Coconut-Almond Popcorn Balls

Another tasty popcorn recipe! This coconut- almond recipe has some of the same ingredients as the Mexican Chocolate Popcorn Balls and is just as delicious! Coconut is one of my favorite flavors!

Coconut-Almond Popcorn Balls

Adapted from Food


  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 1 cup mini marshmallows
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • A pinch of salt
  • 12 cups popped popcorn until coated
  • Toasted shredded coconut
  1. Bring corn syrup, vegan butter, cup confectioners’ sugar, mini marshmallows and water to a boil in a large pot over medium heat, stirring.
  2. Add almond extract and a pinch of salt.
  3. Remove from the heat; using a rubber spatula.
  4. Stir in popcorn until coated.
  5. Butter your hands, then shape into balls
  6. Roll popcorn balls in toasted shredded coconut.
Don’t want to make popcorn balls? No problem. Instead of rolling the popcorn mixture into balls, spread out onto a baking pan and sprinkle shredded coconut on top. If your coconut it not already toasted, preheat your oven to 350ºF and place popcorn mixture with coconut on top into the oven until the coconut is a nice light brown.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.