September 18, 2023
Review RecipeCoconut Snowballs
These coconut snowballs are bursting with sweet coconut flavor from their creamy centers and delicious vanilla almond bark coating.
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These coconut snowballs are like a little piece of paradise. The combination of coconut, cream cheese, and coconut cream is a match made in heaven, and the vanilla almond bark coating takes them over the top.
Coconut Snowballs Ingredients
If you’re looking for a treat that’s both delicious and adorable, look no further than the coconut snowball. With its fluffy coating of pure white coconut flakes, these balls of sweetness are as visually pleasing as they are delectably flavorful.
Just one bite of this wintery delight will tantalize your taste buds with notes of nutty sweetness and aromatic hints of vanilla.
To make these bite-size treats, you’ll need:
- 4 ounces of cream cheese, softened to room temperature
- ½ cup of powdered sugar
- ¼ cup of unsweetened coconut cream (see tips)
- ½ teaspoon of coconut extract
- 4 cups of sweetened shredded coconut, divided in half
- 1 cup of finely ground almond flour
- 10 ounces of 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 This Coconut Snowballs Recipe
It doesn’t take long to make a batch of these coconut snowballs. First, you’ll make the cream cheese and coconut filling. Scoop the filling into cookie scoop-sized balls.
While the balls are chilling in the fridge, you can melt the almond bark in the microwave. Coat the creamy coconut centers with the melted chocolate and add even more crunchy coconut to finish off these irresistible treats.
Follow our easy, step-by-step instructions below to make this sweet confection.
STEP ONE: Line a rimmed baking sheet with parchment paper. Set aside.
OUR RECIPE DEVELOPER SAYS
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 bowl, using a handheld mixer on medium speed, beat together 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: Add 2 cups of the sweetened shredded coconut and the finely ground almond flour to the cream cheese mixture and mix 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 are the ideal dessert to end a meal, with their crunchy shell and creamy center. To enhance the flavor of these delectable morsels, try serving them with a dollop of freshly whipped cream? For more indulgence, why not pair them with a generous scoop of vanilla ice cream?
These delightfully sweet coconut snowballs will fit right in as a winter dessert this holiday season. Share them with friends for cookie exchanges, along with our red velvet cheesecake bites and gingerbread truffles.
Love the tropical flavors that coconut brings to desserts? Our coconut cream pie and coconut brownies are also tasty treats.
MORE COCONUT RECIPES
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.
These creamy coconut snowballs are everything you want in a winter dessert – they’re snowy white, perfectly coconut-y, and irresistibly delicious. 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
These coconut snowballs are bursting with sweet coconut flavor from their creamy centers and delicious vanilla almond bark coating.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 18
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.
- 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.
Nutrition
Calories: 283kcal | Carbohydrates: 27g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 94mg | Fiber: 2g | Sugar: 24g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg
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Comments
Laura Schapira says
What is vanilla almond bark? Like a white chocolate? We don’t have it by that name in the UK. Thanks!
Layne Kangas says
Hi, Laura – yes, it’s a melting chocolate in the baking aisle that is formulated to melt smoothly.