Strawberry Santa Hats

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December 4, 2025 13 Comments Go to recipe

There’s nothing more easy and fun than strawberry Santa hats.

First of all, no cooking. If you’re like me, you get tired of baking after the first 2 dozen cookies, then these are a relief.

Second, they’re much healthier than your usual cookies – which makes them both fun and subversive – that’s my kind of holiday treat!

I did ricotta santa hats and hats with whipped cream santa hat but both versions had problems.

This, my loyal followers, is my favorite version so far. This year, I added a video to inspire you to make them because they are so easy.

I used white candy melts (but you can use white chocolate), unsweetened coconut, and mini marshmallows. The fringe at the bottom is what sold me on this version as well as the coconut and strawberry flavor combination (yum!)

Melt your chocolate every 20 seconds at half power in your microwave. Cut the green leaves from the strawberry and dip the flat part into the chocolate then into the coconut.

Place on a sheet of parchment paper or a non-stick surface.

Cut your marshmallows in half with a paring knife (otherwise they will look too big) and dip them in the chocolate and place them on the end of the strawberry. So !

See also Instant Pot Refried Beans

Serve them at brunch or as dessert. I love making these with Christmas cookies to encourage my kids to eat fruit. It works!

They also look great on a cake as a decoration or around the base of the cake. You cut them in half and stick them on the side of a cake – right?

I found unsweetened coconut in my baking section, but you may need to go to the natural foods section or a specialty store such as Whole Foods. I don’t know why it’s so hard to find because it’s AMAZING without sugar.

The sugar contained in the chocolate is enough to sweeten the entire confectionery.

Strawberry Santa Hat Recipe

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Makes 1 pound of strawberries (about 15)

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Ingredients

1 pound strawberries, washed and dried with paper towels
¼ cup white chocolate or white candy melts
¼ unsweetened coconut
8 mini marshmallows, cut in half

Instructions

Line a baking sheet with parchment paper. Cut the strawberry shell to make a flat base. Microwave white chocolate on half power for 20 seconds until melted in a small bowl. Place the coconut in a small bowl and dip the flat end of the strawberry, first into the chocolate, then into the coconut. Place on the baking sheet. Repeat.

Dip half of the marshmallow in the chocolate and place it on the tip of the strawberry. Place in the refrigerator for 10 minutes and enjoy. Can be prepared 1 day in advance.