Marshmallow balls


Marshmallows are one of those classic party treats from years ago that are as sure to please now as they did twenty years ago – they’re simply delicious!

If you don’t already know what marshmallow balls are, the name pretty much sums them up – basically they’re a marshmallow wrapped in a fudgey-biscuit mixture and rolled in coconut. They’re Moorish, delicious and heaps of fun.

Making the biscuit mixture for the marshmallow balls is actually really quick – it’s simply a matter of melting together most of the ingredients, adding biscuit crumbs and giving it a good mix.

It’s the rolling where things become a bit more time consuming… and sticky! For each ball you need to scoop out a heaped teaspoonful of mixture, roll it into a ball, flatten it, and pop a marshmallow on top. Then gently fold the dough around the marshmallow, adding more as needed, and roll it into a neat little ball. To finish simply roll the ball in coconut and pop it on a lined tray, ready to go in the fridge to chill.

To be honest, it sounds more time consuming than it is – once you get used to how much mixture you need for each ball, you get into a rhythm and before you know it you’re all finished!

Tip: Have a damp tea towel on hand and keep your hands slightly wet whenever you’re handling the mixture to stop it sticking to your hands – it makes the process a lot quicker!

The marshmallow balls only need about 30 minutes in the fridge to chill before they’re ready to eat and last about a week stored in the fridge in an airtight container, making them a great make-ahead party food.

Serve piled up in a pretty bowl like EziBuy’s gorgeous new Tulum Bowls – the yellow multi is my personal fave!


Makes 45 – 50 balls


  • 200g butter, softened
  • 397g (one can) condensed milk
  • 1 cup light muscovado (brown) sugar, packed
  • ¼ cup cocoa
  • 1 tsp vanilla essence
  • 375g plain biscuits, crushed to fine crumbs
  • 200g (approx. 1 ½ bags) marshmallows
  • 1 cup desiccated coconut, to coat


  1. Place butter, condensed milk, sugar, cocoa and vanilla essence in large saucepan and warm gently over low heat until butter is melted. Do not boil.
  2. Remove from heat and add biscuit crumbs. Mix until well combined.
  3. With damp hands, scoop heaped teaspoons of mixture and roll into a ball. Flatted with palm of hand and place marshmallow on top.
  4. Roll mixture around marshmallow, adding more as required. Coat in coconut and place on lined tray. Repeat until all mixture / marshmallows has been used.
  5. Refrigerate for 30 minutes or until firm to the touch. Store in an airtight container in the fridge.


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