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Hand holding Chocolate being poured on Snowball Marshmallows

These gorgeous snowball marshmallows cookies are a soft and delicious holiday treat! They start with a cookie base (any cookie you like), then they’re topped with a homemade marshmallow, which, unlike store-bought marshmallows is almost mouse-like in texture and not chewy. They’re drizzled with a thin coating of dark chocolate and sprinkled with coconut. So easy to make and they make a great edible gift for the holiday season!

Chocolate being poured on Snowball Marshmallows

Nick’s favorite thing…

What’s not to love! If you’ve never had homemade marshmallows before, here’s your chance. They’re so soft and melt in your mouth and taste so yum! Plus putting them on top of your favorite cookie is a no brainer.

Close up of group of Snowball Marshmallows

What do snowball marshmallows taste like?

I used gingersnap cookies just to give these a bit of a festive flavor. The marshmallow on top is a melt in your mouth experience. It’s not overly sweet either. The chocolate coating is thin, has a slightly coconut flavor from the coconut oil which pleasantly compliments the coconut sprinkled on top!

What are the ingredients I need for snowball marshmallows?

Snowball Marshmallows

Glucose syrup – similar to corn syrup, this helps prevent the syrup from crystalizing.

Caster sugar – also known as superfine sugar

Powdered gelatin – this helps give the marshmallow it’s structure.

Gingersnap cookies – or any cookie you like.

Dark chocolate – I used nestle cooking buttons.

Coconut oil – this adds flavor to the chocolate coating.

Desiccated coconut – you could use shredded if you wish. Make sure it’s unsweetened.

Let’s go through each step.

Snowball Marshmallows

Snowball Marshmallows Instructional Image 01

  1. Lay out your cookies on a baking tray.
  2. Fit the end of a piping bag with a large round tip. It’s important to have these things ready BEFORE making the marshmallow mixture.

Snowball Marshmallows Instructional Image 02

  1. To a small bowl, add ½ cup of cold water and the powdered gelatine and mix using a fork. Set aside to bloom for 5 minutes.
  2. To a large saucepan, add the sugar, remaining 1/2 cup of water and glucose syrup.

Snowball Marshmallows Instructional Image 03

  1. Bring to a gentle boil.
  2. Brush the sides of the pan using a pastry brush dipped in water to brush away the sugar crystals that form.

Snowball Marshmallows Instructional Image 04

  1. Alternatively, you can place the lid on top of the pot for 2 minutes. That will take care of the sugar crystals.
  2. The syrup should reach 118C / 245F. Once it reaches that temperature, take if off the heat.

Snowball Marshmallows Instructional Image 05

  1. Add the bloomed gelatine mixture to the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use an electric hand mixer.
  2. Begin mixing on medium speed while pouring the syrup into it in a slow and steady stream.

Snowball Marshmallows Instructional Image 06

  1. Once all the syrup is in there, turn it up to high speed and allow to mix until it doubles in size and looks thick and glossy like a meringue.
  2. Add the marshmallow to the piping bag and pipe tall blobs of the mixture on top of each cookie. If your meringue spreads too much it’s still too warm and will need a little time to cool to reach the consistency shown in the video where it can hold the shape you piped. Once piped, set them aside to set for 20 minutes.

Chocolate

Snowball Marshmallows Instructional Image 07

  1. To melt the chocolate, add to a heatproof bowl and microwave for 20 seconds at a time, stirring each time
  2. Until melted and smooth. Alternatively, you can do this on the stove over a double boiler.

  1. Allow the chocolate to cool slightly before pouring on the marshmallow. I would recommend pouring on 3-4 marshmallows and
  2. Sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut won’t stick.

My Top Tips!

Syrup

  • When making the syrup, use a brush dipped in water to brush away any sugar crystals that form. This will help prevent the syrup from crystalizing. Alternatively, you can put the lid on top and let it gently simmer for 2 minutes.

Chocolate

  • Gently melt the chocolate in the microwave for 30 seconds at a time, stirring each time so that it doesn’t burn. Gently melting it will ensure it sets with a crisp break and comes out shiny. This is called tempering chocolate. Alternatively, you can melt it on the stove over a double boiler.

