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Coconut Snowballs

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a close up shot of Coconut Snowballs on a plate stacked on top of each other
These coconut snowballs are bursting with sweet coconut flavor from their creamy centers and delicious vanilla almond bark coating.
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Table of Contents
  1. Coconut Snowballs Ingredients
  2. How to Make This Coconut Snowballs Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

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.

a close up shot of Coconut Snowballs in a bowl stacked on top of each other

Coconut Snowballs Ingredients

Coconut Snowballs raw ingredients that are labeled

You’ll 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
  • 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 This Coconut Snowballs Recipe

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.

coconut snowball ingredients whisked in a bowl

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.

shredded coconut and almond flour mixed in a bowl

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.

mixture scooped out and form into a ball on a baking sheet

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.

snowballs dipped into the melted almond bark and coated with the shredded coconut

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

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.

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.

overhead shot of Coconut Snowballs on a plate stacked on top of each other

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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a close up shot of Coconut Snowballs on a plate stacked on top of each other

Coconut Snowballs

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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
  • 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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