Coconut Snowballs Recipe
These Coconut Snowballs are a delightful no-bake treat combining creamy coconut-flavored filling with a crunchy almond crust, coated in smooth vanilla almond bark and shredded coconut. Perfect as a sweet snack or dessert, they offer a rich, tropical flavor with an easy preparation method that requires chilling and dipping rather than baking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: Approximately 20 snowballs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Filling
- 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 (divided)
- 1 cup finely ground almond flour
Coating
- 10 ounces vanilla almond bark
- 2 cups sweetened shredded coconut (remaining)
Instructions
- Prepare baking sheet: Line a rimmed baking sheet with parchment paper and set aside to prevent sticking during assembly.
- Mix filling ingredients: In a large mixing bowl, use a handheld mixer on medium speed to beat together softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract for 2 minutes until smooth and thickened.
- Add coconut and almond flour: Fold in 2 cups of sweetened shredded coconut and the finely ground almond flour until well combined into the cream cheese mixture.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture for easier shaping.
- Form snowballs: Use a 1½-inch cookie scoop to portion the mixture and roll each into a ball. Place on the prepared baking sheet. Repeat until all the mixture is used.
- Keep cold: Place the shaped coconut snowballs back into the refrigerator to stay cold while preparing the coating.
- Melt almond bark: In a microwave-safe bowl, heat the vanilla almond bark for 1 minute, stir, then continue heating in 30-second increments until fully melted and smooth, following package instructions.
- Prepare shredded coconut coating: Place the remaining 2 cups of sweetened shredded coconut in a separate bowl ready for coating.
- Coat snowballs: Remove coconut snowballs from the refrigerator. Using a fork, dip each snowball into the melted almond bark, tap off excess, then immediately roll it in the shredded coconut bowl to coat completely.
- Set coated snowballs: Place the coated snowballs back onto the parchment-lined baking sheet to allow the almond bark to harden.
- Chill to firm: Refrigerate the coated coconut snowballs for an additional 30 minutes until firm and ready to serve or store.
Notes
- Use room temperature cream cheese for the smoothest filling texture.
- Unsweetened coconut cream can be substituted with coconut milk cream separated from a can of full-fat coconut milk; refrigerate and scoop the solid part.
- Melting almond bark gently is key to prevent burning; stir often.
- Store the finished snowballs in an airtight container in the refrigerator for up to one week.
- For a nuttier flavor, lightly toast the almond flour before mixing.
Keywords: coconut snowballs, no-bake dessert, coconut treats, cream cheese dessert, almond bark coating, sweet snacks
Find it online: https://tastybynova.com/coconut-snowballs-recipe/
