These no-bake chocolate coconut snowballs are easy to make and freeze wonderfully.
- 3 cups (240g) old-fashioned rolled oats
- 3 cups (240g) sweetened shredded coconut, divided
- 1/2 cup (1 stick; 115g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup milk (any milk works; I use skim milk)
- 6 Tablespoons (31g) unsweetened natural or dutch-process cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
- Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
- Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.
- Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
- Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon balls. The mixture may get a little sticky as you work, but just form it into a ball as best you can. Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30-60 minutes to “set.”
- Snowballs will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
- Make Ahead Instructions: You can make the mixture and chill it in the refrigerator for up to 2-3 days before rolling in balls. Snowballs freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools: Ninja Food Processor | Measuring Cups | Glass Mixing Bowls | Cookie Scoop | Silpat Baking Mat | Baking Sheet
- Want to Add Peanut Butter? Go for it. I wanted today’s snowballs to be nut-free, but you can add 1/4 cup of creamy peanut butter. Simply add it to the saucepan in step 2. Reduce butter to 1/4 cup (4 Tbsp).