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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


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


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.

About Coconut-Ginger Popcorn Truffles

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