Prep your popcorn: Pop the kernels and measure 10 cups. Pick out any unpopped or hard kernels. Place popcorn in a large mixing bowl.

Toast the coconut (optional): For extra flavor, lightly toast the shredded coconut in a dry skillet over low heat for 2–3 minutes, stirring until just golden. Let it cool in a shallow dish.

Melt the marshmallow mix: In a large pot over medium-low heat, melt the butter. Add mini marshmallows and stir until smooth. Turn off heat. Stir in vanilla, salt, and any optional extract or zest.

Combine with popcorn: Pour the warm marshmallow mixture over the popcorn. Use a silicone spatula to gently fold until evenly coated. Work quickly before it cools.

Cool briefly: Let the mixture sit for 2–3 minutes so it’s warm but not hot. This makes shaping easier and safer for little helpers.

Shape the tails: Lightly oil your hands. Scoop about 1/3 to 1/2 cup of mixture and press into a compact ball, about the size of a golf ball or slightly larger. Gently squeeze to help it hold.

Roll in coconut: Immediately roll each ball in shredded coconut to coat. Press lightly so it sticks and looks fluffy.

Add sparkle (optional): Roll finished balls in a little sanding sugar or press on a few white sprinkles for extra shine.

Set and serve: Place balls on a parchment-lined tray. Let them set for 20–30 minutes, then serve or store.