3 Ingredient Coconut Snowball Cookies that are soft, thick and loaded with coconut flavor! Naturally keto and low carb, these coconut snowballs are dairy free, perfect for a vegan and gluten free diet!
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.
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.