Line a large cookie sheet with parchment or waxed paper. Insert one lollipop stick into each marshmallow, making sure the stick is firmly inside the center of the marshmallow.
Preheat the oven to 350°F and line a small cookie sheet with parchment paper. Add coconut to the prepared pan, and toast for 5-7 minutes, stirring halfway through to keep it from burning. The coconut should be a light golden brown. Remove from oven and let cool completely.
Place the white chocolate chips in a microwave safe bowl and heat in 20 second increments until melted and smooth, being sure to stir the chocolate after each 20 second session. Once smooth, whisk in drink mix until fully incorporated.
Dip the marshmallow into the melted chocolate, coating it completely. Let the excess chocolate drip off before rolling the marshmallow in the toasted coconut. Place the marshmallow pop on the large cookie sheet from step one and repeat until all the marshmallow pops are made. Let dry before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 marshmallow pops
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.