Coconut Snowballs

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Coconut snowballs are a sweet treat that’s easy to make and fun to eat. These little balls of joy combine the rich taste of butter with the tropical flavor of coconut. You can whip up a batch of these no-bake cookies in just 30 minutes, making them perfect for last-minute guests or a quick dessert craving.

The recipe is simple and uses common ingredients you might already have in your kitchen. You’ll mix butter, powdered sugar, and flour to form the base. Then you’ll roll the dough into small balls, bake them briefly, and coat them in a sweet glaze and more coconut. The result is a delightful cookie that’s crisp on the outside and soft on the inside, with a burst of coconut flavor in every bite.

Exact Ingredients List

Here’s what you’ll need to make these tasty coconut snowballs:

For the balls:

• 1/2 cup softened butter
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup sweetened shredded coconut

For the glaze and coating:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 cup finely chopped shredded coconut

You’ll also want to have parchment paper on hand for lining your baking sheet. Make sure your butter is at room temperature before you start. This will help it mix better with the other ingredients.

Remember, you can adjust the amount of milk in the glaze to get the right consistency. Start with 1 tablespoon and add more if needed. The glaze should be thick enough to coat the cookies but thin enough to drip off slightly.

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Beat butter and powdered sugar in a large bowl until fluffy. Mix in salt.

Add flour slowly, stirring until just combined. Fold in shredded coconut.

Roll dough into 1-inch balls. Place them on the baking sheet, about an inch apart.

Bake for 12-15 minutes until the bottoms are light golden. Let cool slightly, then move to a wire rack.

While cooling, make the glaze by whisking powdered sugar and milk. Put shredded coconut in a separate bowl.

Dip cooled cookies in glaze, letting extra drip off. Then roll in coconut until coated.

Set aside to let the glaze dry. Your coconut snowballs are now ready to enjoy!

Possible Substitutes List & Recipe Variations

You can easily change up these coconut snowballs to suit your taste. Try swapping the butter for coconut oil to make them dairy-free.

For a gluten-free version, use almond flour instead of all-purpose flour. This will give the snowballs a nuttier flavor.

Want to add some crunch? Mix in chopped nuts like almonds or macadamias. You can also add mini chocolate chips for a sweet surprise.

Here are some fun flavor twists:

• Lemon: Add lemon zest to the dough and glaze
• Vanilla: Mix in vanilla extract
• Chocolate: Roll the balls in cocoa powder instead of coconut
• Matcha: Add matcha powder to the dough for a green tea flavor

You can also shape the dough into other forms. Try making small logs or crescents instead of balls.

For a no-bake version, skip the oven and chill the formed balls in the fridge for an hour before glazing.

Tips, Tricks & Storing

Make sure your butter is softened before starting. This helps it mix better with the other ingredients.

Use a cookie scoop to form evenly sized balls. This ensures they all bake at the same rate.

Don’t overbake the cookies. They should be just lightly golden on the bottom.

For extra coconut flavor, try toasting the shredded coconut before adding it to the dough.

To store your coconut snowballs, keep them in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

You can freeze these treats too! Place them in a freezer-safe container and they’ll last for up to 3 months.

When ready to eat frozen snowballs, let them thaw at room temperature for about 30 minutes.

Try adding a drop of coconut extract to the glaze for even more tropical taste.

If the dough feels too sticky, chill it in the fridge for 15-20 minutes before shaping into balls.

For a fun twist, dip half the cookie in melted chocolate after glazing and coating with coconut.