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Coconut Snowballs

Effortless no-bake coconut truffles made with just three pantry ingredients that are perfect for holiday gatherings or sweet treats.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups unsweetened shredded coconut Use sweetened if you prefer a sweeter bite.
  • 1/2 cup sweetened condensed milk Can be substituted with sweetened condensed coconut milk for dairy-free.
  • 1 teaspoon vanilla extract Can substitute with almond extract or lime zest.
  • 1/4 cup powdered sugar For rolling the snowballs.
  • as needed melting chocolate For optional dipping.

Method
 

Preparation
  1. In a medium bowl, stir the shredded coconut, sweetened condensed milk, and vanilla until evenly blended and sticky.
  2. Use a teaspoon or small cookie scoop to portion and roll each portion into a compact ball.
  3. Roll each ball in powdered sugar until well coated.
Optional Chocolate Coating
  1. Melt the chocolate gently, either in the microwave in 15-second bursts or using a double boiler.
  2. Dip each snowball halfway or fully in the melted chocolate, letting excess drip off.
Setting
  1. 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.
Serving
  1. Bring to room temperature before serving for the best texture.

Notes

These coconut snowballs can be stored in an airtight container for up to 24 hours at room temperature or up to 1 week in the refrigerator. Freeze for up to 3 months.