Toasted Coconut Pecan Treats

Inspired by Martha Stewart

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Cindy Campbell


  • 7.5 oz. sweetened shredded coconut toasted, (½ of a 15oz bag)
  • 3 oz. pecans toasted, then roughly chopped (3/4 of a cup, or ½ of a 6oz bag)
  • 4 Tablespoons Butter (½ a stick)
  • 10 oz. Mini Marshmallows (1 standard size bag)
  • 3.5 oz. Cornflakes (4 cups)
  • Non Stick Cooking Spray
  • 8 oz. Chocolate/Chocolate Bark/Chocolate Candy Coating melted


  1. Spray a 7”x11” Baking Dish with cooking spray.

  2. Combine Toasted Coconut, Pecans, and Corn Flakes in a large heatproof bowl. Set aside.
  3. Melt butter and marshmallow on the stove over medium heat. Stir constantly (to avoid burning) until marshmallow is a creamy consistency and the butter has been completely combined.
  4. Using a wooden spoon or heat-proof spatula, transfer the marshmallow to the cereal mixture. Stir until all ingredients are equally combined.
  5. Transfer entire contents of the bowl to the baking dish. Spray some cooking spray on 1 hand so you can press the treats into an even layer. Allow to cool.
  6. Cut cooled treats into desired shapes. Hold treats at top edge and dip the bottom into melted chocolate, so the chocolate comes ½ way up the treat. Let excess chocolate drip back into the bowl.

  7. Place treats chocolate-side down on a wax-paper lined cookie sheets (any flat surface will work, really) and let the chocolate harden.

Recipe Notes

The original recipe calls for an 8×8 pan, but that makes THICK squares.  And 9×13 makes thin squares… any dish that seems bigger that a 8” square but smaller than a 9x13 should work out fine.