The very first time I made these No-Bake Coconut Snowballs, my entire kitchen filled with the dreamy aroma of coconut and vanilla, and I instantly felt like I had stepped into a wintry baking daydream—even though the oven never turned on. As I rolled each soft, creamy ball and coated it in snowy shredded coconut, I couldn’t help but smile because the texture reminded me of those nostalgic holiday treats my grandmother used to make. These little snowballs looked so beautiful on the plate that I knew immediately they’d become one of my favorite Christmas traditions.
Why You’ll Love This Recipe
You’re going to love these Coconut Snowballs because they’re unbelievably easy, wonderfully festive, and perfect for making ahead during the busy holiday season. They’re soft, rich, melt-in-your-mouth creamy, and full of irresistible coconut flavor with zero baking required. You can make them in under 20 minutes, customize them endlessly, and serve them at parties or gift them in treat boxes. They look fancy but secretly couldn’t be simpler—and that’s why they always steal the show.
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened coconut cream
- 1/2 teaspoon coconut extract
- 4 cups shredded coconut
- 1 cup almond flour
- 10 oz vanilla almond bark
After testing this recipe several times, I’ve found these ingredient proportions give the best texture—creamy, firm enough to roll, and perfectly coconut-forward. If you don’t have coconut cream, you can use canned coconut milk, but scoop the thick part from the top rather than using the liquid. Coconut extract is optional but really amplifies the flavor, so I always recommend using it. Almond flour adds structure without making the snowballs dry, but coconut flour can step in if that’s what you have—it just absorbs more moisture, so reduce the amount slightly if you go that route.
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl (for melting almond bark)
None of the equipment is fancy, which I love—this is truly a recipe anyone can make with minimal effort. A cookie scoop helps create even, round snowballs, but using your hands or two spoons works just fine. Parchment paper makes cleanup much easier and prevents sticking, especially when rolling the snowballs in shredded coconut. And although a microwave makes melting almond bark quick and easy, you can melt it gently on the stove using a double-boiler setup if you prefer more control.
Step-by-Step Instructions
I always start by beating the cream cheese until it’s smooth because this step ensures the filling turns out creamy rather than lumpy. When the cream cheese softens properly, it blends effortlessly with the powdered sugar, creating a silky base. I add the powdered sugar slowly so it doesn’t puff everywhere—trust me, I learned that lesson the messy way the first time I made these.
Once the cream cheese and sugar form a smooth mixture, I stir in the coconut cream and coconut extract. The aroma at this point is incredible—like walking past a bakery window filled with coconut pastries. The mixture becomes creamy and fragrant, and I always take a moment to appreciate how luscious the filling looks before adding the dry ingredients.
Next, I fold in the shredded coconut and almond flour. As soon as everything starts to come together, the texture transforms into a dough-like consistency that’s easy to scoop and roll. If the mixture ever feels too soft, I pop it into the fridge for 10–15 minutes to firm up slightly—just enough so that it rolls cleanly between my palms. Chilling isn’t always necessary, but on warm days it can make shaping the snowballs much easier.(See the next page below to continue…)