Sno Ball Coconut Brownies (Marshmallow Frosted)
Coconut brownies piled high with fluffy marshmallow frosting and bubblegum pink coconut!!! Rich, fudgy chocolate underneath, soft and sweet on top. We call them Sno Ball Coconut Brownies around here.
These are fudgy homemade brownies topped with a marshmallow frosting and pink coconut, a grown-up take on the Hostess Sno Ball.
Milk chocolate chips in the batter keep every bite rich, and a fully cooled pan keeps the topping thick and fluffy.
Why You’ll Love These Coconut Brownies
- Fudgy chocolate, fluffy marshmallow, and chewy pink coconut in every single bite.
- Homemade brownies or a family-size box mix, your call.
- It’s a snack-cake memory you can slice into squares and share.
Can we talk about core memories for a second? When I was little, before my siblings came along, it was just me, my mom, and my dad.
Every payday, my dad came home with a Yoo-hoo and a Hostess treat for each of us, and I always wanted the Sno Ball cakes.
I remember every detail of those paydays: what the living room looked like and how we sat on the floor in a circle.
I remember the sound of those Hostess treats being opened and the sound that a Yoo-hoo bottle makes when you pop it open.
These Sno Ball coconut brownies are my grown-up version. All my favorite flavors from those snack cakes are baked right into a luscious, fudgy brownie. And every bite takes me right back to those days.
And the brownie part? Brownies are foolproof around here. I’ve made them hundreds of times, so this pan is all about the fun on top.
Donna’s Pro Tips for Snoball Brownies
- Keep every chip. The milk chocolate chips make a real difference here, so use all 2 cups.
- Tint in a bag. Shake the coconut and food coloring together in a zip-top bag for even color and pink-free fingers.
I’ve baked enough brownies to know the topping is only as good as the cool-down. Canned frosting and marshmallow creme are soft to begin with, so any warmth left in the pan melts them and they slide right off.
That’s why the recipe waits about 1 hour 30 minutes and has you touch the bottom of the pan. When it feels cool, you’re ready to frost.
I know you want to frost them the second they come out of the oven. Wait for it.
Ingredient Notes
Brownie base: It’s a double batch of my Blue Ribbon Fudgy Brownies (Lazy Day Recipe), which bakes perfectly in a 9×13 pan.
Marshmallow creme: Marshmallow Fluff is one brand of it, and any 7 ounce jar works. Stirring it into the frosting turns it soft and spreadable so it holds its shape.
Coconut: Sweetened shredded coconut gives you that soft, chewy snack-cake bite.
Box mix: A family-size brownie mix (about 18 ounces) works in place of the homemade base.
Variations
Toasted marshmallow: Love a toasty top? My Ooey Gooey S’mores Brownies are calling your name.
Feeding a crowd: Bake the base as Sheet Pan Brownies and double the topping for a party tray.
More snack-cake nostalgia: If Hostess treats are your weakness too, try my Copycat Homemade Chocolate Hostess Cupcakes. And for even more ideas, browse The Ultimate Guide to Brownie Variations.
Frequently Asked Questions About Sno Ball Coconut Brownies
Can you make coconut brownies with a box mix?
Yes! Bake a family-size brownie mix (about 18 ounces) in the 9×13 pan following the box, then let it cool and top it the same way.
How long should brownies cool before frosting?
About 1 hour 30 minutes, until the bottom of the pan feels cool. Warm brownies melt the marshmallow frosting and it slides off.
How do you cut brownies with clean edges?
Grab a plastic disposable knife. It glides right through, even while the brownies are still warm, and gives you clean, sharp edges every time.
Can I add marshmallow fluff to brownies?
Absolutely. Stirring marshmallow fluff into vanilla frosting makes a fluffy layer that spreads easily and stays put.
How do you dye coconut pink?
Start with 3 drops of pink food coloring, then add 1 or 2 drops at a time until you love the shade.
How should you store Sno Ball coconut brownies?
Keep them in an airtight container in the refrigerator for up to 4 days.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram
Sno Ball Coconut Brownies
Ingredients
For the Brownies
- 2 sticks unsalted butter, 1 cup
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12 ounces milk chocolate chips, about 2 cups
For the Topping
- 7 ounce jar marshmallow creme, 1 jar
- 16 ounce can vanilla frosting, 1 can
- 7 ounce bag sweetened shredded coconut , (about 2 2/3 cups)
- 6 to 8 drops pink liquid food coloring
Instructions
- PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the frosted slab out in one piece.
- MAKE THE BROWNIE BATTER: Melt 2 sticks unsalted butter in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 4 large eggs until the batter looks glossy and smooth. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 12 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy instead of cakey.
- BAKE: Spread the batter into the lined pan so it reaches all four corners. Bake 20 to 25 minutes, until the edges look set and a toothpick in the center comes out clean or with a few moist crumbs.
- COOL COMPLETELY: Set the pan on a wire rack and let the brownies cool until the bottom of the pan feels cool to the touch, about 1 hour 30 minutes. Frosting spread on warm brownies melts and slides right off, so this wait is what keeps the topping thick and fluffy.
- SPREAD THE TOPPING: Microwave the 7 ounce jar marshmallow creme with the lid off for 10 to 15 seconds so it scoops out easily. In a medium bowl, stir the marshmallow creme and 16 ounce can vanilla frosting together until the mixture is one smooth, even color with no white streaks. Spread it over the cooled brownies all the way to the edges.
- TINT THE COCONUT: Put 7 ounce bag sweetened shredded coconut in a second medium bowl. Add 3 drops pink food coloring and stir until every shred is coated. Keep adding 1 or 2 drops at a time and stirring until the coconut turns an even bubblegum pink, up to 6 to 8 drops pink liquid food coloring total. Adding the color slowly lets you stop at the shade you want.
- TOP, SLICE, AND SERVE: Sprinkle the pink coconut over the topping and pat it down lightly with your palm so it sticks, then sprinkle on the rest. Lift the slab out of the pan using the parchment handles and cut into 15 squares. Wipe the knife clean between cuts for neat edges.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
