coconut Cream Cheese Frosting. I had most of the ingredients staring at me in the fridge; sad we had left them for the palm trees and Hollywood glam of the west coast. What was I supposed to do?

The layers of this cake are incredibly moist because of the buttermilk, and in every other bite you get juicy, tart bursts of raspberry with a citrusy lime undertone. The raspberries could easily be swapped out with any other berry you have on hand. In the past I’ve made it with diced strawberries and Greg and I enjoyed it unfrosted as a breakfast cake. In this case, I decided to layer it with coconut cream cheese frosting for a rich, sweet taste of the tropics—and one last bite of vacation.

Raspberry Lime Buttermilk Cake with Coconut Cream Cheese Frosting
Cake adapted from Smitten Kitchen, which was adapted from Gourmet, June 2009
Frosting, my own

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50–60 minutes
Makes two 8-inch cakes and enough frosting for a “tom-boy” style* cake filling/topping

For the Raspberry Lime Buttermilk Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1⅓ cup granulated sugar
1 teaspoon pure vanilla extract
1½ teaspoons finely grated lime zest (from about two limes)
2 large eggs
1 cup buttermilk, well shaken
1 cup fresh raspberries
¼ cup toasted sweetened shredded coconut, for garnishing (optional)

For the Coconut Cream Cheese Frosting:

8 oz cream cheese (1 standard package)
½ stick (4 tablespoons), unsalted butter at room temperature
½ cup sweetened shredded coconut
2–3 cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon coconut extract

Instructions:

Preheat oven to 400 degrees F with rack in middle. Butter and flour a 9-inch round cake pan. (If using toasted coconut for garnishing the cake, you can now spread the ¼ cup sweetened shredded coconut onto a baking sheet or sheet pan and bake in the oven as it heats to 400 degrees until edges are lightly golden, about 5 minutes. Remove from oven and let cook completely).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside. In a large bowl with a hand mixer or the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until pale and fluffy. Reduce to low speed and add vanilla and lime zest. Then, beat in the eggs, one at a time, scraping the bowl between additions.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Scoop batter into prepared cake pans, smoothing top (batter will be thick). Drop raspberries evenly over top (it won’t matter if they land face up or face down).
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool completely.
While the cake is cooling, prepare the frosting. In a large bowl, or the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese on medium speed until light and fluffy. Add the shredded coconut, vanilla, and coconut extracts and mix until combined. With the mixer on low speed, add the 2 to 3 cups of powdered sugar until combined into a light, creamy frosting that is thick enough to spread and hold its form.
To assemble: Place 1 cake layer, flat side up, on platter. Spread just under ½ the frosting over top of cake. Top with second cake layer, flat side up. Spread remaining frosting over the top (you may have enough frosting to cover the sides, if desired). Top with extra fresh raspberries and toasted coconut, if desired. Enjoy! (If not serving immediately, cover with plastic wrap and refrigerate. Remove from refrigerator and bring to room temperature 45 minutes before serving).

*Tom-boy style is with the frosting just between the layers and on top, leaving the sides bare.

rice krispie treat hearts

February 6, 2014 by Butter Loves Company

I was looking for a quick Valentine’s recipe that required minimal work, few ingredients, and little fuss (just like relationships *winkwink*). Inspired by Rice Krispie wreaths my mom and I make every year during the holidays, I took to the cereal aisle and conjured up these festive Rice Krispie Treat hearts. You can’t help but feel like a happy little kid with one of these bright pink hearts in hand—it’s like an instant smile booster!

Requiring just one dish, two if you add the white chocolate drizzle, this recipe is easy on us manual dishwashers. It’s also easy on the wallet; leaving you with more cash to spend on Valentine’s gifts for your significant other—or on shoes, chocolate, wine, jewels, clothes…

I got a little heavy handed with the food coloring, resulting in a somewhat radioactive iridescence on my treats. Luckily, my excessive pink did not affect the crispy, gooey flavor one bit. I adjusted the proportions in the below recipe, but to be safe you may want to add the coloring in increments.

Often times the warm Rice Krispie Treats are poured into a sheet pan and then cut out into squares or shapes once cooled. I prefer to mold these by had to avoid the rough, half-cut Krispies on the edges from cookie cutters. Do whatever you prefer! You could even try this with another cereal to mix it up.

rice krispie treat hearts

Recipe Type: Dessert

Author: butter love company

Prep time: 30 mins

Total time: 30 mins

Serves: About 16 Hearts

Ingredients

1 10 oz. bag of marshmallows
3 tablespoons of butter
1/4 teaspoon pink or red food coloring (more if you are using liquid food coloring)
6 cups of Rice Krispie cereal or equivalent
1 cup sweetened coconut
1 cup white chocolate or white chocolate chips (for drizzling, optional)

Instructions

Line cookie sheets with waxed paper. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring (add more if desired).
Add coconut and crisped Rice Krispies. Stir until well coated.
Using 1/4-cup measuring cup or your hands, scoop the mixture into balls onto the waxed paper covered cookie sheets. With your hands, shape the balls into hearts (you may have to wet your fingertips with water or butter if it is too sticky to mold). If drizzling with white chocolate, heat the chocolate in a microwave safe bowl in the microwave until it is thin enough to drizzle with a fork over the hearts.