Heat the oil and popcorn kernels in a large stock pot over medium heat with a lid on the pot, partially adjar.
Cook until the popcorn kernels have popped and minimal popping is happening, approximately 7 minutes.
Remove the popcorn from the pot and set aside in a bowl.
In the same pot, add the butter and melt over medium heat.
Add the marshmallows, salt, and vanilla extra. Stir until the marshmallows are completely melted, approximately 2-3 minutes. Remove from heat.
Add the popcorn kernels and chocolate chips. The white chocolate will likely melt from the heat. Mix well into the marshmallow mixture until thoroughly incorporated.
Run your hands under water. Grab approximately 1/2 to 3/4 cup of the popcorn with your hands and press into a ball, like you are making a snowball.
When decently round, immediately roll in the shredded coconut in a small bowl, pressing the coconut onto the ball. Sprinkle lightly with the clear sugar sprinkles if using. Place the snowball on a piece of wax paper to set.
Repeat with the remaining popcorn. Re-wet your hands when it gets too sticky.
Let sit until no longer sticky, approximately 20-30 minutes, but still soft. Store in an air tight container to keep them from drying out completely.
You can use bagged popcorn instead of popping your own, however it is recommended to use plain popcorn without flavors or seasonings as they will interfere with the final taste.You get approximately 2 cups of popped popcorn for each Tablespoon of kernels.