Publisher Photo
Publisher Photo
For satisfying a sweet tooth, these light, bite-size snacks are our favorite on-the-road treats. I like the fact that they're quick and easy to make.—Elaine Wilkins, Jasper, Alabama
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup butter, cubed
  • 40 large marshmallows or 4 cups miniature marshmallows
  • 5 cups crisp rice cereal
  • 1 cup sweetened shredded coconut

Directions

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

Nutritional Facts

2 each: 127 calories, 4g fat (3g saturated fat), 7mg cholesterol, 118mg sodium, 22g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/4 cup butter, cubed
  • 40 large marshmallows or 4 cups miniature marshmallows
  • 5 cups crisp rice cereal
  • 1 cup sweetened shredded coconut
  1. 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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