This easy Cherry Marshmallow Balls recipe makes about 30–36 sweet, chewy no-bake treats with just 25–30 minutes of hands-on preparation and 1–2 hours of chilling. Finely chopped maraschino cherries, miniature marshmallows, sweetened condensed milk, coconut, and graham cracker crumbs combine into a festive mixture that is rolled into balls and finished with more coconut.
Each bite is soft, creamy, coconutty, and bright with cherry flavor. No oven or stovetop is needed, making these pretty little confections a wonderful choice for cookie trays, holiday parties, potlucks, afternoon coffee, or any time you want a simple homemade dessert.
Jump to RecipeWhy You’ll Love This Recipe
Cherry Marshmallow Balls are the kind of old-fashioned sweet that looks special without requiring complicated baking skills. The recipe uses a short list of familiar ingredients, and the only real cooking equipment needed is a mixing bowl, a spoon, and refrigerator space.
The texture is especially appealing. Marshmallows become pleasantly tender as they rest with the condensed milk and coconut, while graham cracker or vanilla wafer crumbs give the mixture enough body to hold its round shape.
These treats also bring color to a dessert table. The rosy cherry pieces peek through the creamy mixture, and the snowy coconut coating makes every ball look like a tiny winter truffle.
For a savory main-dish project on another day, you can pair your dessert planning with our comforting chicken pot pie recipe before serving these sweet bites.
Ingredients You’ll Need
Gather the ingredients before you begin so the mixture can be assembled quickly. The quantities below are designed to make about 30–36 balls, depending on the exact size of each portion.
- Maraschino cherries: One 10-ounce jar, drained exceptionally well, patted dry, and finely chopped.
- Sweetened condensed milk: One 14-ounce can supplies sweetness, moisture, and creamy binding.
- Miniature marshmallows: One 10-ounce package provides the signature soft, chewy texture.
- Sweetened flaked coconut: Use 2 cups in the mixture and 1 additional cup for coating.
- Graham cracker or vanilla wafer crumbs: One cup helps absorb moisture and gives the balls structure.
- Vanilla extract: One teaspoon is optional, but it rounds out the cherry and coconut flavors.
If you prefer a slightly nutty variation, about 1 cup of chopped pecans or walnuts can be added to the mixture. Another published-style variation leaves out the crumbs and uses extra coconut, although the texture and firmness may change.
How to Make It Step-by-Step
Step 1: Drain the cherries over a bowl or strainer, allowing as much syrup as possible to run off. Pat them thoroughly with several paper towels, because even a small amount of extra liquid can make the mixture too loose to shape.
Step 2: Chop the dried cherries finely so their flavor is distributed through every bite. Larger pieces can make the balls harder to roll and may cause the mixture to break apart.
Step 3: Place the chopped cherries, miniature marshmallows, 2 cups of sweetened flaked coconut, graham cracker or vanilla wafer crumbs, sweetened condensed milk, and optional vanilla in a large mixing bowl. Use a sturdy spoon or spatula to bring the ingredients together.
Step 4: Stir patiently until the cherries, marshmallows, crumbs, and coconut are evenly coated with condensed milk. The mixture will be sticky at this stage, which is expected and helps the finished balls remain tender.
Step 5: Cover the bowl and refrigerate it for 1–2 hours. Chilling gives the crumbs and coconut time to absorb moisture and allows the mixture to become firm enough to handle.
Step 6: Line a tray or large plate with parchment paper if desired, then lightly butter or dampen your hands. Scoop approximately 1 tablespoon of the chilled mixture and roll it gently between your palms to create a compact ball.
Step 7: Place the additional coconut in a shallow dish and roll each shaped ball through it. Turn the ball gently until the entire surface is covered, pressing very lightly if needed so the flakes adhere.
Step 8: Arrange the coated balls on the prepared tray and refrigerate them again until firm. Serve them cold or well chilled, and keep any leftovers covered in the refrigerator.
Tips for Perfect Cherry Marshmallow Balls
The most important tip is to remove excess cherry syrup. After draining, pat the cherries dry, chop them, and pat them once more if they still look wet; this small step makes a major difference in the final consistency.
