Mix the sugar and cinnamon together in a small bowl. Add the ginger and sift with a fork until well incorporated.

Place 2 large marshmallows onto each cake pop stick.

Put the white chocolate chips into a small, microwave-safe bowl (like our Tough Glass) and add the coconut oil. Melt using a double boiler or in a microwave on high for 1 minute. Stir well to incorporate.

Pour the melted chocolate into a small ziplock bag and close tightly. Snip off a small piece of the corner of the bag and squeeze a little chocolate onto the mini marshmallows.

Attach the mini marshmallows to the large marshmallows making the arms and legs. Let sit for a minute for the chocolate to harden and act like "glue"

Quicky dunk each pop into a bowl of water and roll it in the sugar, cinnamon, ginger mixture until it's completely covered. Shake off the excess and place on a plate or cutting board.

Using the melted chocolate in the ziplock bag, pipe on eyes, a mouth and to attach the chocolate chip buttons.

Enjoy!