Get the Recipe:
Coconut Snowballs
Soft, creamy, no-bake coconut treats rolled in sweet shredded coconut for a festive snowy finish. These coconut snowballs are easy to make, wonderfully versatile, and perfect for holiday gifting or cookie trays.
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.
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