Before I introduce these irresistible Tropical S’mores — made with Lindt Coconut White chocolate, Coconut Pineapple Smashmallows, and crisp buttery Tate’s Coconut Crisp cookies — a brief note.

I’ve been quieter than usual the last couple of weeks because my sister-in-law passed away after a long, courageous fight with breast cancer. We made a long road trip to Texas to support my brother and his children. Rebecca loved to cook and bake and was always encouraging about the blog; I’m grateful for her support.

Now, as Rebecca would have said, let’s get on with the recipe.

How To Make Tropical S’mores

A few weeks ago I was browsing my favorite grocery store for inspiration and discovered the most delightful marshmallows: Smashmallows. These are large, flavorful marshmallows that taste like little puffs of tropical joy. The moment I saw them I knew exactly what I wanted to create.

To build the perfect tropical S’more I chose three components: a crispy buttery coconut cookie, a creamy white chocolate with coconut, and a toasted coconut-pineapple marshmallow. Tate’s Coconut Crisp cookies bring a rich, buttery crunch. Lindt’s White Chocolate Coconut adds smooth, coconut-forward sweetness. Finally, Smashmallows Coconut Pineapple gives a bright tropical note when toasted.

This recipe is exceptionally simple, but the flavor is extraordinary. I’m not normally a huge S’more fan, but the first bite of this version had me swooning. The combination of textures and tropical flavors elevates it far beyond the classic graham-cracker S’more.

Toasting Marshmallows Inside or Outside

Start with a good toasting tool. I use metal skewers — they are sturdy and won’t melt like some plastics. Thread two Smashmallows onto the skewer; these marshmallows are large, so you’ll only need one per S’more once toasted.

Toast the marshmallow over an open flame. If you’re indoors use a gas stove top or a fireplace where appropriate and safe. If you’re outside, an open campfire works beautifully. Rotate the marshmallow slowly so it browns evenly and crisps to a golden color. The toasted coconut and pineapple aroma is heavenly.

How To Assemble a S’more

Assembling these S’mores is quick and satisfying. Place one Tate’s Coconut Crisp cookie face down, then add a square of Lindt White Chocolate Coconut. Slide a perfectly toasted Coconut Pineapple Smashmallow onto the chocolate. Top with a second cookie and press gently to spread the melted marshmallow and chocolate.

The marshmallow will squish out the sides slightly and the chocolate will soften from the heat — that’s exactly what you want. Bite in while warm and enjoy the mix of buttery crisp cookie, creamy coconut chocolate, and the tropical tang of toasted pineapple and coconut.

This is not the same flavor profile as a traditional graham-and-milk-chocolate S’more. It’s richer, more nuanced, and feels like a grown-up dessert. The toasted marshmallow’s caramel notes and the coconut-pineapple flavors create a taste you’ll crave throughout the summer.

Although the ingredients can be pricier than the basic version, the result is worth it. These make a wonderful finish to a backyard barbecue or a special treat for friends and family. Give them a try — they might just convert you into a S’mores fan.

Other Favorite Treats and Snacks

• Reese’s Peanut Butter Cup Cookies
• Chocolate Cherry Cheesecake Dip
• Homemade Snow Cones
• Crock Pot Peanut Clusters
• Double Salted Caramel Apples
• Peanut Butter Chocolate Popcorn
• Easy Banana Pudding

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