Spread 1 cup shredded coconut in an even layer on a cookie sheet (lined with parchment) and bake at 300, stirring every few minutes for 10-15 minutes until coconut is golden brown. Set aside to cool.
Grease a 9×13 pan with cooking spray or line with foil or parchment paper.
In a large saucepan, melt down your coconut oil or butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in 1/2 cup shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated.
Spread Rice Krispie mixture into prepared pan. Press mixture firmly into an even layer using a greased spatula or piece of wax paper. Sprinkle with toasted coconut and press lightly to adhere to the top of the treats.
Melt the chocolate chips in the microwave on medium power stirring every 15 seconds until melted and smooth. Drizzle on top of the treats.
Cool at room temperature until chocolate hardens. Cut into squares and enjoy every bite! :O)