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Coconut Snowballs Recipe

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4 from 6 reviews

These Coconut Snowballs are a delightful no-bake treat combining creamy coconut-flavored filling with a crunchy almond flour base, coated in melted vanilla almond bark and sweet shredded coconut. Perfect for holiday gatherings or any time you crave a sweet, tropical-inspired dessert, these snowballs offer a rich coconut taste with a smooth texture and satisfying crunch.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

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 (for coating)

Instructions

  1. Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper and set it aside to keep the workspace ready for forming and coating the snowballs.
  2. Mix Cream Cheese Base: In a large mixing bowl, use a handheld mixer on medium speed to beat together the softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract for about 2 minutes until the mixture becomes smooth and thickened.
  3. Add Coconut and Almond Flour: To the cream cheese mixture, add 2 cups of the sweetened shredded coconut and the finely ground almond flour. Mix thoroughly until all ingredients are well combined to form a cohesive dough.
  4. Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to allow it to firm up, making it easier to scoop and shape.
  5. Form Snowballs: Using a 1½-inch cookie scoop, portion the chilled mixture and roll each portion into a ball. Place each ball onto the prepared parchment-lined baking sheet. Continue until all the mixture is used.
  6. Refrigerate Snowballs: Put the formed snowballs back into the refrigerator to keep them cold while you prepare the coating.
  7. Melt Almond Bark: Place the vanilla almond bark in a microwave-safe bowl and heat for 1 minute. Stir, then continue heating in 30-second increments, stirring after each, until the almond bark is fully melted and smooth. Follow package instructions if they differ.
  8. Prepare Coating Coconut: Place the remaining 2 cups of sweetened shredded coconut into a separate bowl to use for coating the dipped snowballs.
  9. Coat Snowballs: Remove the snowballs from the refrigerator. Using a fork, dip each snowball into the melted almond bark, tapping the fork against the bowl’s side to remove excess chocolate. Then immediately roll the snowball in the sweetened shredded coconut to coat evenly.
  10. Set Coated Snowballs: Place each coated snowball back on the parchment-lined baking sheet to allow the almond bark to harden and set properly.
  11. Final Chill: Refrigerate the coated snowballs for an additional 30 minutes to firm up completely before serving or storing.

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing and a smooth texture.
  • Use unsweetened coconut cream for a rich coconut flavor without added sugar.
  • Finely ground almond flour helps bind the snowballs and adds a subtle nutty flavor.
  • To melt almond bark effectively, use short microwave bursts and stir frequently to avoid burning.
  • Store coconut snowballs in an airtight container in the refrigerator for up to one week.
  • These snowballs can also be frozen for up to 3 months; thaw in the refrigerator before serving.

Find it online: https://allcookedup.com/coconut-snowballs-recipe/