Coconut Snowball Cookies
These coconut snowball cookies are light, fluffy, and surprisingly refreshing. A no-bake twist on the classic snowballs, I love that you only need 3 key ingredients!
Servings 40 servings
Calories 67kcal
Ingredients
- 4 cups shredded unsweetened coconut
- 1/4 cup sugar
- 1/2 cup coconut milk Can use almond or another milk of choice
- 1/4 teaspoon vanilla extract optional
Instructions
- 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 sugar 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 sugar and refrigerate until they firm up slightly.
Notes
TO STORE: No bake coconut snowballs are quite fragile, so they should be stored in the refrigerator in an airtight container, and they’ll stay fresh for up to 2 weeks.
TO FREEZE: Transfer leftover snowball cookies to a freezer-safe container and freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Sodium: 3mg | Potassium: 51mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg | NET CARBS: 2g