Ingredients
1 package sweetened shredded coconut
1 1/2 c. Pecan halves
nonstick cooking spray
1 package marshmallows
4 tbsp. unsalted butter
4 c. cornflakes
Preparation
Step 1Preheat oven to 350 degrees F. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.Step 2Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.Step 3In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.Step 4Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
