Quick Coconut Cashew Marshmallow Bon Bons
These no-bake treats transform ordinary marshmallows into elegant confections by dipping them in warm vanilla cream and rolling in a crunchy coconut-cashew coating. Perfect for gift-giving or special occasions, they require no special equipment and come together in minutes. The warm cream softens the marshmallow exterior just enough to create a tender bite beneath the textured coating. Store-bought ingredients make this an accessible recipe for novice cooks, while the sophisticated flavor combination of vanilla, coconut, and salted cashews appeals to all ages.
Ingredients
Instructions
- 1
Combine cream and vanilla in a small microwave-safe bowl
- 2
Heat in microwave on High for 1 1/2 minutes
- 3
Cover work surface with waxed paper
- 4
Combine coconut and ground cashews in a shallow dish or pie plate
- 5
Spear marshmallows one at a time on a skewer or fondue fork
- 6
Swirl each marshmallow in hot cream mixture for 15 seconds or until surface is softened
- 7
Let excess cream drip into bowl
- 8
Immediately roll softened marshmallow in coconut mixture
- 9
Place on waxed paper to cool
- 10
Store in airtight container
Tips
Work quickly when dipping marshmallows as the cream mixture cools fast and won't soften the marshmallow surface effectively
Use a fondue fork or skewer to avoid burning fingers when handling hot marshmallows
Let excess cream drip back into bowl to prevent soggy coating
Good to Know
airtight container at room temperature
can be made 1 day ahead
at room temperature
Common Mistakes
work quickly to prevent cream from cooling
don't oversoak marshmallows or they'll fall apart
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
different crunch
General Alternatives
FAQ
Can I use mini marshmallows instead?
Mini marshmallows work but are harder to handle on skewers. Consider using tweezers or small tongs for dipping.
How long do these keep?
Store in an airtight container at room temperature for up to 3 days for best texture and freshness.
Can I freeze these bon bons?
Freezing isn't recommended as it changes the marshmallow texture and can make the coating soggy when thawed.