Coconut Snowball Cookies (No-Bake, Sweet & Festive)
- Sarah Smith
- 6 days ago
- 2 min read
Updated: 13 hours ago
Easy no-bake Coconut Snowball Cookies made with sweet coconut, vanilla, and condensed milk. A festive Christmas treat that looks like mini snowballs and takes just minutes to make.
These Coconut Snowball Cookies are the easiest Christmas treat you’ll make all season — soft, sweet, and perfectly snowy with all that coconut goodness. They come together in just minutes with simple pantry ingredients, no baking required, and chill beautifully for holiday parties or gift boxes. Pair them with cozy classics like Christmas Sugar Cookies or Gingerbread Truffles for a festive dessert tray everyone will love.
Ingredients
2 ½ cups shredded sweetened coconut
¾ cup sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
¼ teaspoon salt
Extra coconut for rolling
Instructions
In a medium bowl, mix shredded coconut, condensed milk, vanilla, almond extract, and salt.
Stir until thick and sticky.
Roll into tablespoon-sized balls.
Coat each ball in additional shredded coconut.
Refrigerate 30–45 minutes until firm.
Tips
Almond extract adds holiday flavor.
Chill longer for firm, candy-like bites.
Drizzle with melted chocolate for a pretty finish.
Storage
Refrigerate up to 7 days or freeze up to 2 months.
Coconut Snowball Cookies – FAQ
Q: What type of coconut works best for snowball cookies?
A: Sweetened shredded coconut works best because it gives the cookies a soft, chewy texture. Unsweetened coconut can be used, but the cookies will be less sweet and slightly drier.
Q: Why are my snowball cookies crumbly?
A: These cookies naturally have a delicate, melt-in-your-mouth texture. But if they’re too crumbly, the dough may need a little more moisture—add 1–2 teaspoons of milk or softened butter until the dough holds together.
Q: Do I need to chill the dough?
A: Yes! Chilling helps the cookies hold their round shape and prevents spreading. Chill for at least 30–60 minutes for the best results.
Q: Why are my cookies dry or sandy?
A: This can happen if too much flour is added or the cookies are overbaked. Measure flour carefully and bake just until the bottoms are lightly golden.
Q: Can I make coconut snowball cookies without nuts?
A: Absolutely. Many snowball cookie recipes include finely chopped nuts, but you can omit them completely. Coconut alone gives plenty of texture.
Q: Can I add flavors like almond or vanilla?
A: Yes! Vanilla, almond extract, rum extract, or even a hint of lemon can add a lovely twist. Almond extract pairs especially well with coconut.
Q: Should the cookies cool before rolling in powdered sugar?
A: Roll once while warm so the powdered sugar sticks, then roll again after they cool for that perfect snowy coating.
Q: How long do snowball cookies last?
A: Stored in an airtight container, they last 5–7 days at room temperature. They also freeze well for up to 2 months.
Q: Can I freeze the dough?
A: Yes — freeze the dough balls on a tray, then store them in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Q: What can I serve coconut snowball cookies with?
A: Hot cocoa, coffee, holiday tea, or on a festive cookie tray alongside gingerbread, shortbread, and peppermint treats.
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