Marshmallow

  • It’s important to have everything measured out BEFORE making the marshmallow. You need to have your cookies laid out on your baking tray and your piping bag fitted with the piping tip as well. As soon as the marshmallow is done, it will begin to set quickly and re-whipping it will cause it to deflate and not be fluffy. So have everything ready beforehand!

Assembly

  • Allow the chocolate to cool slightly before pouring on the marshmallow.
  • I would recommend pouring on 3-4 marshmallows and sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut won’t stick.

Front on shot of Chocolate being poured on Snowball Marshmallows

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Hand holding Chocolate being poured on Snowball Marshmallows

Marshmallow Snowballs

Serves 15

4 from 4 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American

Ingredients

Snowball Marshmallows

  • 2 cups caster sugar
  • 1/4 cup glucose syrup
  • 1 cup water, divided
  • 7 tsp powdered gelatin
  • 15 gingersnap cookies (or any cookies)
  • 2 1/2 cups dark chocolate
  • 1 tbsp coconut oil
  • 1/2 cup desiccated coconut


Instructions

Snowball Marshmallows

  • Lay out your cookies on a baking tray. Fit the end of a piping bag with a large round tip. It’s important to have these things ready BEFORE making the marshmallow mixture.
  • To a small bowl, add ½ cup of cold water and the powdered gelatine and mix using a fork. Set aside to bloom for 5 minutes.
  • To a large saucepan, add the sugar, remaining ½ cup of water and glucose syrup. Bring to a gentle boil. Brush the sides of the pan using a pastry brush dipped in water to brush away the sugar crystals that form. Alternatively, you can place the lid on top of the pot for 2 minutes.That will take care of the sugar crystals. The syrup should reach 118C / 245F. Once it reaches that temperature, take if off the heat.
  • Add the bloomed gelatine mixture to the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use an electric hand mixer. Begin mixing on medium speed while pouring the syrup into it in a slow and steady stream. Once all the syrup is in there, turn it up to high speed and allow to mix until it doubles in size and looks thick and glossy like a meringue.
  • Add the marshmallow to the piping bag and pipe tall blobs of the mixture on top of each cookie. If your meringue spreads too much it’s still too warm and will need a little time to cool to reach the consistency shown in the video where it can hold the shape you piped. Once piped, set them aside to set.

Chocolate Coating

  • To melt the chocolate, add to a heatproof bowl and microwave for 20 seconds at a time, stirring each time until melted and smooth.Alternatively, you can do this on the stove over a double boiler.
  • Allow the chocolate to cool slightly before pouring on the marshmallow. I would recommend pouring on 3-4 marshmallows and sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut won’t stick.

Notes

Storage
Snowball marshmallows can be stored in an airtight container for up to 5 days.
Syrup
When making the syrup, use a brush dipped in water to brush away any sugar crystals that form. This will help prevent the syrup from crystalizing. Alternatively, you can put the lid on top and let it gently simmer for 2 minutes.
Chocolate
Gently melt the chocolate in the microwave for 30 seconds at a time, stirring each time so that it doesn’t burn. Gently melting it will ensure it sets with a crisp break and comes out shiny. This is called tempering chocolate. Alternatively, you can melt it on the stove over a double boiler.
Marshmallow
It’s important to have everything measured out BEFORE making the marshmallow. You need to have your cookies laid out on your baking tray and your piping bag fitted with the piping tip as well. As soon as the marshmallow is done, it will begin to set quickly and re-whipping it will cause it deflate and not be fluffy. So have everything ready beforehand!
 
Assembly
Allow the chocolate to cool slightly before pouring on the marshmallow.
I would recommend pouring on 3-4 marshmallows and sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut won’t stick.

Nutrition

Calories : 316kcal
Carbonhydrates: 25g
Protein: 4g
Fat: 15g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 1mg
Sodium: 22mg
Potassium : 265mg
Fiber: 4g
Sugar : 14g
Vitamin A: 11IU
Vitamin C: 1mg
Calcium: 26mg
Iron: 4mg
Nutrition Disclosure

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