Flodeboller, also known as Danish Dream Puffs, are one of our favourite Scandinavian sweets to make in December during the holiday baking season.
Chocolate covered marshmallow cookies are sold at bakeries throughout Denmark. Bite into homemade flødeboller and you’ll taste a soft marzipan cookie base, tangy raspberry jam, fluffy marshmallow cream, and crunchy coconut sprinkled chocolate coating.
Our Flodeboller recipe is easy to make at home. It is an especially fun kitchen project for families with kids during the Christmas baking season.
Make these eye-popping Marshmallow Cookies and you’ll see why they’re the perfect addition to a holiday dessert table. They look just like snow-covered Christmas trees!
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What Is Flodeboller?
Flodeboller, written as Flødeboller in Denmark, are known as Danish Dream Puffs. These decadent homemade chocolate-covered marshmallow cookies are similar to store bought Viva Puffs.
Flødeboller literally translates to “cream buns,” and were invented in Denmark in the 19th century .
Denmark is one of the world’s largest producers of chocolate-coated marshmallow cookies, producing approximately 800 million every year. The largest Danish producer, Elvirasminde, produces 650 million flødeboller, sending 400 million abroad and leaving the remaining 250 million to be enjoyed by local Danes. Do the math, and this means each person in Denmark eats an average of 45 marshmallow cookies per year!
In Denmark flodeboller are traditionally gifted to children at school on their birthday. They can be found year round in local supermarkets as well as bakeries and sweet shops.
Marshmallow Cookies are also a popular addition to ice cream cones in Denmark. Usually they are placed on top of the last scoop of ice cream with whipped cream and jam, or guf, a topping made of whipped egg whites, sugar and fruit flavouring like strawberries, raspberries or cherry.
The popularity of Danish Dream Puffs is evident from the sheer number of varieties available for purchase. Variation in coating can range from white chocolate to dark chocolate or even licorice. The base is often a plain wafer cookie in store bought products, but gourmet versions typically use shortbread or almond-flavoured marzipan biscuits. Flavoured fillings are also very common especially when homemade. We like to use tangy berry jam like raspberry or strawberry as they contrast nicely with the almond marzipan and chocolate.
Once the chocolate coating has hardened Marshmallow Cookies in Denmark are decorated with sprinkles, chopped nuts or coconut.
Travel To Denmark by Baking Flødeboller at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 3 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, France, Belgium, Holland, Russia, Estonia, Poland, Czech Republic, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey, Italy, Iceland, Norway, Sweden, Denmark and Finland.
I’ve traveled extensively through Scandinavia, eating my way through the best restaurants and bakeries in Westfjords, Reykjavik, Helsinki, Oslo, Bergen, Copenhagen, Stockholm and Goteborg.
I first ate traditional flødeboller at a trendy neighbourhood bakery in Copenhagen. I saw the towering marshmallow cookies through a pastry shop window and thought they looked just like cute little snow-covered Christmas trees as they were covered in shredded coconut flakes.
After biting into Danish Dream Puffs I got marshmallow cream all over my beard! I loved the almond flavour of the soft marzipan cookie, which paired nicely with the hidden raspberry jam filling.
Once back home from a Danish winter holiday you’ll have a newfound appreciation for the flavours of Scandinavia and can impress friends and family by making this easy Flodeboller recipe!
My Family Loves Homemade Flodeboller Marshmallow Cookies
I love baking with my family during the holidays!
After eating my way through Denmark’s best bakeries I thought it would be fun to introduce my parents to Flodeboller.
I knew they’d love Danish Marshmallow Cookies because they’re big fans of Viva Puffs, which are based on the classic Scandinavian recipe.
We now bake this recipe every December and often double the recipe so we can pack them in a festive tin and give them away as Christmas gifts.
If you’re hosting a large family gathering serve this flødeboller recipe on a cookie platter and place on the dessert table with your favourite holiday cakes and pies.
The chocolate, coconut and almond combination in these marshmallow cookies makes for a delicious pairing with a hot pot of tea or coffee.
Danish Dream Puffs Recipe Baking Tips
This homemade Flødeboller recipe is quick and easy to make at home. We’ve included a few baking tips to get you started:
- Our recipe features homemade marzipan biscuits for the base of the flodeboller but you can substitute for round shortbread or sugar cookies. In a pinch an Oreo cookie is an easy substitute.
- Flødeboller taste best with a fruity filling. We’ve used raspberry jam but you can substitute for other tangy jams like peach, cherry, or strawberry.
- We’ve covered the marshmallow cookies in tempered dark chocolate but can use bittersweet chocolate if you prefer.
