Coconut Snowballs
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chewy coconut and almond snowballs coated in melted vanilla almond bark and shredded coconut. Cream cheese anchors the mix; powdered sugar adds sweetness. Ground almond flour replaces half for texture tweak. Chill times slightly adjusted. Vanilla coconut cream swapped with rich coconut milk for depth. Shredded coconut split between base and final coating. Melting almond bark carefully, no scorching—common trap avoided. Chill phases crucial: firm yet yielding spheres. Ritzy enough for company; simple enough for quick fixes. Notes on substitutions and troubleshooting. Satisfying blend of textures and sweet coconut aroma in each bite.
Prep:
15 min
Cook:
0 min
Total:
Servings:
18 servings
#dessert
#coconut
#no-bake
#almond flour
#cream cheese
#holiday treats
Cold, creamy, and chewy. Coconut smells burst as you mix, powdered sugar dusts light sweet clouds. Cream cheese soft but firm—key is softened not mush. Coconut milk swapped in over coconut cream—richer, less sweet, balances better. Almond flour adds slight nuttiness, texture, no graininess. After chilling, the mix becomes dense yet pliable. Melting almond bark demands patience; I learned to do 30 seconds then stir or risk burn. Dipping snowballs, crackly bark forms, sticky shredded coconut clings for contrast in every bite. Heat from hands melts these neon white orbs fast, chill often. Bit of experience needed to master the timing. Serve chilled, melt in mouth. Clean hands, some mess inevitable but worth it.
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar sifted
- 1/2 cup canned coconut milk full-fat
- 1 teaspoon coconut extract
- 2 cups sweetened shredded coconut divided
- 1 1/2 cup finely ground almond flour
- 10 ounces vanilla almond bark
About the ingredients
Cream cheese best softened to room temp but still cool. Avoid melted or too soft cream cheese or mixture loosens. Powdered sugar sifted, no lumps. Substituted canned coconut milk for unsweetened coconut cream for smoother, less sweet flavor—use full fat not light or mix will be runny. Almond flour finely ground, not coarse or texture suffers. 4 cups shredded coconut split for mix and coating—sweetened shredded preferred; unsweetened can substitute but add a little honey or maple for sweetness adjustment. Vanilla almond bark melts smooth but if unavailable white chocolate chips plus a drop of coconut oil works in a pinch. Keep all ingredients cold for best shaping. Handy tool: small cookie scoop or measuring spoon for uniform balls. Parchment paper prevents sticking but lightly oiling pan is a backup.
Method
- Set a rimmed baking sheet lined with parchment paper aside.
- In a large bowl, beat softened cream cheese with powdered sugar, coconut milk, and coconut extract at medium speed till thick and creamy about 2 to 3 minutes.
- Fold in 2 cups shredded coconut and almond flour, combine thoroughly but don’t overmix or it gets gritty.
- Wrap bowl tightly, chill mixture in fridge about 25 minutes. Cold firms up this sticky mass to scoop better.
- Form balls using 1 1/2 inch scoop or roomy tablespoon; pack slightly with palms. Arrange spaced on lined baking sheet.
- Return the balls to fridge while prepping almond bark coating; keep chilled to prevent melting on contact.
- Melt vanilla almond bark in microwave safe bowl in 30 second bursts stirring in between. Stop once fluid and velvety, watch carefully to avoid scorching.
- Pour remaining 2 cups shredded coconut into shallow bowl for coating.
- Using a fork, dip each cold snowball completely into melted almond bark, tap off excess with tines gently. Then roll or drop into coconut bowl, covering all sides.
- Place coated snowballs back on parchment sheet to set. Bark hardens fast; if warm kitchen, refrigerate for firmness.
- Chill snowballs another 30 minutes or till cold and firm before serving or storing in airtight container.
Cooking tips
Beat cream cheese, sugar, coconut milk, and extract thoroughly; lump free means no gritty texture later. Folding shredded coconut and almond flour gently avoids dense batter; don’t overwork or mix dries out. Chill crucial; stiffness means easier to form balls without sticking to fingers or flopping. Scoop snugly packed but not smashed; air pockets get weird texture. Keep balls refrigerated while melting almond bark; warm balls soak bark too fast causing sagging. Microwave melting in 30 second increments, stirring every time prevents scorch spots. When dipping, use fork works for emptying excess bark safely, avoid double dipping into bark bowl to keep it clean and thick. Roll quickly in coconut, doesn’t stick if bark cools fast. Use parchment lined trays to avoid melting mess. Final chill firms coating. Serve chilled for best bite; room temp and bark softens quickly. Store in airtight container in fridge or freezer for longer life.
Chef's notes
- 💡 Chill the mixture well before scooping to firm up sticky batter. Makes shaping easier; prevents balls from sticking to fingers. If mixture too soft, refrigerate longer or add a little more almond flour. Work quickly to avoid warming the mixture; hands heat softens it fast.
- 💡 Melting almond bark in short intervals is key. Thirty seconds, stir, repeat. Watch texture closely. Hot spots develop easily. Stirring helps even melt and prevents scorching. If signs of burning, stop and use residual heat to finish. Avoid overheating, bark thickens or clumps.
- 💡 Rolling balls in shredded coconut fast helps coating stick better. Do not wait too long; bark hardens quickly once cooled. Keep coated snowballs cold to prevent melting or sagging bark. If kitchen too warm, place baking tray in fridge during coating breaks.
- 💡 Sift powdered sugar before mixing; prevents gritty texture in cream cheese base. Beat cream cheese first to eliminate lumps then add sugars and liquids gradually. Folding in coconut and almond flour gently avoids dry or crumbly batter. Overmixing pulls texture apart.
- 💡 Use a cookie scoop or tablespoon for uniform sizes. Consistency in size ensures even chilling and coating. Slightly pack while scooping to avoid air pockets in balls; air gaps change texture on bite. Keep balls spaced on parchment to prevent sticking or flattening during chill.
Common questions
Can I use coconut cream instead of coconut milk?
Yes but coconut cream is thicker, sweeter. Might make batter denser and stickier. Adjust almond flour if too wet. Milk balances mellow, cream richer flavor. Full fat important. Light versions ruin texture bottom line.
What if almond bark isn’t available?
White chocolate chips with drop of coconut oil works well. Melt slower, watch heat carefully. May need slight cooling before dipping. Bark gives that crackly shell; chips softer texture. Try small test batch first to judge consistency.
Why do balls fall apart or get gritty?
Usually overmixing or almond flour too coarse. Powdered sugar lumps cause gritty feel too. Also chilled mix too short—needs firmness or balls won’t hold shape. Temperatures matter. Keep everything cool; warm mix breaks down faster.
How to store leftovers?
Best kept airtight in fridge for up to 5 days. Freeze in single layer first to avoid sticking. Then transfer to container. Thaw in fridge before serving. Bark holds up better cold. Room temp softens quickly, sticks hands. Avoid moisture exposure.