Do not skip the first chilling period. Trying to shape the mixture immediately can be frustrating because it will be quite sticky, while 1–2 hours in the refrigerator makes portioning much easier.
- Use a tablespoon measure or small cookie scoop to keep the balls uniform.
- Dampen or lightly butter your hands whenever the mixture begins sticking.
- Work in small batches and return the bowl to the refrigerator if it softens.
- Press the coconut coating on gently rather than squeezing the balls.
- Chill the finished treats again before transferring them to a serving platter.
If you are preparing a full party menu, these confections can follow a hearty turkey casserole or be packed into a small container for a dessert buffet.
Flavor Variations and Serving Ideas
For extra texture, stir about 1 cup of finely chopped pecans or walnuts into the base mixture. Choose one nut, chop it fairly small, and make sure it is distributed evenly so each ball remains easy to shape.
You can also replace graham cracker crumbs with finely crushed vanilla wafer crumbs. Both options add structure, but vanilla wafers give the finished treats a particularly sweet, delicate cookie flavor.
A center-filled version is another possibility. Instead of mixing all the cherries into the base, some variations place a halved maraschino cherry in the middle of each portion before rolling it closed, though the supplied classic method uses finely chopped cherries throughout.
Serve the balls in miniature paper candy cups for a polished presentation. They look lovely beside coffee, tea, cocoa, or a platter of other small sweets.
For a breakfast-friendly gathering with a hearty centerpiece, our cheesy tater tot casserole makes a satisfying contrast to these cool, coconut-covered treats.
Chilling, Storage, and Make-Ahead Advice
The mixture needs 1–2 hours of chilling before shaping, and the completed balls should be refrigerated again until firm. This second chill helps the coconut coating settle and gives the marshmallows time to soften slightly while the condensed milk and coconut firm up.
Store Cherry Marshmallow Balls covered in the refrigerator. Keep them in a single layer when possible, or place parchment between layers to protect the coconut coating.
They are convenient for advance preparation because the recipe has no cook time and can be made earlier on the same day. Take out only the amount you plan to serve so the remaining balls stay cold and firm.
After a bowl of Mexican chicken tortilla soup, these cherry treats offer a cool, sweet finish without turning on the oven.
Troubleshooting Common Problems
If the mixture feels unusually wet, the cherries likely retained too much syrup. Pat them dry again before mixing when possible, then chill the bowl longer so the crumbs and coconut can absorb some of the moisture.
If the mixture is firm but still sticks to your hands, use lightly dampened or buttered hands and shape smaller portions. Avoid adding large amounts of extra crumbs or coconut at once, since that can make the balls dry and less tender.
If the coating does not adhere, roll the balls while they are freshly shaped and slightly tacky. A gentle press is enough; overhandling can warm the mixture and make the surface messy.
When planning a mixed appetizer-and-dessert spread, you might also enjoy our slow cooker meatballs as a savory option before bringing out the cherry tray.
Easy Cherry Marshmallow Balls
Ingredients
Method
- Drain the maraschino cherries exceptionally well, pat them dry with paper towels, and chop them finely. Add the cherries, miniature marshmallows, 2 cups coconut, crumbs, sweetened condensed milk, and vanilla to a large bowl, then stir until evenly combined.
- Cover the bowl and refrigerate the mixture for 1–2 hours, or until it is firm enough to shape. Scoop about 1 tablespoon of the chilled mixture at a time and roll it into a ball with lightly buttered or dampened hands.
- Roll each ball in the additional coconut, gently pressing the coating into the surface. Refrigerate the finished balls until firm, then store them covered in the refrigerator.
Notes
Final Thoughts
These Easy Cherry Marshmallow Balls deliver a cheerful cherry-coconut flavor in a simple no-bake format. With careful cherry draining, a proper 1–2 hour chill, and a second refrigeration before serving, you can create about 30–36 tender, pretty treats with very little effort.
Make them for holidays, showers, potlucks, or a relaxed family dessert. The soft marshmallows, creamy condensed milk, crisp coconut flakes, and bright cherries create a memorable bite that disappears quickly from the serving plate.