Big week… My birthday. In escrow. Dad in hospital (back home now after a bad pancreas attack). Bridal shower for niece. The true foodie in me still didn’t take a break; I felt like making something as long as it was easy. And CHOCOLATE, like Chocolate Coconut Crispies.
Escrow = declutter!! Use up stuff so we don’t have to pack and move it. In the kitchen, foods are making their way to the front of our pantry, like the remainder of a bag of coconut, a box of Rice Krispies earmarked for something else, chocolate chips well into their bloom. Don’t those sound like they could mix together into something worthy?
Answer: yes, they do. I put a sheet pan in the freezer to prep, then melted, stirred, folded and dropped by tablespoons. Made up a full pan of crispy comfort.
And because we are “us,” they are now in the freezer. We like eating frozen cookies and candies. Try it!
Chocolate Coconut Crispies
- 2 cups chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup Rice Krispies
In the top of a double boiler, melt chocolate chips, stirring gently with a spatula. Remove from heat and stir in the coconut. Fold in the Rice Krispies. Drop by tablespoonful’s onto a cold cookie sheet. Refrigerate or freeze until no longer melty. Store in an airtight container at room temperature. Makes 30 to 36, depending upon size.