These coconut snowball cookies are a low carb and no bake twist on traditional snowballs! Made with just 3 ingredients, they are loaded with coconut flavor!
When it comes to holiday baking, I love making English toffee, brownie bites, and these no bake coconut snowballs.
I’ve put a spin on classic snowball cookies by making a no cook version, but still with the full coconut flavor. These no bake snowballs are soft and doughy coconut flavored cookies, and take minutes to make! I love enjoying them straight from the freezer, whenever the post dinner sweet tooth strikes!
Naturally keto and sugar free, they also happen to be vegan and gluten free, too!
How do you make coconut snowball cookies
When I say this recipe takes 5 minutes and is fool-proof, I ain’t joking around- It’s a simple 3-step process! Add the ingredients into your mixing gadget of choice, pulse, and form into cookies!
If you have a choice, definitely opt for using a blender or food processor. By doing so, you are ensuring that you can achieve a really durable dough.
If you don’t have either of those, this definitely works by hand. You will just need to use the finely milled shredded coconut, or else you may be in for an arm workout!
Coconut Snowballs Ingredients and Substitution Tips
- Shredded Coconut
- Granulated Sweetener of choice
- Coconut Milk
Shredded Coconut Options
Any kind of unsweetened coconut works well.
- Coconut Flakes- Thick coconut flakes will require you to blend longer, as there are larger particles to condense. Just be patient with it, and if continues to be too crumbly, add a little extra coconut milk.
- Shredded Coconut (often referred to as desiccated coconut)- Using shredded coconut will be less time consuming than the flakes, but will still require you to scrape down the sides.
- Finely Milled Coconut- This is my favorite of all three- Macaron style coconut flakes is super fine and almost powder-like, which makes blending (or mixing!) a breeze!
Granulated Sweetener Options
Either erythritol or monk fruit sweetener can be used. I prefer the monk fruit, as it has the most accurate texture and flavor to white sugar.
Any milk can be used. I prefer coconut milk, as it is thicker than the others. Almond milk, cashew milk, etc, can all be used too.
If you don’t follow a low carb or keto diet, you can also use coconut condensed milk. This will be much thicker and sweeter.
Coconut Snowballs Tips
- To make it easier to form cookies, lightly wet your hands first.
- Depending on the type of shredded coconut you use, you may need more milk than is recommended. Feel free to add more as needed.
- You can freeze the cookies to firm up if you’d like them to firm up more quickly.
- If you don’t follow a keto or low carb diet, you can replace the coconut milk with coconut condensed milk.
Coconut Snowball Cookie Storage Tips
- To store: No Bake coconut snowballs must be stored in the refrigerator at all times, as they are incredibly fragile. Keep them covered or in a sealable container. They will keep for at least 2 weeks.
- To freeze: You can freeze snowballs for up to 6 months, either in a ziplock bag or freezer friendly container.
More Easy Cookie Recipes
- No Bake Coconut Cookies
- Peanut Butter Cookies
- Almond Butter Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
No Bake Snowball Cookies
- 4 cups shredded unsweetened coconut
- 1/4 cup granulated sweetener of choice I used monk fruit sweetener
- 1/2 cup coconut milk Can use almond or another milk of choice
- 1/4 teaspoon almond or vanilla extract optional
- In a high-speed blender or food processor, add your unsweetened coconut and blend for 1-2 minutes, until a fine texture. Do not over blend otherwise you will be left with coconut butter.
- Add your granulated sweetener and coconut milk (and optional extract) and blend until a sticky, thick batter remains. If the batter is too crumbly, add a little extra milk of choice.
- Transfer to a large mixing bowl. Lightly wet your hands and form the batter into small balls. Place on a lined baking tray or plate. Press each ball into a cookie shape. Sprinkle with extra coconut or granulated sweetener and refrigerate until they firm up slightly.
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These look delicious!
Off topic: how come you have started changing all of your recipes to keto? Is this something that you have started to follow- What are the benefits of eating a keto diet?
Hi Devin! I never realised many of my recipes were naturally keto and upon request, I’ve ensured to include it! Enjoy!
Snowball cookies were one of my favorites as a kid! I can imagine how delicious they all taste. No-bake makes everything even better too!
How many cookies does this recipe make? Any idea how many grams per serving (cookie)? Thanks for any additional info! They look great!!!
These make 40 cookies! Enjoy!
Do you use canned coconut milk?
I sure do 🙂 It’s thicker and holds up so much better than the carton variety!
Is finely milled coconut the same as coconut flour?
Hi Michelle, no it isn’t- It’s just finely shredded coconut
These are not sticking together…it never got sticky. I wasted all my ingredients. Even put it in the freezer to see if it would help.
Regina, did you change anything? These have been made by many successfully 🙂
I did not….I followed everything to the tee.
The same thing just happened to me and I realized I purchased a sweetener but the one I went with is not considered a “sticky” sweetener it is more of a lighter syrup for beverages. So be sure to get a sticky sweetener (I cannot find the monk one mentioned in our supermarket).
So….not sure why you don’t bake these, but I made them and since I LOVE a warm, fresh from the oven cookie, I decided to experiment. O.M.G. Baked for 15 minutes at 350 until they got a but firm on top and slight golden brown on edges. Slightly Crunchy outside soft on inside. Yumm. Like a macaroon without all the egg white hustle. I did modify recipe to add a tsp. of coconut extract, half tsp. Vanilla extract and a dash of salt to enhance flavors.
what in the world is a sticky sweetener?
Check out the links in the post.
The unsweet coconut I have is DRY( think shredded paper), so here is what I did. Chopped in the processor as fine as I could. Mixed my sweetener(granulated erythritol) and 3/4 cup (maybe a little more) of coconut cream in a sauce pan and warmed to just a simmer. Added my coconut to the pan and let it cool almost completely. After it had cooled I put it back i the processor for a couple of seconds. I then formed them into cookies and popped then in the refrigerator. They were amazing! I can’t wait to play with the flavors, maybe lime and dark chocolate….yuuum.
Thank you so much. Keep it keto!
I love your blog and recipes but I have a problem. When the videos jumps to full play I can’t scroll through the page any more. The placement of the video is such that the close option is hurried under the header. Only way to keep scrolling is to turn me tablet sideways. Just thought you should know. It happens on several pages.
Thanks for the feedback, Beth- I’ll have it amended 🙂
looks delicious but I was wondering why a granulated sweetener is necessary? would subbing in maple syrup or applesauce ruin the shape?
It gives sweetness, and holds better. I haven’t tried, feel free to experiment and see
I just discovered your
site. And I love it. I just made the no bake snowball coconut cookies. Next I’ll make the banana cookies. I like how U think outside the box when creating your baked goods. I got kind of tired of recipes made only with almond flour or coconut flour. You have alot more variety. I think I’ll only be using your recipes from now on.