Gooey Coconut Popcorn Marshmallow Snowball Bites
These Coconut Popcorn Marshmallow Snowballs are one of those recipes I like to keep in my back pocket for an easy Christmas treat idea I can go back to. Made with popcorn, marshmallow, and coconut. My kids love helping roll them into balls, so it’s a great holiday activity with your kids.
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Ideal for holiday parties, family movie nights, or Christmas dessert for a party, these snowballs come together in just 15 minutes!
Try also my Gingerbread Whoopie Pies and Grinch-Themed Oreo Balls! I’m sure you’ll love these Christmas dessert recipes.
How to Make Coconut Popcorn Marshmallow Snowball
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by popping your popcorn. You’ll need about 6 cups, so either pop your own or use store-bought. Pro tip: Be sure to remove any unpopped kernels—they don’t make for great snowballs!
2. In a large saucepan, melt 1/4 cup of unsalted butter over medium-low heat. Once it’s melted, toss in 40 marshmallows and stir until they’re completely melted and smooth. You can add 1/2 teaspoon of vanilla extract for a subtle boost of flavor.
3. Pour the gooey marshmallow mixture over the popcorn. Use a spatula to gently toss and coat all the popcorn until every piece is covered in sweet, marshmallowy goodness.
4. While the mixture is still warm, grease your hands with butter or cooking spray (this makes the sticky part easier!). Grab small handfuls of the mixture and shape them into snowballs, about the size of a golf ball.
5. Now, for the finishing touch: Roll each popcorn ball in sweetened shredded coconut until fully coated.
6. Place your coconut-coated snowballs on a baking sheet lined with parchment paper. Let them sit for about 30 minutes to firm up.
Serve and Enjoy!
Important Recipe Notes
- Remove any unpopped kernels before mixing—nobody wants to bite into a hard kernel hidden in a snowball.
- Grease your hands with butter or cooking spray before shaping. This makes rolling much easier.
- Aim for golf ball–sized snowballs for easy snacking. Too big, and they can fall apart.
- Press the coconut gently into the popcorn balls while they’re still warm so it sticks well.
- Store in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to keep them from sticking.
- These can be made the night before a party or gathering—just keep them covered to stay fresh.
Coconut Popcorn Marshmallow Snowballs
Ingredients
- 6 cups popped popcorn
- 40 regular-sized marshmallows (or 4 cups mini marshmallows)
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract (optional)
- 1 cup shredded sweetened coconut flakes
Instructions
- Start by popping your popcorn. You’ll need about 6 cups, so either pop your own or use store-bought. Pro tip: Be sure to remove any unpopped kernels—they don’t make for great snowballs!
- In a large saucepan, melt 1/4 cup of unsalted butter over medium-low heat. Once it’s melted, toss in 40 marshmallows and stir until they’re completely melted and smooth. You can add 1/2 teaspoon of vanilla extract for a subtle boost of flavor.
- Pour the gooey marshmallow mixture over the popcorn. Use a spatula to gently toss and coat all the popcorn until every piece is covered in sweet, marshmallowy goodness.
- While the mixture is still warm, grease your hands with butter or cooking spray (this makes the sticky part easier!). Grab small handfuls of the mixture and shape them into snowballs, about the size of a golf ball.
- Now, for the finishing touch: Roll each popcorn ball in sweetened shredded coconut until fully coated. This gives your treats that snowy, wintertime vibe.
- Place your coconut-coated snowballs on a baking sheet lined with parchment paper. Let them sit for about 30 minutes to firm up.
Check Out More Christmas Treat Recipe Ideas!
Christmas Kitchen Sink Cookies
