Sno Ball Brownies

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Recipe by South Your Mouth

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Sno Ball Brownies

1 family-size (13x9) batch of brownies

1 16-oz. can vanilla cake frosting

1 7-oz. jar marshmallow cream (or “fluff”)

3 cups sweetened flaked coconut

4-8 drops pink food coloring

Bake brownies in a 13x9 pan and cool completely.

Combine frosting and marshmallow cream in a bowl, mix well then spread over brownies.

Add coconut to a bowl and squeeze in 2 drops of food coloring. Use a fork to “tumble” the coconut around in the bowl until the color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut it bright pink.

Sprinkle coconut over frosting then cut and serve. Store brownies at room temperature or refrigerator (per preference) in an airtight container.

Though I put a different spin on them, I can’t for one minute take credit for coming up with this idea! My recipe was inspired by this one at Confessions of a Cookbook Queen.


  • Use a family-size brownie mix (for 13x9 pan) or my recipe for Fudgy Cocoa Brownies (without the chocolate chips – that would be too sweet even for me!).
  • I lined my pan with aluminum foil so I could lift the brownies out to frost and cut but I really just did that for the sake of taking pictures. Feel free to just leave them in the pan.
  • You can use less coconut if you prefer.
  • Different manufacturers make different concentrations of food color. Start with two drops and work your way up.
  • I used McCormick’s Neon Food Color and Egg Dye (pink).
  • I don’t know if red dye would work.
  • I like these at room temperature and Husband likes them better in the fridge. It’s totally a matter of preference.