Coconut Snowballs Recipe

Introduction

Coconut Snowballs are a delightful treat combining creamy, sweet, and nutty flavors in every bite. These no-bake sweets are perfect for holiday gatherings or anytime you crave a tropical-inspired dessert.

Ingredients

• 4 ounces cream cheese (softened to room temperature)
• ½ cup powdered sugar
• ¼ cup unsweetened coconut cream
• ½ teaspoon coconut extract
• 4 cups sweetened shredded coconut (divided in half)
• 1 cup finely ground almond flour
• 10 ounces vanilla almond bark

Instructions

1. Step 1: Line a rimmed baking sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, beat the softened cream cheese, powdered sugar, coconut cream, and coconut extract on medium speed for 2 minutes until smooth and thickened.
3. Step 3: Add 2 cups of the sweetened shredded coconut and the almond flour to the cream cheese mixture. Mix until thoroughly combined.
4. Step 4: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5. Step 5: Using a 1½-inch cookie scoop, form the mixture into balls and place them on the prepared baking sheet.
6. Step 6: Refrigerate the coconut balls while you melt the almond bark and prepare the remaining coconut coating.
7. Step 7: Melt the vanilla almond bark in a microwave-safe bowl following package instructions, heating in 30-second increments and stirring until smooth.
8. Step 8: Place the remaining 2 cups of sweetened shredded coconut into a separate bowl.
9. Step 9: Dip each coconut ball into the melted almond bark using a fork, tap off excess, then coat it completely with the shredded coconut.
10. Step 10: Return the coated snowballs to the parchment-lined baking sheet to allow the almond bark to set.
11. Step 11: Refrigerate the finished coconut snowballs for an additional 30 minutes to firm up before serving or storing.

Tips & Variations

• Use canned coconut cream for the best texture; refrigerate and scoop the thick cream from the top.
• For a different flavor, try substituting almond extract for coconut extract.
• To make these nut-free, replace almond flour with finely crushed gluten-free cereal or oat flour.
• Store the snowballs chilled and serve them cold for a refreshing taste and texture.

Storage

Store coconut snowballs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month, thawing in the refrigerator before serving. Reheat is not necessary as they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried shredded coconut instead of sweetened coconut?

Yes, but keep in mind that using unsweetened dried coconut will result in less sweetness. You might want to adjust the powdered sugar quantity to balance the flavor.

What is the best way to soften cream cheese quickly?

Let the cream cheese sit at room temperature for about 30 minutes. Alternatively, you can microwave it in short 10-second bursts until soft but not melted.

Coconut Snowballs Recipe

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★★★★★

4.9 from 55 reviews

• Author: Aiden
• Total Time: 1 hour 20 minutes
• Yield: About 24 snowballs 1x
• Diet: Vegetarian

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Description

Delightfully creamy and sweet Coconut Snowballs, made with a luscious blend of cream cheese, coconut cream, almond flour, and shredded coconut all coated in smooth vanilla almond bark. These no-bake treats are perfect for coconut lovers looking for a rich, melt-in-your-mouth dessert that requires minimal fuss and refrigeration to set.

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Ingredients

Scale 1x2x3x

Coconut Snowball Mixture

• 4 ounces cream cheese, softened to room temperature
• ½ cup powdered sugar
• ¼ cup unsweetened coconut cream
• ½ teaspoon coconut extract
• 2 cups sweetened shredded coconut
• 1 cup finely ground almond flour

Coating

• 10 ounces vanilla almond bark
• 2 cups sweetened shredded coconut

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Instructions

1. Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper and set it aside to keep your coconut snowballs from sticking.
2. Make the Coconut Mixture: In a large mixing bowl, beat together softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract on medium speed for 2 minutes until smooth and thickened.
3. Add Coconut and Almond Flour: Stir in 2 cups of sweetened shredded coconut and the finely ground almond flour until everything is thoroughly combined into a sticky mixture.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mix, making it easier to handle.
5. Form Snowballs: Using a 1½-inch cookie scoop, scoop the mixture and roll into balls. Place each onto the parchment-lined baking sheet, repeating until all mixture is used.
6. Keep Snowballs Cold: Return the snowballs to the refrigerator while preparing the coating to maintain their shape.
7. Melt Almond Bark: Place vanilla almond bark in a microwave-safe bowl, heating for 1 minute then stirring. Continue heating in 30-second intervals, stirring in between, until smooth and fully melted.
8. Prepare Coconut Coating: Place the remaining 2 cups of shredded coconut in a separate bowl for coating the dipped snowballs.
9. Coat Snowballs: Remove snowballs from the fridge one at a time, dip into the melted almond bark using a fork, tapping off excess, then roll in shredded coconut ensuring full coverage.
10. Set the Coating: Place coated snowballs back on the parchment-lined sheet to allow the almond bark to harden and set.
11. Final Chill: Refrigerate the coated snowballs for another 30 minutes to firm up completely before serving or storing.

Notes

• Use full-fat cream cheese for the best creamy texture.
• Unsweetened coconut cream is preferred for authentic coconut flavor; refrigerate the can of coconut milk overnight and scoop the thick cream off the top as a substitute.
• The vanilla almond bark can be found in most baking aisles or specialty candy-making sections.
• Store the finished snowballs in an airtight container in the refrigerator for up to one week.
• These can also be frozen for longer storage; thaw in the refrigerator before serving.
• For a nut-free version, substitute almond flour with a nut-free finely ground alternative, though texture may vary slightly.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: coconut snowballs, coconut dessert, no-bake coconut treats, cream cheese coconut balls, almond bark coating, sweet coconut snacks