This Coconut Marshmallow Caramel Popcorn is loaded with toasted coconut, coconut-flavored marshmallow caramel, and a chocolate drizzle. It's a perfect party snack for kids or adults, and even makes a great holiday gift.
If you love fun popcorn recipes, be sure to check out my recipe for this ooey gooey Cinnamon Marshmallow Popcorn Recipe, easy Caramel Popcorn recipe, Firecracker Popcorn, Peanut Butter Popcorn, and our Fall Party Mix.
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Marshmallow Caramel Popcorn With Coconut
If you are looking for the best caramel popcorn recipe ever, you won't regret giving this fully loaded marshmallow and coconut popcorn a try. Each kernel is coated with a coconut-flavored caramel before adding marshmallow caramel, toasted coconut, and a chocolate drizzle.
It sounds tricky but I promise you, this recipe only takes about 30 minutes total. I like to serve it in individual cups at parties, but it also makes a great holiday gift.
You can use this recipe for coconut caramel popcorn or caramel popcorn balls, or just pour into a 9" x 13" baking dish and cut it into squares when it's cool. I also love to drop a spoonful on a pretzel and drizzle with chocolate and sea salt flakes.
Ingredients You Will Need
- Popcorn - I prefer using freshly air popped popcorn because it has no added flavors and has the best texture. You can use microwave popcorn or bagged popcorn if you want—just try and stay away from too much flavor.
- Butter - if you use salted butter you may need to cut back on the additional salt just a touch.
- Sugar - you will need both granulated sugar and light brown sugar for this recipe.
- Karo Syrup - if you can’t find Karo syrup, you can substitute corn syrup. This keeps the caramel from crystallizing and getting grainy.
- Sweetened Condensed Milk - this helps create a super smooth and creamy caramel.
- Coconut Extract - this adds a little boost of coconut flavor but is entirely optional. You could also substitute vanilla extract.
- Marshmallows - mini marshmallows work best because they melt the quickest.
- Chocolate Chips - use any type of chocolate chips. They will be melted with the coconut oil to drizzle over the popcorn.
- Coconut Oil - this will be mixed with the chocolate while it melts. It helps thin down the chocolate to make it a little softer once it sets, but it also adds a little extra coconut flavor.
- Shredded Coconut - for the best flavor this should be toasted before adding.
How to Make Caramel Coconut Popcorn
- Pop popcorn. Place popped popcorn in 1-2 large mixing bowls and set aside.
- Make the coconut caramel. Heat a large nonstick pot over medium heat and add the butter. Once melted, add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring. Continue to cook, stirring constantly, until the mixture reaches 235-240 degrees F on a candy thermometer. Once it reaches the correct temperature, remove from heat and add the coconut extract and salt.
- Combine the popcorn and caramel. Pour ¾ of the hot caramel onto your popcorn and carefully stir until completely coated.
- Spread onto baking sheets. Spread the popcorn onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
- Add the marshmallow drizzle. With the remaining ¼ of caramel, add the mini marshmallows. Stir until the marshmallows are melted, returning to low heat if necessary. Once melted, drizzle the marshmallow caramel mixture over the caramel popcorn on the cookie sheets.
- Melt the chocolate. In a microwave safe bowl, add the coconut oil and chocolate chips. Microwave for 1 minute, then stir. Microwave for 30 seconds, then stir. Continue to heat for 30 seconds at a time, stirring in between, until the chocolate chips are melted.
- Add the chocolate and coconut. Once melted, drizzle the chocolate over the Coconut Popcorn and sprinkle the toasted coconut evenly over the top. Allow the popcorn to cool for about an hour before serving. Enjoy!
How to Toast Coconut
The easiest way I have found to toast coconut is to do it in a frying pan. All you need is a non-stick frying pan and your coconut.
- Put the shredded coconut in the frying pan and turn it on medium heat.
- Don't stir the coconut until it is golden brown on the bottom.
- When it's golden brown, you can stir it with a spoon.
- The coconut layer on the bottom of the pan will become golden much quicker.
- Be sure to stay close to the pan and keep stirring until it's toasted to your satisfaction.
Tips For Making Coconut Caramel Popcorn
- Pop a couple of large bowls of popcorn before you start toasting the coconut or making the caramel.
- When you're making the caramel, keep stirring so it doesn't scorch
- The coconut burns easily, too, so keep an eye on it and stir while it is toasting.
- The marshmallow step is optional. It's good with or without the marshmallows.
- You can use this recipe for coconut caramel popcorn or caramel popcorn balls, or just pour into a nine by 13" baking dish and cut it into squares when it's cool.
- Let the popcorn cool on a baking sheet for an hour before serving. It'll be a lot less messy that way.
- Bring the caramel to softball stage of 235-240 degrees. You can check using a candy thermometer.
Storing Instructions
- Room Temperature: store in an airtight container in a cool, dark place at room temperature for up to 1 week.
Coconut Marshmallow Caramel Popcorn Recipe
This Caramel Coconut Popcorn is the best caramel popcorn recipe ever. It's loaded with toasted coconut, coconut-flavored caramel, and a chocolate drizzle.
Servings 10 people
Calories 866kcal
Ingredients
- 10-12 cups Air Popped Popcorn
- 1 cup Butter
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Karo Syrup
- 1 can Sweet Condensed Milk
- 2 teaspoon Coconut Extract
- 1 pinch Salt
- 2 cups Mini Marshmallows
- 12 ounces Chocolate Chips
- 2 tsp Coconut Oil
- 2 cups Shredded Coconut toasted
Instructions
- Place popped popcorn in 1-2 large mixing bowls and set aside.
- Heat a large nonstick pot over medium heat and add the butter. Once melted, add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring.
- Continue to cook, stirring constantly, until the mixture reaches 235-240 degrees F on a candy thermometer. Once it reaches the correct temperature, remove from heat and add the coconut extract and salt.
- Pour ¾ of the hot caramel onto your popcorn and carefully stir until completely coated. Spread the popcorn onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
- With the remaining ¼ of caramel, add the mini marshmallows. Stir until the marshmallows are melted, returning to low heat if necessary. Once melted, drizzle the marshmallow caramel mixture over the caramel popcorn on the cookie sheets.
- In a microwave safe bowl, add the coconut oil and chocolate chips. Microwave for 1 minute, then stir. Microwave for 30 seconds, then stir. Continue to heat for 30 seconds at a time, stirring in between, until the chocolate chips are melted.
- Once melted, drizzle the chocolate over the Coconut Popcorn and sprinkle the toasted coconut evenly over the top. Allow the popcorn to cool for about an hour before serving. Enjoy!
Nutrition
Calories: 866kcal | Carbohydrates: 133g | Protein: 5g | Fat: 37g | Saturated Fat: 25g | Cholesterol: 67mg | Sodium: 326mg | Potassium: 242mg | Fiber: 1g | Sugar: 126g | Vitamin A: 750IU | Vitamin C: 1.3mg | Calcium: 183mg | Iron: 1mg
More Easy No Bake Dessert Recipes
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More Coconut Dessert Recipes
- Coconut Syrup and Coconut French Toast
- Coconut French Toast Bake
- Chocolate and Coconut Bundt Cake
- Coconut Chocolate Chip Cookies
- Zucchini Coconut Cake
- Coconut Cream Pie
- Coconut Cream Cookie Cups
This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious homemade caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle!
Ann
How much popcorn do you use for these amounts?