Coconut Cream Snowballs (No-Bake!)

By Muhammad Faizan

Coconut Cream Snowballs (No-Bake!)

Soft, creamy centers wrapped in a chocolate-cookie layer and rolled in fluffy coconut—a dreamy Christmas bite!

These truffles are rich, smooth, and melt-in-your-mouth delicious. They’re no-bake, easy to prepare, and perfect for gifting or impressing guests (and apparently, mother-in-laws!).

Ingredients

For the Cream Filling

  • 200 g (7 oz) cream cheese, softened

  • 3 tbsp powdered sugar

  • 1 tsp vanilla extract

For the Outer Layer

  • 250 g (9 oz) chocolate cookies or tea biscuits, crushed into fine crumbs

  • 3–4 tbsp softened butter or condensed milk (to bind the crumbs)

  • 2 tbsp cocoa powder (optional but enhances flavor)

  • 2–3 tbsp milk (as needed for consistency)

For Coating

  • 1½–2 cups shredded coconut

Instructions

1. Make the Cream Centers

  1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

  2. Scoop small teaspoon-sized portions, roll into balls, and place on a tray.

  3. Freeze for 20–25 minutes to firm up.

2. Make the Chocolate Layer

  1. Mix cookie crumbs, cocoa powder, butter (or condensed milk), and milk.

  2. Knead until the mixture holds together like soft dough.

  3. If too dry → add a teaspoon of milk at a time.

  4. If too sticky → add more cookie crumbs.

3. Assemble the Snowballs

  1. Take a tablespoon of cookie dough and flatten it in your palm.

  2. Place a frozen cream ball in the center.

  3. Wrap the dough around it and roll into a smooth ball.

  4. Roll immediately in shredded coconut.

4. Chill

Refrigerate for 1 hour before serving.

Servings

  • Makes 18–22 truffles, depending on size.

Nutritional Info (Per Ball, approx.)

  • Calories: 110–140

  • Fat: 7–9 g

  • Carbs: 12–15 g

  • Protein: 1–2 g

  • Sugar: 8–10 g

(Varies depending on cookie type and coating.)

Notes

  • You can use store-bought chocolate sandwich cookies or plain tea biscuits.

  • For a sweeter truffle, use condensed milk instead of butter in the dough.

  • Freezing the cream centers prevents them from melting while shaping.

  • Store in fridge for up to 5 days or freeze for up to 1 month.

Tips for Perfect Snowballs

  • Work fast when assembling so the cream doesn’t soften.

  • Slightly wet hands to prevent the cookie dough from sticking.

  • Toast half the coconut for a pretty two-tone snowball look.

  • Add a whole almond or hazelnut inside the filling for a fun surprise.

Benefits

  • No baking required—kid-friendly and time-saving.

  • Holiday-perfect: looks like snowballs, beautiful on dessert platters.

  • Budget-friendly: uses simple pantry ingredients.

  • Customizable: change flavors (lemon, chocolate, caramel, almond).

  • Great for gifting: stays firm, easy to box.

Q & A

Q: Can I make these dairy-free?

A: Yes! Use dairy-free cream cheese and plant-based butter. Check that your cookies are dairy-free too.

Q: My dough is too crumbly—what do I do?

A: Add 1 teaspoon milk or condensed milk at a time until it becomes pliable.

Q: Can I freeze these?

A: Absolutely—they freeze beautifully for up to 1 month. Thaw in the fridge.

Q: Can I make them in advance for Christmas?

A: Yes, make 2–3 days ahead. Store chilled in an airtight container.

Q: What flavors can I add?

Try adding:

  • Orange zest

  • Rum extract

  • Almond extract

  • Melted dark chocolate in the cookie dough

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