In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.