No-Bake Chocolate Coconut Snowballs Recipe

Introduction

These no-bake chocolate coconut snowballs are a delightful treat that combines rich cocoa, toasted coconut, and chewy oats. They are easy to make, require no baking, and perfect for satisfying your sweet tooth with minimal effort.

Ingredients

• 3 cups (255g) old-fashioned whole rolled oats
• 3 cups (240g) sweetened shredded coconut, divided
• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 1 cup (200g) granulated sugar
• 1/2 cup milk (any milk works; skim milk recommended)
• 6 Tablespoons (32g) unsweetened natural or dutch-process cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. Reserve the remaining coconut for later.
2. Step 2: In a large saucepan over medium heat, combine the butter, sugar, milk, cocoa powder, and salt. Whisk until the butter melts, then bring the mixture to a boil. Let it boil for 1 minute without whisking.
3. Step 3: Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture over the oats and coconut. Stir until well combined, then cover tightly with aluminum foil or plastic wrap. Chill in the refrigerator for at least 45 minutes and up to 2-3 days.
4. Step 4: While the mixture chills, pulse the remaining shredded coconut in a food processor to break it down into smaller pieces. This makes it easier to coat the snowballs.
5. Step 5: Line two baking sheets with parchment paper or silicone baking mats. Use a 1-Tablespoon cookie scoop or spoon to shape the mixture into 1-Tablespoon balls. The mixture may be sticky, but form it as best as you can.
6. Step 6: Roll each ball in the processed coconut to coat, then place them on the prepared baking sheets. Refrigerate for 30 to 60 minutes to allow the snowballs to set.

Tips & Variations

• For a nutty twist, add 1/2 cup of finely chopped nuts like almonds or pecans to the oat mixture.
• If you prefer less sweetness, reduce the sugar to 3/4 cup.
• Use unsweetened shredded coconut and increase sugar slightly if you want less sweetness from the coconut.
• Try rolling the snowballs in crushed freeze-dried raspberries for a fruity contrast.

Storage

Store the snowballs covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Refrigeration keeps them firmer. To enjoy, allow refrigerated snowballs to sit at room temperature for a few minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned rolled oats provide the best texture for these snowballs, as quick oats are finer and might result in a less chewy bite. However, quick oats can be used in a pinch.

Do I need a food processor to pulse the coconut?

While a food processor makes breaking down the shredded coconut easier, you can also chop it finely with a knife or crush it in a plastic bag with a rolling pin.

No-Bake Chocolate Coconut Snowballs Recipe

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★★★★★

4.4 from 96 reviews

• Author: Lila
• Total Time: 1 hour 20 minutes
• Yield: About 36 snowballs (depending on size) 1x
• Diet: Vegetarian

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Description

Delicious no-bake chocolate coconut snowballs that combine rolled oats, shredded coconut, and rich cocoa for a sweet, chewy treat requiring no oven time. Perfect for a quick dessert or snack, these snowballs are coated in coconut flakes and chilled to perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (255g) old-fashioned whole rolled oats
• 3 cups (240g) sweetened shredded coconut, divided
• 1 cup (200g) granulated sugar
• 6 Tablespoons (32g) unsweetened natural or dutch-process cocoa powder
• 1/8 teaspoon salt

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 1/2 cup milk (any milk works; skim milk recommended)
• 1 teaspoon pure vanilla extract

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Instructions

1. Prepare dry mixture: Place the oats and 1 cup of shredded coconut in a large bowl and set aside. Reserve the remaining shredded coconut for coating.
2. Make chocolate mixture: Combine butter, sugar, milk, cocoa powder, and salt in a large saucepan over medium heat. Whisk continuously until butter melts, then bring to a boil. Let boil for 1 minute without whisking. Remove from heat and stir in vanilla extract. Pour this mixture over the oats and coconut, stirring until fully combined.
3. Chill mixture: Cover the mixture tightly with aluminum foil or plastic wrap and refrigerate for at least 45 minutes, up to 2-3 days, to let the flavors meld and mixture firm up.
4. Process remaining coconut: While the mixture chills, pulse the reserved shredded coconut in a food processor to break it down into smaller flakes. This helps the snowballs coat more easily and evenly.
5. Shape snowballs: Line two baking sheets with parchment paper or silicone mats. Using a 1-Tablespoon cookie scoop or spoon, form the chilled mixture into 1 tablespoon-sized balls. The mixture may feel sticky; form them as best as possible.
6. Coat snowballs: Roll each ball in the processed coconut flakes to coat them thoroughly, then place them on the prepared baking sheets.
7. Final chill: Refrigerate the coated snowballs for at least 30 to 60 minutes until they are set and firm.
8. Storage: Keep snowballs covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

• Use any type of milk you prefer; skim milk keeps calories lower.
• For a richer flavor, try dutch-process cocoa powder instead of natural cocoa powder.
• Ensure the mixture is well chilled before scooping for easier shaping.
• Processed coconut coating helps the snowballs hold their shape and adds texture.
• These snowballs are perfect as a quick no-bake dessert or snack and are kid-friendly.
• Store tightly covered to maintain freshness and prevent drying out.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no-bake dessert, chocolate coconut snowballs, oat snacks, easy no bake recipe, holiday treats, chocolate oat balls