Simple, sweet, and impossibly easy, these coconut snowballs are the kind of treat that feels festive with almost no effort at all.
If you love no-bake desserts that look fancy but take just minutes to make, these coconut snowballs are for you. Soft, creamy centers coated in sweet coconut give them that snowy sparkle, and the flavor is pure coconut bliss. They’re perfect for holiday cookie trays, edible gifts, or keeping on hand for a quick bite of something sweet.
You’ll only need a few ingredients, and no special equipment — just mix, chill, and roll. They’re wonderfully simple to make ahead, too, so you can check “dessert” off your list early.
Why You’ll Love These Coconut Snowballs
- Quick and easy. A simple no-bake recipe that comes together in minutes.
- Festive and pretty. The coconut coating gives them a snowy holiday look.
- Perfectly creamy. Cream cheese adds richness and balances the sweetness.
- Make-ahead friendly. These are a dream for make-ahead holiday prep. They stay fresh for days and freeze well, so you can make them long before the busy season hits.
Key Ingredients
- Cream cheese – Gives the centers their creamy texture and just a hint of tang to balance the sweetness.
- Coconut – Sweetened shredded coconut adds flavor and texture. Use some for the mix and some for coating. Finely shredded coconut gives a smoother, more snowy coating, while regular shredded adds more texture. Either works!
- Vanilla and almond extracts – A classic flavor duo that enhances the coconut without overpowering it.
- Confectioners’ sugar – Sweetens and helps bind the mixture together.
How to Make Coconut Snowballs
Mix the base.
Beat the softened cream cheese until smooth, then mix in the vanilla and almond extracts.
Add sweetness and texture.
Blend in the confectioners’ sugar a cup at a time, then stir in most of the coconut.
Chill.
Refrigerate the mixture for at least 4 hours (or overnight) until firm enough to handle.
Form the snowballs.
Scoop and roll into 1-inch balls, then coat in the remaining coconut.
Finish and store.
Chill the rolled snowballs until set, then store in an airtight container in the refrigerator.
Tips for Success
- If the mixture feels sticky, chilling longer or briefly freezing it before shaping helps.
- Chilling your hands with cold water or using gloves makes rolling cleaner.
- Return the coconut balls to the refrigerator after rolling if the warmth of your hands has warmed them too much. Just 15 minutes or so will help re-firm them before coating.
- For slightly firmer texture, add up to ½ cup more coconut.
Variations
- Chocolate-dipped: Dip the bottoms or drizzle the tops with melted semisweet or dark chocolate. Sprinkle with more coconut before it sets if you like.
- Nutty twist: Stir ¼ cup finely chopped almonds or pecans into the mixture for subtle crunch and a warm, toasty note.
- Tropical touch: Add 3 tablespoons finely chopped dried pineapple for a bright, fruity twist that pairs beautifully with the coconut.
- Serving Idea: Pile the snowballs onto a small platter or nestle them into mini cupcake liners for a pretty, gift-worthy presentation.
How to Store
These coconut snowballs keep beautifully in the refrigerator. Store them in an airtight container for up to 1 week, layering parchment between them if needed to prevent sticking.
They also freeze well! Just place them on a baking sheet to freeze until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months, and thaw in the refrigerator when you’re ready to serve.
A Sweet Little Snowy Treat
Whether you’re filling holiday cookie trays, making homemade gifts, or just craving something sweet and simple, these coconut snowballs are such an easy win. They’re creamy, festive, and endlessly adaptable for the kind of treat you’ll want to keep on hand all season long.
Easy Holiday Candy Favorites
Coconut Snowballs
Ingredients
- 8 ounces (226 g) cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 5 cups (425 g) sweetened shredded coconut, divided
- 2 cups (220 g) confectioners’ sugar
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Instructions
- In a large mixing bowl, beat the cream cheese until smooth. Mix in the vanilla and almond extract.
- Add the confectioners’ sugar about a cup at a time, mixing until incorporated.
- Stir in 3 cups (255g) of the coconut until evenly combined.
- Cover and chill the mixture for 4 hours up to overnight to make it easier to handle.
- Scoop and roll into 1-inch (#60 scoop) balls. Roll each ball in the remaining 2 cups (170g) of coconut to coat. If necessary, chill the rolled balls for 15-20 minutes before coating.
- Store in an airtight container in the refrigerator.
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Notes
- Chilling: The mixture will be sticky at first but a long chill (4 hours or overnight) helps it firm up for easier rolling. If they seem too warm after rolling, chill briefly again before coating.
- Handling: If the mixture is still too soft, add a bit more coconut. Chilling your hands under cold water or wearing food-safe gloves also makes rolling cleaner.
- Finely shredded vs regular coconut: Either works; finely shredded gives a smoother, more snowy coating.
- Variations: Add ¼ cup finely chopped almonds or pecans for crunch, or 3 tablespoons finely chopped dried pineapple for a tropical twist.
- Chocolate-dipped option: Dip the bottoms in melted chocolate or drizzle over the tops. If you like, add a small amount of butter or coconut oil for shine.
- Storage: Store in an airtight container in the refrigerator for up to a week. To freeze, freeze on a baking sheet until firm, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before serving.
