Go Back

No-Bake Chocolate Coconut Snowballs

A simple yet indulgent dessert, these No-Bake Chocolate Coconut Snowballs meld the rich flavors of chocolate and coconut, creating a nostalgic treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 24 snowballs
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

For the mixture
  • 3 cups old-fashioned whole rolled oats Use whole rolled oats for best texture.
  • 3 cups sweetened shredded coconut, divided Reserve 2 cups for coating.
  • 1/2 cup unsalted butter Melted before use.
  • 1 cup granulated sugar Adjust sweetness to taste.
  • 1/2 cup milk Any type of milk can be used.
  • 6 Tbsp unsweetened natural or Dutch-process cocoa powder Choose based on preference.
  • 1/8 teaspoon salt Enhances flavors.
  • 1 teaspoon pure vanilla extract Adds aromatic flavor.
For coating
  • 2 cups sweetened shredded coconut For rolling the snowballs.

Method
 

Preparation
  1. In a large bowl, combine the oats and 1 cup of the shredded coconut.
  2. In a large saucepan over medium heat, combine the butter, sugar, milk, cocoa powder, and salt, whisking until the mixture reaches a rolling boil and boils for 1 minute.
  3. Remove from heat and mix in the vanilla extract.
  4. Pour the chocolate mixture over the oats and coconut, stirring until well combined.
  5. Cover and chill in the refrigerator for at least 45 minutes.
Shaping the snowballs
  1. Process the remaining shredded coconut in a food processor until finely shredded.
  2. Roll tablespoon-sized balls from the chilled mixture and coat them in the processed coconut.
  3. Place the coated snowballs on parchment-lined baking sheets.
  4. Refrigerate the formed snowballs for an additional 30-60 minutes to set.

Notes

These snowballs can be stored at room temperature for up to 3 days or in the refrigerator for a week. They freeze well for up to 3 months.