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Coconut Snowballs
Coconut snowballs are a no-bake delight with creamy centers, delicious vanilla almond bark exterior, and a fluffy coating of pure white coconut flakes.
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Coconut snowballs are snowy white, perfectly coconut-y, and irresistibly delicious. Bursting with sweet coconut flavor, these no-bake treats are a combination of coconut, cream cheese, and coconut cream with a vanilla almond bark coating and a fluffy coating of pure white coconut flakes. Delectably flavorful, these coconut snowballs are like a little piece of paradise.
Love coconut desserts? Coconut cream pie, coconut macaroons, and coconut cookies are three more tasty tropical treats.
Coconut Snowballs Ingredients
You will need:
- 4 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar
- ¼ cup unsweetened coconut cream, see tips
- ½ teaspoon coconut extract
- 4 cups sweetened shredded coconut, divided in half
- 1 cup finely ground almond flour
- 10 ounces vanilla almond bark
PRO TIP: Make sure that you are using coconut cream, NOT cream of coconut or coconut milk. Coconut cream is used in baking as an alternative to heavy whipping cream (which you can use if you can not find coconut cream). Cream of coconut is lower in fat and is very sweet, which is why you will see it often used in tropical drinks. Coconut cream is unsweetened and has a much higher fat content. You will need to stir the layer of coconut solids into the liquids when you open the can. From there, you can measure it out just like heavy cream.
Substitutions and Additions
COCONUT CREAM: If you substitute the coconut cream for heavy whipping cream in this recipe, I suggest you increase your coconut extract to 1 teaspoon.
SHREDDED COCONUT: Make sure you use the sweetened shredded coconut found in the baking aisle where chocolate chips and nuts are found. You do not want to use unsweetened or natural shaved coconut for this recipe.
ALMOND FLOUR: If you can not find finely ground almond flour in your grocery store, you can use a food processor to make your almond flour. Be sure to use blanched almonds.
ALMOND BARK: Vanilla almond bark is so easy to use for no-bake treats such as these coconut snowballs. You can use a higher quality white chocolate melting wafer (such as Ghirardelli melting wafers) if you prefer. You just want to follow the melting instructions on your packaging.
How to Make Coconut Snowballs
STEP ONE: Line a rimmed baking sheet with parchment paper. Set aside.
PRO TIP: Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy filling.
STEP TWO: In a large mixing bowl, beat together, using a handheld mixer on medium speed, the softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract for 2 minutes or until smooth and thickened.
PRO TIP: You can transfer your remaining coconut cream to a sealed jar (mason jars work great) and keep it refrigerated for up to 5 days. You can use it in frostings, baking, and other cooking applications.
STEP THREE: To the cream cheese mixture, add 2 cups of the sweetened shredded coconut and the finely ground almond flour until all the ingredients are thoroughly combined.
STEP FOUR: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
STEP FIVE: Using a 1½-inch cookie scoop, scoop out the coconut snowball mixture and form it into a ball. Place the ball onto the parchment-lined rimmed baking sheet. Repeat until all the coconut snowballs have been formed.
STEP SIX: Place the coconut snowballs back into the refrigerator to stay cold while you prepare the vanilla almond bark and coconut coating.
STEP SEVEN: Place the vanilla almond bark into a microwave-safe bowl and heat for 1 minute. Stir and repeat in 30-second increments until your almond bark is melted and smooth. You are best to follow the directions on the packaging for melting according to the brand of almond bark you are using.
PRO TIP: Be very careful when melting the almond bark, as it can burn very easily.
STEP EIGHT: Add the remaining 2 cups of sweetened shredded coconut to a separate bowl.
STEP NINE: Remove the coconut snowballs from the refrigerator. Using a fork, dip one coconut snowball into the melted vanilla almond bark, be sure to tap the fork onto the side of the bowl to remove any excess, then drop it into the bowl of the sweetened shredded coconut to coat the entire coconut snowball.
STEP TEN: Place the coated coconut snowball back onto the parchment-lined baking sheet to allow the vanilla almond bark to harden and set. Repeat until all the coconut snowballs have been coated.
STEP ELEVEN: Place your coconut snowballs back into the refrigerator for another 30 minutes to firm up completely before serving or storing them.
