Sheet Pan

Genevieve Ko's Homemade Coco Puffs

October  3, 2016
Photo by James Ransom
Author Notes

Genevieve's tips:

- Puffs of all types taste good here. Just make sure they're light, airy ones, not hard, slightly inflated grains. I like Kashi Whole Grain Puffs.
- Large flakes of coconut taste best here, but small strips work, as well. —Sarah Jampel

  • Makes 3 1/2 cups
Ingredients
  • 2 tablespoons solid virgin coconut oil
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup (85 grams) runny mild honey
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups (92 grams) unsweetened puffed whole-grain cereal
  • 1/2 cup (47 grams) unsweetened coconut flakes
In This Recipe
Directions
  1. Position a rack in the center of the oven and preheat it to 300° F. Line a half sheet pan with parchment paper.
  2. In a large saucepan over medium-low heat, whisk the coconut oil, cocoa powder, honey, and salt until smooth. Remove from the heat and whisk in the vanilla. Gently fold in the cereal and coconut until evenly coated, trying not to break up the coconut flakes. Spread the mixture into the prepared pan in an even layer, pushing it all the way to the edges.
  3. Bake until the puffs are a darker brown, about 25 minutes. Cool completely on the sheet on a wire rack. Break puffs into smaller clumps as you like.
  4. The puffs will keep at room temperature for up to 1 week or in the freezer for up to 2 months.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.