Coconut Snowball Sweet Treats (Printable Version)
Creamy coconut balls coated in vanilla almond bark and shredded coconut, perfect for a sweet bite.
# What You'll Need:
→ Dairy and Creams
01 -
4 ounces cream cheese, softened to room temperature
02 -
1/4 cup unsweetened coconut cream
→ Sweeteners and Flavorings
03 -
1/2 cup powdered sugar
04 -
1/2 teaspoon coconut extract
→ Dry Ingredients
05 -
4 cups sweetened shredded coconut, divided
06 -
1 cup finely ground almond flour
→ Chocolate Coating
07 -
10 ounces vanilla almond bark
# Step-by-Step Guide:
01 -
Line a rimmed baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, beat softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract with a handheld mixer on medium speed for 2 minutes until smooth and thickened.
03 -
Add 2 cups of sweetened shredded coconut and almond flour to the cream cheese mixture. Combine thoroughly.
04 -
Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the mixture.
05 -
Using a 1½-inch cookie scoop, portion the mixture and form into balls. Arrange on the prepared baking sheet.
06 -
Place shaped snowballs in the refrigerator to keep cold while preparing the coating.
07 -
Melt vanilla almond bark in a microwave-safe bowl, heating for 1 minute then stirring. Continue in 30-second increments until smooth, following package instructions.
08 -
Place the remaining 2 cups of sweetened shredded coconut in a separate bowl for coating.
09 -
Dip each chilled snowball into melted almond bark using a fork, tapping off excess. Immediately roll in shredded coconut until evenly coated. Return to the parchment-lined baking sheet.
10 -
Refrigerate coated snowballs for 30 minutes to allow the vanilla almond bark to harden before serving or storing.
# Additional Notes:
01 -
Use room temperature cream cheese for smoother mixing and better texture.
02 -
Ensure almond bark is melted gradually to avoid burning.