Marshmallow Coconut Balls are the ultimate no-bake holiday treat you didn’t know you needed—until now. These chewy, coconut-covered bites are a beloved classic, especially in Newfoundland kitchens during Christmastime. With just four simple ingredients, they come together in minutes and bring a nostalgic sweetness that both kids and adults will adore. Whether you’re prepping for a cookie exchange or just craving something simple and sweet, Marshmallow Coconut Balls are the perfect choice. Plus, no oven required!
Table of Contents
Why You’ll Love This Recipe
- ✅ No-bake and hassle-free
- ✅ Only 4 pantry ingredients
- ✅ Can be made ahead and frozen
- ✅ Perfect for Christmas parties and cookie trays
- ✅ Easy to customize with your favorite mix-ins
This recipe is ideal for busy bakers looking for something quick, delicious, and impressive.
Ingredients
- 2 cups graham cracker crumbs
- 14 oz (1 can) sweetened condensed milk
- 2 cups mini marshmallows (white or rainbow)
- 3 cups finely grated unsweetened coconut, divided
Instructions
- Prepare the base: In a large mixing bowl, combine graham crumbs and 2 cups of the coconut. Mix well.
- Add condensed milk: Pour in the sweetened condensed milk and stir until evenly blended.
- Fold in marshmallows: Gently stir in the mini marshmallows until evenly distributed.
- Shape the balls: Scoop out heaping tablespoons of the mixture and roll them into balls using your hands.
- Coat with coconut: Roll each ball in the remaining 1 cup of coconut until fully coated.
- Chill to set: Place the balls on a baking sheet and refrigerate for at least 30 minutes before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Servings: 32 balls
Nutrition Facts (Per Serving)
- Calories: 125
- Carbohydrates: 15g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 4mg
- Sodium: 56mg
- Sugar: 10g
- Calcium: 41mg
- Iron: 1mg
Tips & Variations
- Use finely shredded coconut for a smoother texture and easier rolling
- Chocolate chips or chopped cherries make delicious add-ins
- Substitute chocolate graham crumbs for a richer flavor twist
- Freeze on a baking sheet first, then store in a container to avoid sticking
- Make them in advance—these freeze beautifully for up to 2 months
Marshmallow Coconut Balls
Ingredients
Equipment
Method
- Mix graham crumbs and 2 cups coconut in a large bowl.
- Add sweetened condensed milk and stir until fully combined.
- Fold in mini marshmallows evenly.
- Form mixture into balls (about 1 tbsp each).
- Roll each ball in remaining 1 cup of coconut to coat.
- Chill for 30 minutes before serving.
Notes
– Use finely grated coconut for best texture
– Freezer-friendly for up to 2 months
FAQs
Can I use flaked coconut instead of grated?
Finely grated coconut works best for structure and even coating. Flaked coconut may not adhere as well and could affect texture.
Do these need to be stored in the fridge?
Yes. Keep them refrigerated for freshness and firmness. They can also be frozen.
Can I make these vegan?
Yes! Just use vegan sweetened condensed milk and vegan marshmallows. The texture and taste are still great.
Conclusion
Marshmallow Coconut Balls are more than just a nostalgic treat—they’re a no-fail dessert that’s perfect for busy holiday seasons. Easy to prepare, budget-friendly, and endlessly customizable, this recipe is sure to be on your “make again” list. So grab your mixing bowl and get rolling—your sweet tooth will thank you!