Recipe by Jane from Ohio
After reading the last two reviews, I checked the ingredients. I made a mistake in the amount of powdered sugar. I did correct it.These cookies are fantastic for any occasion. My aunt tinted the coconut different pastel colors for her daughters wedding. This is my Aunts recipe. It has been in the family for more that 40 years. These also freeze well. I'm not sure how many cookies this recipe makes but I will guess on the amount. We use Jiff extra crunchy.
Top Review by themightyempress1
ZERO STARS: I made this recipe with Jif Naturals Crunchy Peanut Butter and it was a gooey mess. Maybe if you use some cheap PB with lots of hydrogenated oils it might hold but not with good PB. Added 3x extra rice krispies and it thickened some. Am now trying to chill it to see if the butter in it will tighten the dough but I'm not holding my breath. Right now it is 75/25% leaning towards tossing the whole mess. :(<br/>I made about half. They taste "meh" added confectioners sugar to thicken which helped some but even after two days in the fridge the balls start to ooze when you hold them--forget about plating them. I'd pass on this recipe. It just doesn't work.
- 1 cup crunchy peanut butter, Jiff extra crunchy
- 2 cups powdered sugar, divided
- 1 cup Rice Krispies
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 1⁄4 cup evaporated milk
Directions See How It's Made
- Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
- Batter will be stiff.
- Form into balls.
- Mix 1 cup of powdered sugar and canned milk.
- Roll balls in powdered sugar and canned milk.
- Then roll in shredded coconut.