No bake treat this recipe blends the charm of holiday sweets with the ease of no-bake prep. If you’ve ever loved s’mores or coconut snowballs, you’re in for a fun twist. These cookies combine all the textures—chewy, soft, crunchy—and they look just as festive as they taste. Inspired by the flavors of traditional Newfoundland holiday treats, this version skips the oven but keeps all the comfort.
Table of Contents
❤️ Why You’ll Love This Recipe
- No oven required — easy cleanup!
- Great for make-ahead and freezer-friendly
- Kid-approved and fun to decorate
- Perfect mix of chocolate, coconut, and marshmallow
- Can be made vegetarian with vegan marshmallows
🛒 Ingredients
- 4 cups mini white marshmallows (200g)
- 14 oz (1 can) sweetened condensed milk
- ½ cup butter (room temperature)
- 1 tsp vanilla extract
- 3 cups graham cracker crumbs
- 4 tsp cocoa powder
- 1½ cups fine unsweetened shredded coconut
- 72 candy-coated chocolates (like Smarties or M&Ms)
👩🍳 Instructions
- In a large microwave-safe bowl, combine marshmallows, sweetened condensed milk, butter, and vanilla extract.
- Microwave on high for 1 minute, stir well, and repeat until fully melted.
- Add cocoa powder and stir until fully incorporated.
- Mix in graham crumbs and ¾ cup of the coconut. Stir until fully combined.
- Cover and refrigerate the mixture for 3–4 hours.
- Line a baking sheet with parchment paper. Set up bowls with the remaining coconut and chocolates.
- Scoop 1 tablespoon of mixture, roll into a ball, then coat in coconut.
- Press a candy into the center of each cookie.
- Chill for another 2 hours before serving. Store in fridge or freezer.
⏱️ Recipe Details
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 20 minutes
- Servings: 72 cookies
🧾 Nutrition Facts (Per Cookie)
- Calories: 70
- Carbohydrates: 9g
- Fat: 3g
- Protein: 1g
- Sugar: 6g
- Fiber: 1g
- Sodium: 45mg
💡 Tips & Variations
- Use vegan marshmallows for a plant-based version
- Swap Smarties for mini chocolate eggs or peanut M&Ms
- Add a pinch of sea salt for a salty-sweet twist
- Want more texture? Fold in chopped nuts or crushed pretzels
Chocolate Coconut Marshmallow Cookies
Equipment
- – Large microwave-safe bowl
- Rubber spatula
- Baking sheet
- Measuring cups and spoons
Ingredients
- 4 cups mini marshmallows 200g
- – 14 oz sweetened condensed milk
- – ½ cup butter
- – 1 tsp vanilla extract
- – 3 cups graham cracker crumbs
- – 4 tsp cocoa powder
- – 1½ cups unsweetened shredded coconut
- – 72 candy-coated chocolates Smarties or M&Ms
Instructions
- In a large microwave-safe bowl, melt marshmallows, condensed milk, butter, and vanilla.
- Stir in cocoa powder.
- Mix in graham crumbs and ¾ cup coconut.
- Chill for 3–4 hours.
- Scoop into 1 tbsp portions, roll into balls.
- Coat in remaining coconut.
- Press candy into center.
- Chill for 2 more hours before serving.
Notes
– Freeze up to 3 months
– Perfect for gift tins or cookie trays
❓ FAQs
Can I freeze these cookies?
Yes! Place them in a freezer-safe container and freeze up to 3 months.
Do I need to use shredded coconut?
Yes, fine unsweetened coconut works best for coating and binding.
Can I use evaporated milk instead of condensed?
No, the texture and sweetness won’t be the same.
🎉 Conclusion
This no bake treat is one of those recipes you’ll come back to every holiday season. It’s festive, foolproof, and full of nostalgic flavors. Whether for gifting, potlucks, or midnight snacks, these marshmallow chocolate coconut cookies will be a hit. Happy no-baking!