Introduction

No-Bake Chocolate Coconut Snowballs are a delightful and easy treat perfect for any occasion. These bite-sized goodies combine rich cocoa, sweet coconut, and hearty oats for a satisfying no-bake snack that everyone will love.

A small pile of round chocolate balls covered in white shredded coconut sits in the center of a stack on a white plate. Each ball shows a dark brown texture through the shredded coconut, with bits of nuts visible inside. In front of the plate, a single ball lies on a white marbled surface, along with a green Christmas tree-shaped cookie decorated with red, white, and pink sprinkles. The background is plain white, making the food stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the rolled oats and 1 cup of shredded coconut in a large bowl and set aside. Reserve the remaining shredded coconut for later.
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.
Step 3: Remove the pan from heat and stir in the vanilla extract. Pour this chocolate mixture over the oats and coconut, then stir until fully combined. Cover the bowl tightly with plastic wrap or aluminum foil and chill for at least 45 minutes, up to 2-3 days.
Step 4: Meanwhile, pulse the remaining shredded coconut in a food processor to break it into smaller pieces. This will make coating the snowballs easier.
Step 5: Line two baking sheets with parchment paper or silicone mats. Ensure you have enough refrigerator space for the pans.
Step 6: Using a 1-Tablespoon cookie scoop or spoon, form the chocolate oat mixture into balls. They may be sticky—shape them as best you can, then roll each ball in the processed coconut. Place the coated balls on the prepared baking sheets.
Step 7: Refrigerate the snowballs for at least 30 to 60 minutes to set before serving.

Tips & Variations

For a richer flavor, try using full-fat milk or coconut milk instead of skim milk.
Use natural cocoa powder for a more intense chocolate taste or dutch-process for a smoother flavor.
If you prefer, substitute some shredded coconut with chopped nuts for added texture.
Make these snowballs ahead of time and store them chilled for quick grab-and-go treats.

Storage

Store the snowballs covered at room temperature for up to 3 days, or refrigerate them in an airtight container for up to 1 week. For best texture, allow refrigerated snowballs to come to room temperature slightly before serving. These treats do not require reheating.

How to Serve

A white plate holds a pile of round chocolate balls covered in white shredded coconut. The balls are dark brown with a rough texture, and the white coconut flakes stick out unevenly around each one. The plate has a scalloped edge with beaded detailing, and a few coconut flakes are scattered around the plate on a white marbled surface. The lighting is bright and soft, highlighting the texture of the coconut and chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats are not recommended as they can make the texture too soft and less chewy. Rolled oats provide the best structure and bite for this recipe.

Can I make these snowballs vegan?

Yes, you can substitute the butter with a plant-based margarine or coconut oil, use a dairy-free milk, and ensure the sugar is vegan-friendly. The recipe will still turn out delicious.

No-Bake Chocolate Coconut Snowballs Recipe

Print Recipe

★★★★★

4.9 from 720 reviews

Delicious and easy no-bake chocolate coconut snowballs made with rolled oats, shredded coconut, cocoa powder, and a buttery chocolate mixture. These sweet treats are perfect for a quick dessert or snack, requiring no oven time and simple ingredients you can whip up in under an hour.

Author: Kai
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour (including chilling time)
Yield: Approximately 36 snowballs (1 Tablespoon each) 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups (255g) old-fashioned whole rolled oats
3 cups (240g) sweetened shredded coconut, divided
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 cup (200g) granulated sugar
1/2 cup milk (any milk works; skim preferred)
1 teaspoon pure vanilla extract

Instructions

Prepare Dry Mix: Place the oats and 1 cup of shredded coconut in a large bowl. Set aside while you prepare the chocolate mixture. Reserve the remaining shredded coconut for coating the snowballs later.
Make Chocolate Mixture: Combine the butter, sugar, milk, cocoa powder, and salt in a large saucepan over medium heat. Whisk constantly until the butter melts, then bring the mixture to a boil. Let it boil for 1 minute without whisking to ensure it thickens properly. Remove from heat and stir in the vanilla extract.
Combine Wet and Dry Ingredients: Pour the hot chocolate mixture over the oats and coconut mixture. Stir thoroughly until all the dry ingredients are fully coated and combined. Cover the bowl tightly with aluminum foil or plastic wrap, then chill in the refrigerator for at least 45 minutes, or up to 2-3 days for best flavor and texture.
Prepare Coconut Coating: While the mixture chills, pulse the remaining 2 cups of shredded coconut in a food processor to break it down into smaller shreds. This helps the snowballs get coated nicely and makes rolling easier.
Shape Snowballs: Line two baking sheets with parchment paper or silicone mats and ensure they fit in your refrigerator. Using a 1-Tablespoon cookie scoop or spoon, scoop out the chilled mixture and roll it into 1-Tablespoon sized balls. It may be sticky, but form them as neatly as possible.
Coat and Chill: Roll each ball in the processed shredded coconut coating until fully covered. Arrange the snowballs on the prepared baking sheets. Refrigerate for at least 30 to 60 minutes to allow them to set and firm up properly.
Store and Serve: Once set, the snowballs can be enjoyed immediately or stored covered. They remain fresh at room temperature for up to 3 days or refrigerated for up to 1 week.