Wake Island Coconut Crunch

Inspired by remote Pacific outposts and sunlit atolls, this crisp island confection pairs the toasty richness of shredded coconut with buttery brittle notes, nutty macadamia nuts, and a lightly sweet finish of white chocolate chips. It’s simple to make, shatters with a satisfying snap, and travels well for care packages or beach-day snacks.

Ingredients

• 2 cups shredded coconut, lightly toasted
• 1 cup macadamia nuts, roughly chopped
• 1 1/2 cups crispy rice cereal
• 1 cup granulated sugar
• 1/3 cup honey
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt, plus a pinch for finishing
• 1/2 teaspoon baking soda (optional, for airy crunch)
• 1/2 cup white chocolate chips, for drizzle
• Zest of 1 lime (about 1 tablespoon) lime zest (optional)
• 1/2 cup chopped dried pineapple (optional)

Preparation

1. Pan and tools: Line a rimmed baking sheet with parchment and lightly grease it with a tiny smear of unsalted butter. Have a sturdy spatula, a heatproof bowl, and a heavy saucepan ready.
2. Toast for flavor: Spread the shredded coconut and the macadamia nuts on the sheet and toast just until golden, about 5–7 minutes. Transfer both to a large bowl while still warm.
3. Build the crunchy base: Add the crispy rice cereal and, if using, the dried pineapple to the bowl with the warm shredded coconut and macadamia nuts. Toss to combine.
4. Make the syrup: In a heavy saucepan, combine the granulated sugar, honey, unsalted butter, and a pinch of fine sea salt. Cook over medium heat, stirring just to dissolve, then simmer to a light amber, about 4–6 minutes.
5. Finish the syrup: Remove from heat and quickly whisk in the baking soda (it will foam), then the vanilla extract.
6. Combine: Immediately pour the hot syrup over the bowl of shredded coconut, macadamia nuts, crispy rice cereal, and optional dried pineapple. Stir rapidly to coat every bit.
7. Spread and set: Scrape the mixture onto the lined pan and press into a thin, even sheet. Let cool until firm, about 30 minutes.
8. Drizzle and finish: Gently melt the white chocolate chips and drizzle over the set sheet. Sprinkle a pinch of fine sea salt and, if using, the lime zest. Let the drizzle firm, about 10 minutes, then break into shards.

How to Enjoy

Serve shards with tropical fruit, crumble over ice cream, or pack for trail snacks. The snap from the shredded coconut and crispy rice cereal, the nutty richness of macadamia nuts, and the sweet veil of white chocolate chips love a squeeze of citrus from the optional lime zest.

Tips & Swaps

• More crunch: Add extra crispy rice cereal for an airier bite.
• Fruit accent: Swap or add dried pineapple to taste, or keep it simple without fruit.
• Salty-sweet balance: A tiny extra pinch of fine sea salt sharpens the flavors.
• Storage: Keep in an airtight tin at cool room temperature for up to a week; the layer of shredded coconut helps protect the brittle from moisture.
• Gifting: Drizzle patterns with the white chocolate chips before setting for a neat finish.