- 1/4 cup butter, cubed
- 40 large marshmallows or 4 cups miniature marshmallows
- 5 cups crisp rice cereal
- 1 cup sweetened shredded coconut
- Melt butter in a saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted. Remove from heat; stir in cereal until well-coated. With buttered hands, shape into 1-in. balls. Roll in coconut, pressing gently to coat. Yield: about 3 dozen.
Originally published as Crispy Coconut Balls in Taste of Home December/January 1995, p54
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