Coconut Snowball Cookies: Chewy Coconut Truffles

Coconut snowballs are a snowy-white, no-bake treat that capture the sweet, tropical flavor of coconut in a compact, elegant bite. A creamy interior made from cream cheese, powdered sugar and coconut cream is rolled with almond flour and shredded coconut, then dipped in melted vanilla almond bark and finished with a fluffy layer of sweetened coconut flakes. They are simple to make, delightfully rich, and perfect for holiday platters, cookie exchanges, or a special family dessert.

If you enjoy coconut desserts, these snowballs are a great addition to your repertoire and pair well with other coconut favorites like coconut cream pie, macaroons, or coconut cookies.

Coconut Snowballs Ingredients

You will need:

• 4 ounces cream cheese, softened to room temperature
• ½ cup powdered sugar
• ¼ cup unsweetened coconut cream (see notes)
• ½ teaspoon coconut extract
• 4 cups sweetened shredded coconut, divided
• 1 cup finely ground almond flour
• 10 ounces vanilla almond bark (or white chocolate melting wafers)

Pro tip: Use canned coconut cream — not cream of coconut or coconut milk. Coconut cream is thicker and unsweetened, similar in richness to heavy cream. When opening the can, stir the solids back into the liquid and measure as you would heavy cream. If you cannot find coconut cream, you can use heavy whipping cream instead.

Substitutions and Additions

Coconut cream: Substitute heavy whipping cream if needed; increase the coconut extract to 1 teaspoon for stronger coconut flavor.

Shredded coconut: Use sweetened shredded coconut from the baking aisle. Avoid natural/unsweetened shaved coconut or flakes for the best texture and sweetness balance.

Almond flour: If you can’t find finely ground almond flour, pulse blanched almonds in a food processor until fine. Avoid over-processing to prevent turning them into a paste.

Almond bark/white chocolate: Vanilla almond bark or white chocolate melting wafers melt smoothly and are convenient for dipping. If using higher-quality white chocolate wafers, follow the manufacturer’s melting instructions to prevent burning.

How to Make Coconut Snowballs

Step 1: Line a rimmed baking sheet with parchment paper and set aside.

Pro tip: Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.

Step 2: In a large bowl, beat the softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract with a handheld mixer on medium speed for about 2 minutes, until smooth and thickened.

Step 3: Stir in 2 cups of the sweetened shredded coconut and the almond flour until fully combined. The mixture should hold together when pressed.

Step 4: Cover the bowl and refrigerate for 30 minutes to firm up the mixture, which makes forming the balls easier.

Step 5: Using a 1½-inch cookie scoop or a tablespoon, scoop the mixture and roll it into balls. Place each ball on the prepared parchment-lined baking sheet.

Step 6: Return the formed balls to the refrigerator while you prepare the coating.

Step 7: Melt the vanilla almond bark in a microwave-safe bowl: heat for 1 minute, stir, then continue in 30-second intervals, stirring between each, until fully melted and smooth. Follow the melting instructions on your package if available. Take care: almond bark can burn easily.

Step 8: Place the remaining 2 cups of sweetened shredded coconut into a shallow bowl for coating.

Step 9: Working one ball at a time, use a fork to dip a chilled snowball into the melted almond bark, tap off excess, then roll or drop it into the shredded coconut to coat completely.

Step 10: Set the coated snowballs back on the parchment-lined sheet to allow the coating to set. Repeat until all are coated.

Step 11: Chill the finished snowballs in the refrigerator for another 30 minutes so the centers and coating firm up before serving or storing.

How to Serve Coconut Snowballs

Serve these snowballs chilled or at room temperature. Their snowy appearance makes them especially festive for winter gatherings and holiday dessert tables. They pair well with vanilla ice cream, hot chocolate, or a glass of eggnog for an indulgent presentation. Arrange them on a platter with a dusting of extra shredded coconut or edible holiday decorations for an attractive display.

Storage

In the fridge: Store in an airtight container for up to 5 days. They can be enjoyed chilled or at room temperature.

In the freezer: Freeze in an airtight container with wax paper layers to prevent sticking for up to two months. Thaw in the refrigerator before serving for best texture.

Coconut snowballs combine a creamy, slightly tangy center with a crisp, sweet exterior and a soft coconut finish. The contrast of textures and the pronounced coconut-vanilla flavor make them an instant favorite. They are easy to make ahead, travel well, and are a crowd-pleasing addition to any dessert spread.

FREQUENTLY ASKED QUESTIONS

Should these no-bake snowballs be served cold or at room temperature?

Keep them chilled until ready to serve. They are best when cool, which helps maintain the shape and texture of the filling.

Can these be made into chocolate snowballs?

Yes. Substitute chocolate almond bark or melted chocolate for the vanilla almond bark to create chocolate-coated snowballs.

How do I make almond flour at home?

Place blanched almonds in a food processor or high-powered blender and pulse until finely ground. Stop before the nuts release too much oil and become paste.

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