No-Bake Chocolate Coconut Snowballs Recipe
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.
- 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.
Notes
- Use any type of milk you prefer; skim works well for a lighter version.
- Chilling the mixture longer intensifies the flavor and improves texture.
- Make sure to pulse the coconut finely for easier rolling and coating.
- Snowballs can be frozen for longer storage; thaw before serving.
- You can substitute brown sugar for granulated sugar for a richer flavor.
Keywords: no-bake, chocolate, coconut, snowballs, dessert, snack, easy recipe, no-bake dessert
