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.

Ingredients

Scale

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

Instructions

Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper and set it aside to keep your coconut snowballs from sticking.
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.
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.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mix, making it easier to handle.
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.
Keep Snowballs Cold: Return the snowballs to the refrigerator while preparing the coating to maintain their shape.
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.
Prepare Coconut Coating: Place the remaining 2 cups of shredded coconut in a separate bowl for coating the dipped snowballs.
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.
Set the Coating: Place coated snowballs back on the parchment-lined sheet to allow the almond bark to harden and set.
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