After rolling each portion into smooth little balls, I melt the vanilla almond bark until it becomes silky. I drizzle it lightly over each snowball or dip the bottoms, depending on the look I’m going for that day. Finally, I roll each ball generously in shredded coconut, and they instantly transform into little edible snowdrifts. Once they set in the fridge, they become perfectly firm but still melt-in-your-mouth soft inside.
Pro Tips for Best Results
One of the biggest breakthroughs I had while testing these snowballs was realizing just how much chilling can help when shaping the dough. I tested this recipe three different ways—room temperature dough, slightly chilled dough, and fully chilled dough—and the slightly chilled version won by a landslide. It keeps its shape beautifully without becoming too firm to roll.
Another tip I swear by is using coconut cream, not coconut milk. Coconut cream makes the filling richer and helps bind everything together without adding too much liquid. I once used the runny part of coconut milk, thinking it wouldn’t matter, and the mixture turned far too soft. Trust me—don’t skip the thick creamy part; it makes a huge difference.
I also learned that dipping the snowballs lightly in almond bark instead of fully coating them keeps them from becoming too sweet. At first, I tried dunking them completely, but the almond bark overpowered the delicate coconut flavor. A drizzle or a half-dip adds just the right touch of sweetness without overwhelming the filling.
Finally, don’t rush the rolling step. Warm hands can soften the mixture too quickly, so if you notice the filling getting sticky or difficult to shape, just chill it again for a few minutes. It makes the rolling process much smoother and produces perfect, round snowballs every time.
Common Mistakes to Avoid
When I first started making these snowballs, I made the mistake of using room-temperature coconut milk instead of coconut cream. The mixture ended up loose and sticky, and I had to add extra almond flour to get it to hold together—something I wouldn’t recommend unless absolutely necessary. Always use coconut cream for consistency and flavor.
Another common mistake is over-beating the mixture once you’ve added the shredded coconut. I once got carried away with the mixer, and the coconut broke down too much, resulting in a mushier texture. Now I always switch to a spatula at that point and fold gently until everything is combined.
Be careful not to melt the almond bark too quickly. Microwaving on high power can cause it to seize or thicken unevenly. Instead, melt it in short intervals, stirring in between. I learned this the hard way when my almond bark turned grainy from overheating, and I had to start over with a fresh batch.(See the next page below to continue…)