- The easiest way to coat marshmallow cookies with minimal mess is to place the cookie on a slotted spatula and then pour the melted chocolate on top of the marshmallow cream. Allow the chocolate to drip into the double boiler before resting on a baking sheet.
- We suggest sprinkling the chocolate covered marshmallows with shredded coconut to make them look like snowy Christmas trees during the holidays. If you are preparing Danish dream puffs for a birthday party, garnish with colourful sprinkles or finely chopped nuts.
- We suggest preparing Flodeboller a few days before you plan on serve them as they take time to set and can be stored in the fridge for up to 2 weeks.
What To Serve with Danish Flodeboller
Danish Marshmallow Cookies are a popular Scandinavian treat often enjoyed during the Christmas season.
We typically like to serve flødeboller on a festive dessert table, paired with coffee and tea.
You can easily serve them as part of an ice cream sundae by placing one of the marshmallow cookies in a bowl with your favourite scoop of ice cream. We suggest choosing an ice cream that pairs with one of the flavours in your homemade flodeboller: dark chocolate gelato, coconut ice cream, or raspberry sorbet.
If you’re hosting a Scandinavian themed dinner party you might like to serve this Flodeboller recipe as a dessert alongside:
- Boller I Karry Danish Meatballs
- Swedish Rhubarb and Custard Tart
- Köttbullar med Gräddsås Swedish Meatballs
- Homemade Swedish Pickled Rhubarb
- Flaky Swedish Rhubarb Cherry Pie
- Swedish Sandwich Cake Homemade Smorgastarta
- Kardemummabullar Swedish Cardamom Buns
- Jordgubbstårta Recipe: Gluten Free Swedish Strawberry Meringue Cake
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Flodeboller Marshmallow Cookies Recipe Video
How To Make A Traditional Danish Flødeboller Recipe
Flodeboller Danish Marshmallow Puff Cookies
- measuring cups
- measuring spoons
- Double boiler
- baking sheet
- Stand Mixer
- Spatula or Wooden Spoon
- Rolling pin
- Circular Cookie Cutter
- Pastry Bag
- 200 g Marzipan
- 1 Egg White
- 3/4 cup All Purpose Flour
- 3 Egg Whites
- 1 tsp Cream of Tartar
- 3/4 cup White Sugar
- 3/4 cup Corn Syrup
- 1/3 cup Water
- 1 tsp Vanilla Bean Paste
- 1/3 cup Raspberry Jam
- 350 g Dark Chocolate
- 1 tbsp Canola Oil
- 1/4 cup Shredded Coconut
- Line a baking sheet with parchment paper or baking mat. Preheat oven to 350 F.
- Tear marzipan into pieces and place in the bowl of a stand mixer fitted with a paddle attachment. Beat together with the egg white. Mix in 3/4 cup flour, just enough to create a dough that pulls away from the sides and loses most of its stickiness.
- On a lightly floured surface, roll the dough into a sheet about 1/4 inch thick. Use a 1 1/2-2 inch round cutter to cut circles out of the dough. Arrange the circles about 1 inch apart on the prepared baking sheet.
- Bake in preheated oven just until set and starting to turn golden, about 10 minutes. Transfer to a wire rack and cool to room temperature.
- In the bowl of a completely clean stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar on high speed until firm peaks form.
- In a medium saucepan, combine the sugar, corn syrup, and water over medium-high heat. Attach a candy thermometer and cook the mixture, stirring occasionally, until the temperature reaches 240˚F, about 7-8 minutes. Immediately remove from heat.
- Turn on the mixer with the beaten egg whites on low speed. While it is running, slowly pour in the sugar syrup down the side into the egg whites. Don't do this too quickly or the egg whites will cook. Once all of the syrup has been mixed in, increase the speed to medium.
- Continue to beat the mixture at medium speed until thickened and cooled, 10-12 minutes. During the last minute of mixing, add the vanilla.
- Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip. Pipe the mixture in spirals or large puffs over the cooled marzipan base. Refrigerate the piped marshmallows for 1 hour to set.
- Using a small teaspoon place a small dollop of raspberry jam in the centre of each marzipan base.
- Pipe the marshmallow cream mixture in spirals or large puffs over the raspberry-topped marzipan bases. Refrigerate the piped marshmallows for 1 hour to set.
- You will likely have extra marshmallow cream left over. We like to refrigerate it and use it as a fruit dip!
- In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with the canola oil. Heat, stirring often, until completely melted and smooth. Remove from heat and stir in the remaining 1/3 chocolate until melted and smooth.
- Pour the melted chocolate over the flødeboller to coat. Top with shredded coconut before the chocolate hardens.
- Refrigerate the flodeboller until the chocolate is set and ready to serve.
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