01 - Line a large baking sheet with parchment paper or silicone baking mat and set aside.
02 - In a large mixing bowl, combine Rice Krispies cereal, mini marshmallows, and toasted pecans. Mix thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add brown sugar, brewed coffee, espresso powder, and sea salt. Stir continuously until smooth and bubbling, approximately 2-3 minutes. Remove from heat and stir in vanilla extract.
04 - Pour hot coffee syrup over the cereal mixture. Using a spatula, fold quickly and vigorously until all ingredients are evenly coated.
05 - Using a cookie scoop or tablespoon, drop mounds onto prepared baking sheet. Gently press with the back of the spoon to shape into rounds.
06 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth. Drizzle over cookies.
07 - Transfer baking sheet to refrigerator and chill for at least 30 minutes until cookies are firm and set.