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Home Recipes Dishes & Beverages Candy

Creamy Coconut Snowballs

Name: Creamy Coconut Snowballs
Prep time: 40 min
Total time: 40 min
Yield: 1-1/2 pounds.
Ingredients: 1/2 teaspoon plus 1/2 cup butter, softened and divided; 1-3/4 cups sweetened shredded coconut, divided; 4 ounces cream cheese, softened; 3-3/4 cups confectioners' sugar; 8 ounces white candy coating, chopped; 2 tablespoons shortening

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Test Kitchen Approved

Total Time

Prep: 40 min. + chilling

Makes

1-1/2 pounds

My grandmother made these coconut snowballs for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests. —Yvonne Schaney, Alliance, Ohio

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Ingredients

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Directions

Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours.
Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated.
Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Creamy Coconut Snowballs Tips

Can you make chocolate coconut snowballs?

Make chocolate coconut snowballs by swapping out the white candy coating for melted chocolate. Peanut butter fan? Try your hand at this peanut butter snowball recipe.

How do you store these creamy coconut snowballs?

Store this snowball cookie recipe for about three to five days in an airtight container in the fridge.

Can you make coconut snowballs ahead of time?

You can prep the chopped candy coating and soften the butter and cream cheese ahead of time. Or you could make these coconut snowballs three to five days before serving. We don't recommend freezing this cookie, but you can freeze these make-ahead Christmas cookies.

—Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 144 calories, 8g fat (5g saturated fat), 10mg cholesterol, 39mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.