Coconut Snowballs
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I’ve made these coconut snowballs for holiday cookie exchanges, last-minute desserts, and when I want something sweet but effortless. They’re little no-bake coconut truffles that come together in minutes with just three pantry ingredients — shredded coconut, sweetened condensed milk, and vanilla — then get dusted in powdered sugar or dipped in chocolate for a pretty finish.
Why you’ll love this dish
Light, sweet, and impossibly quick, these coconut snowballs are one of those recipes you’ll turn to when you want an impressive bite without the work. They’re naturally gluten-free, nut-free (if you skip chocolate with nut pieces), and kid-friendly — great for classroom parties, potlucks, or an easy after-dinner treat. Because they don’t need baking, they’re perfect in warm weather or when your oven is otherwise occupied.
“Soft, chewy, and coconutty — a perfect no-fuss sweet that disappeared before I could plate them.” — a friend who keeps asking for the recipe
I sometimes adapt them for other gatherings. If you like a tropical spin, try this pineapple-coconut version I tested recently: Pineapple coconut snowballs.
How this recipe comes together
Before you dig in, here’s a quick overview so you know what to expect: mix, shape, coat, and chill. There’s no baking or special equipment. The condensed milk binds the coconut into a moldable dough. Rolling the mixture warm helps it form nice, smooth balls; chilling firms them for dipping. If you dip in chocolate, allow the coating to set on parchment. Total active time: about 10–15 minutes. Chill time depends on whether you dip.
Gather these items
- 2 cups unsweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for rolling)
- Melting chocolate (for dipping, optional)
Notes and substitutions:
- Unsweetened shredded coconut keeps sweetness balanced; use sweetened if you prefer a sweeter bite and reduce powdered sugar slightly.
- Sweetened condensed milk is the binder — for a dairy-free swap, use sweetened condensed coconut milk (the texture changes slightly).
- Vanilla can be swapped for almond extract (use less) or 1 tsp freshly grated lime zest for a citrus lift.
For a cookie-style riff that mixes coconut with chocolate chips, see this guide: Chocolate chip coconut cookies.
Step-by-step instructions
- Combine. In a medium bowl, stir the shredded coconut, sweetened condensed milk, and vanilla until evenly blended and sticky. The mixture should hold together when pressed.
- Shape. Use a teaspoon or small cookie scoop to portion. Roll each portion between your palms into a compact ball. If the mixture sticks to your hands, wet them lightly or dust with a touch of powdered sugar.
- Coat. Roll each ball in powdered sugar until well coated. This gives the “snowball” look and a delicate outer texture.
- Optional dip. If using chocolate, melt it gently (microwave in 15-second bursts, stirring between, or use a double boiler). Dip each snowball halfway or fully, letting excess drip off. Return to parchment.
- Set. Place finished snowballs on a parchment-lined tray. Let chocolate harden at room temperature or chill briefly in the fridge (5–15 minutes) until firm.
- Serve. Bring to room temperature before serving for the best texture if stored chilled.
Best ways to enjoy it
These snowballs look lovely on a dessert platter and pair well with:
- A pot of strong coffee or espresso for a sweet contrast.
- Iced tea or a tropical punch if you add citrus or rum to the mixture.
- A sprinkle of toasted coconut or crushed freeze-dried raspberries on top for color and texture.
For a chocolate-coconut combo plate, try pairing with these chocolate coconut balls for variety: Chocolate coconut balls.
How to store & freeze
- Room temperature: Keep in an airtight container for up to 24 hours (best if not dipped in chocolate).
- Refrigerator: Store in a single layer or with parchment between layers in an airtight container for up to 1 week. Let chilled snowballs sit 10–15 minutes at room temp before serving for softer texture.
- Freezer: Freeze on a tray until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight. Chocolate-dipped versions are easier to handle when kept chilled.
Safe handling: use clean hands or disposable gloves when shaping. Because there are no raw eggs, food-safety risk is low, but always keep them refrigerated if room temperatures exceed 70°F (21°C) for extended periods.
Pro chef tips
- Get firm, round balls by packing each scoop firmly in your palm before rolling.
- If the mixture feels too dry, add a teaspoon of condensed milk at a time; if too wet, stir in a tablespoon of shredded coconut.
- For glossy chocolate dips, warm the melted chocolate slightly before dipping and avoid water contact. No need to temper; just let it set in the fridge if you want a quick finish.
- Use a cookie scoop for uniform sizes — the results look professional and bake time (if adapted) or chilling time becomes predictable.
For more coconut-chocolate ideas and texture tips, check this quick reference on similar treats: Chocolate coconut balls.
Creative twists
- Citrus zest: Add 1 tsp lime or orange zest to the mixture for brightness.
- Boozy: Stir 1–2 teaspoons of dark rum or coconut rum into the mix for adults-only snowballs.
- Nutty crunch: Roll in finely chopped toasted almonds or pistachios for texture (not nut-free).
- Cocoa: Mix 1 tbsp unsweetened cocoa into the coconut for chocolate-coconut bites.
- Dress them up: Press a candied cherry half or a whole roasted almond into the top before the coating sets.
Your questions answered
Q: How long do these take to make?
A: Active work is about 10–15 minutes. If you chill or dip in chocolate, add another 10–20 minutes for setting.
Q: Can I make these ahead for a party?
A: Yes. Refrigerate up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge.
Q: Are they gluten-free?
A: Yes, when made with unsweetened shredded coconut and standard sweetened condensed milk, these are naturally gluten-free. Always check labels for cross-contamination if sensitivity is a concern.
Q: Can I skip the powdered sugar?
A: You can. Instead, roll in toasted coconut, cocoa powder, or leave plain and dip in chocolate for a sleeker look.
Q: What’s the best chocolate for dipping?
A: Use good-quality melting chocolate or couverture for the best flavor and set. Chocolate chips work in a pinch, but may need added vegetable oil or shortening for a smoother melt.
Conclusion
If you want more no-bake or coconut-forward inspirations, these resources are great companions: the Kitchn’s take on a simple No-Bake Coconut Snowballs (Gluten-Free, Nut-Free) offers helpful tips and variations — No-Bake Coconut Snowballs (Kitchn). For an expanded ingredient approach and a larger batch idea, see the FoodieCrush version with eight ingredients — 8-Ingredient Coconut Snowballs (FoodieCrush). And if you want one more take on proportions and reader reviews, Food.com’s Coconut Snowballs post is a useful reference — Coconut Snowballs Recipe (Food.com).
Enjoy making these — they’re one of those tiny recipes that deliver big pleasure with very little fuss.
Coconut Snowballs
Ingredients
Method
- In a medium bowl, stir the shredded coconut, sweetened condensed milk, and vanilla until evenly blended and sticky.
- Use a teaspoon or small cookie scoop to portion and roll each portion into a compact ball.
- Roll each ball in powdered sugar until well coated.
- Melt the chocolate gently, either in the microwave in 15-second bursts or using a double boiler.
- Dip each snowball halfway or fully in the melted chocolate, letting excess drip off.
- Place finished snowballs on a parchment-lined tray and let the chocolate harden at room temperature or chill briefly in the fridge for 5–15 minutes until firm.
- Bring to room temperature before serving for the best texture.