How to Serve Coconut Snowballs
These creamy coconut snowballs are everything you want in a no-bake dessert. Their snowy white appearance makes them an ideal wintery delight this holiday season. Serve them at parties or share them with friends for cookie exchanges. Turn these snowballs into an even more indulgent treat by enjoying them with a generous scoop of vanilla ice cream. They also pair deliciously with a cup of hot chocolate or a cold glass of eggnog.
Storage
IN THE FRIDGE: These coconut snowballs can be served chilled or at room temperature. You can store them in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: These treats can be frozen in an airtight container between layers of wax paper for up to two months. Make sure to label your container so that you remember to enjoy them while they are at their best.
Coconut snowballs are delectable morsels with their crunchy shell and creamy center. These delightfully sweet coconut snowballs have notes of nutty sweetness and aromatic hints of vanilla. With their creamy centers and delicious vanilla almond bark coating these no-bake coconut snowballs are both delicious and adorable. Plus, they’re really easy to make and will be a sure family favorite!
FREQUENTLY ASKED QUESTIONS
Should these no-bake snowballs be served cold or at room temperature?
These no-bake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
Can these be made into chocolate snowballs?
By using chocolate almond bark instead of vanilla almond bark, you could turn these into chocolate snowballs.
How do I make almond flour?
It’s easy to make almond flour at home. Just add blanched almonds to a blender and blitz until a fine, powdery flour is achieved.
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Coconut Snowballs
Coconut snowballs are a no-bake delight with creamy centers, delicious vanilla almond bark exterior, and a fluffy coating of pure white coconut flakes.
Ingredients
- 4 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- ¼ cup unsweetened coconut cream see tips
- ½ teaspoon coconut extract
- 4 cups sweetened shredded coconut divided in half
- 1 cup finely ground almond flour
- 10 ounces vanilla almond bark
Instructions
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, beat together, using a handheld mixer on medium speed, the softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract for 2 minutes or until smooth and thickened.
- To the cream cheese mixture, add 2 cups of the sweetened shredded coconut and the finely ground almond flour until all the ingredients are thoroughly combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Using a 1½-inch cookie scoop, scoop out the coconut snowball mixture and form it into a ball. Place the ball onto the parchment-lined rimmed baking sheet. Repeat until all the coconut snowballs have been formed.
- Place the coconut snowballs back into the refrigerator to stay cold while you prepare the vanilla almond bark and coconut coating.
- STEP SEVEN: Place the vanilla almond bark into a microwave-safe bowl and heat for 1 minute. Stir and repeat in 30-second increments until your almond bark is melted and smooth. You are best to follow the directions on the packaging for melting according to the brand of almond bark you are using.
- Add the remaining 2 cups of sweetened shredded coconut to a separate bowl.
- Remove the coconut snowballs from the refrigerator. Using a fork, dip one coconut snowball into the melted vanilla almond bark, be sure to tap the fork onto the side of the bowl to remove any excess, then drop it into the bowl of the sweetened shredded coconut to coat the entire coconut snowball.
- Place the coated coconut snowball back onto the parchment-lined baking sheet to allow the vanilla almond bark to harden and set. Repeat until all the coconut snowballs have been coated.
- Place your coconut snowballs back into the refrigerator for another 30 minutes to firm up completely before serving or storing them.
Notes
Make sure that you are using coconut cream, NOT cream of coconut or coconut milk. Coconut cream is used in baking as an alternative to heavy whipping cream (which you can use if you can not find coconut cream). Cream of coconut is lower in fat and is very sweet, which is why you will see it often used in tropical drinks. Coconut cream is unsweetened and has a much higher fat content. You will need to stir the layer of coconut solids into the liquids when you open the can. From there, you can measure it out just like heavy cream.
Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy filling.
You can transfer your remaining coconut cream to a sealed jar (mason jars work great) and keep it refrigerated for up to 5 days. You can use it in frostings, baking, and other cooking applications. Be very careful when melting the almond bark, as it can burn very easily.
You can transfer your remaining coconut cream to a sealed jar (mason jars work great) and keep it refrigerated for up to 5 days. You can use it in frostings, baking, and other cooking applications. Be very careful when melting the almond bark, as it can burn very easily.
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