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Coconut-Ginger Popcorn Truffles

Russ Myers


Popcorn has no artificial additives or preservatives, and is naturally sugar free.

★★★★★ 1 vote
3 Dozen
30 Min


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5 c
air-popped popcorn
2 c
miniature marshmallows
1 Tbsp
coconut oil or butter
3 Tbsp
candied ginger, minced
1/2 c
shredded coconut
4 oz
semi-sweet chocolate
1 tsp
coconut oil or butter

How to Make Coconut-Ginger Popcorn Truffles


  • 1Place popcorn in large bowl.
    Place marshmallows and coconut oil or butter in medium saucepan over medium-low heat. Stir until melted; remove from heat.
    Stir in shredded coconut and candied ginger. Mix well.
  • 2Spray hands with nonstick cooking spray, then scoop up one tablespoon of popcorn mixture.
    Roll mixture with hands to form a ball. Place ball on baking sheet lined with parchment paper or foil.
    Repeat to make 36 balls.
  • 3Place chocolate in small, microwavesafe bowl. Heat in microwave on HIGH for one minute, until melted. If not completely melted, microwave for another 15 seconds and stir again.
    Stir 1 teaspoon coconut oil into melted chocolate.
    Place chocolate in zipper-style plastic bag and seal. Snip off a tiny corner of bag.
    Pipe chocolate on popcorn balls in a decorative pattern.
  • 4Garnish with extra shredded coconut and extra minced candied ginger if desired.
    Place truffles in a cool place until chocolate is set.

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About Coconut-Ginger Popcorn Truffles

Course/Dish: Popcorn, Other Snacks
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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