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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Coat snowballs: Roll each ball in the processed coconut flakes to coat them thoroughly, then place them on the prepared baking sheets.
- Final chill: Refrigerate the coated snowballs for at least 30 to 60 minutes until they are set and firm.
- 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
