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These coconut snowballs bring a delightful tropical twist to any dessert spread with their creamy center and crisp, coconut-coated exterior. They strike a perfect balance of rich cream cheese and sweet almond bark, making them a favorite for festive occasions or casual snacking.
This recipe was a hit at my last holiday gathering, and ever since I made the first batch, friends keep asking for the secret. The combination of coconut and almond bark is irresistibly nostalgic and comforting.
Ingredients
- Cream cheese: softened to room temperature for smooth blending and creamy texture
- Powdered sugar: to provide just the right amount of sweetness without graininess
- Unsweetened coconut cream: adds richness without overpowering the coconut flavor& look for a fresh, thick variety for best results
- Coconut extract: to intensify the tropical notes& pure extract is preferable
- Sweetened shredded coconut: used in two parts for texture contrast and decorative coating& choose fine flakes for easier mixing and coating
- Finely ground almond flour: adds subtle nuttiness and helps bind the mixture gently without heaviness
- Vanilla almond bark: melts easily to form a smooth coating& quality brands ensure a creamy finish and avoid waxy textures
Instructions
- Spoon Mixture Preparation:
- In a large bowl, beat 4 ounces of cream cheese, ½ cup powdered sugar, ¼ cup unsweetened coconut cream, and ½ teaspoon coconut extract with a handheld mixer on medium speed for 2 minutes until smooth and thick. This step ensures all ingredients incorporate well and the base becomes luscious.
- Combine Dry Ingredients:
- Add 2 cups sweetened shredded coconut and 1 cup finely ground almond flour to the cream cheese base. Mix thoroughly by hand or mixer until the mixture holds together but remains soft and pliable.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes. Chilling helps the mixture firm up so it becomes easier to form.
- Form the Snowballs:
- Using a 1½-inch cookie scoop, portion out the chilled mixture and roll each scoop into a ball with your hands. Lay these on a parchment-lined rimmed baking sheet.
- Prepare the Coating:
- Microwave 10 ounces of vanilla almond bark in a safe bowl starting with 1 minute heating, stirring, then heating in 30-second increments until completely melted and shiny. Be careful not to overheat to prevent graininess.
- Set up the Coconut Coating:
- Put the remaining 2 cups sweetened shredded coconut into a small bowl, ready for coating.
- Dip and Coat:
- Remove the formed balls from the fridge. Using a fork, dip each ball into the almond bark, tap the fork gently against the bowl side to remove excess coating, then immediately roll the coating in the shredded coconut to ensure complete coverage.
- Final Chill:
- Place coated balls back on the parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow the almond bark to harden and to firm the snowballs fully before serving.
One Christmas, the entire family gathered just waiting to unwrap these little surprises—no one could stop at just one.
Storage Tips
Store your coconut snowballs in an airtight container in the refrigerator for up to 5 days. They stay firm and fresh, while the almond bark coating maintains its crispness. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. Thaw them overnight in the refrigerator before serving to preserve their texture.
Ingredient Substitutions
If you cannot find almond bark, white chocolate chips combined with a touch of vegetable shortening also melts smoothly for coating. For a nut-free version, substitute almond flour with finely ground oat flour or additional shredded coconut. If you want a more intense coconut flavor, try adding a teaspoon of toasted coconut flakes into the mixture.
Serving Suggestions
These coconut snowballs pair wonderfully with a hot cup of tea or coffee as an afternoon treat. They also hold their charm alongside a scoop of tropical fruit sorbet for a refreshing dessert plate. For gatherings, place them in decorative paper cups to make them easy to grab and enjoy.
Enjoy making these tropical treats with care& they are sure to brighten any occasion!
FAQs about Recipes
- → What type of coconut cream should I use?
Use unsweetened coconut cream for a rich texture without added sweetness, balancing the powdered sugar and shredded coconut.
- → Can I substitute almond flour with another nut flour?
Yes, finely ground cashew or hazelnut flour can be used, but almond flour offers a mild flavor and ideal texture.
- → How do I melt the vanilla almond bark properly?
Heat in 30-second intervals in the microwave, stirring between, until smooth and fully melted to prevent burning.
- → What’s the best way to form the snowballs evenly?
Use a 1½-inch cookie scoop to ensure uniform size and easier coating and setting.
- → Can these treats be stored after preparation?
Keep refrigerated in an airtight container. They remain fresh and firm for up to a week.