I first made NO-BAKE Cream Cheese Coconut Snowballs one sweltering summer day when the very thought of turning on the oven felt like a betrayal. I craved a sweet treat that felt festive, cool, and effortless. In my kitchen, the simple act of beating cream cheese, butter, and powdered sugar into a cloud of sweetness felt instantly rewarding. As I stirred in the coconut, the mixture transformed into a fragrant, snow-white dough that was cool to the touch. Rolling them into perfect little balls and watching them get coated in fluffy coconut felt like a magical, wintry ritual. The first bite—creamy, sweet, and bursting with tropical coconut flavor—was pure, melt-in-your-mouth bliss. It was instant love, and they’ve been my go-to for easy, elegant treats ever since.
Why You’ll Love This Recipe
You are going to adore this recipe because it’s the ultimate answer to your sweet tooth when you need something impressive but have zero time or desire to bake. With just a handful of ingredients and about 20 minutes of hands-on work, you create delicate, elegant confections that look like they came from a fancy candy shop. The texture is sublime—creamy and smooth on the inside with a soft, chewy coconut coating. They’re perfect for holidays, cookie trays, bridal showers, or just because. They’re incredibly forgiving, wonderfully portable, and I promise, they’ll disappear faster than you can make them.
Ingredients
- 8 oz cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 4 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3 cups sweetened shredded coconut, divided
- Optional: ½ cup finely chopped nuts (pecans or walnuts) or ¼ cup maraschino cherries, patted dry and finely chopped
Let’s talk ingredients, because temperature and texture are everything here. First, the cream cheese and butter must be truly softened. I leave them out on the counter for at least 2 hours. If they’re even slightly cold, you’ll end up with a lumpy mixture no matter how long you beat it. Sifting the powdered sugar is non-negotiable. I tried skipping it once, and tiny lumps of sugar ruined the perfectly smooth texture of my snowballs. The salt is crucial—it cuts the overwhelming sweetness and makes the coconut flavor pop. For the coconut, I use sweetened shredded coconut for the best texture and flavor. Reserve about 1 ½ cups for the final rolling—toasting this portion lightly is a pro tip I’ll share later that makes a huge difference.(See the next page below to continue…)