Coconut snowballs are a must for your Christmas cookie platter!
These fun and festive treats are such a special seasonal delight. They’re buttery, sweet, and full of coconut flavor.
Plus, they’re easy and inexpensive. Bundle them up for gifts and spread some holiday cheer. Everyone will love them!
Coconut Snowball Cookies
In my house, Christmas wouldn’t be complete without these charming coconut snowball cookies.
They’re bursting with a rich, buttery, flavor. Glazed and dipped in shredded coconut, they look just like a snowball!
They’re easy on the wallet and simple to make, too. And they’re great for a fun baking activity with the kids.
As a bonus, they call for simple ingredients and just 30 minutes. Gather your little helpers and make these snowball cookies a new tradition!
Ingredients
The great thing about this easy coconut snowball cookie recipe is its simplicity.
It requires only a handful of baking staples, making it perfect for beginner bakers.
Here’s the list of ingredients:
For the Balls:
- Butter – Soften the butter for easier mixing.
- Powdered Sugar – For sweetness.
- Salt – Just a pinch for balancing and enhancing the flavor.
- Flour – All-purpose flour is standard. It provides structure and helps the cookies hold their shape.
- Shredded Coconut – It wouldn’t be a snowball without the coconut! It gives these cookies their signature flavor and texture. I use sweetened coconut for this recipe.
For the Glaze:
- Powdered Sugar – For extra sweetness and making these treats white as snow!
- Milk – To thin out the powdered sugar. Adjust as needed to achieve a smooth, but not too runny, consistency.
- Shredded Coconut – A final coating for that classic snowy effect.
How to Make Coconut Snowballs
Ready to make someone’s holiday? Then grab your mixing bowl, and let’s bake.
1. Combine the butter and powdered sugar. Beat the butter and powdered sugar until fluffy. Beat in the salt.
2. Add the flour and coconut. Add the flour and mix until combined. Fold in the shredded coconut.
3. Shape the dough. Form the cookie dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.
4. Bake. Bake in a preheated oven at 350 degrees Fahrenheit for 12-15 minutes. Let them cool slightly, then transfer to a wire rack.
5. Make the glaze. Whisk the powdered sugar and milk until smooth. Place the shredded coconut in a shallow bowl.
6. Coat the cookies. Dip each cooled cookie into the glaze. Next, dip into the shredded coconut. Let the glaze set. Enjoy!
How to Store
I always keep a batch of coconut snowball cookies on hand during the holidays. They’re great for sharing with friends, family, and unexpected company.
Just follow these tips to keep them fresh:
To Store: Let the glaze set completely, then transfer the coconut snowballs to an air-tight container. Store at room temperature for up to 5 days.
To Freeze: Layer the coconut snowballs in a freezer-friendly container with parchment paper. Freeze for up to 3 months.
More Holiday Dessert Recipes
Easy Eggnog Pound Cake
Fruitcake Cookies
Fudge Crinkle Cookies
Christmas Crack
White Chocolate Fudge
Coconut Snowballs
24
servings15
minutes15
minutes120
kcalThese no-bake coconut snowballs couldn’t be easier! Made with a few classic ingredients, they’re an old-fashioned treat everyone will love.
Ingredients
- For the balls:
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
- For the glaze/coating:
1 cup powdered sugar
1-2 tablespoons milk, or as needed
1/2 cup shredded coconut, finely chopped for dipping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and powdered sugar until light and fluffy. Beat in the salt.
- Gradually add the flour, mixing until just combined. Fold in the shredded coconut.
- Form the dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 12-15 minutes or until the bottoms are lightly golden. Let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the glaze and coconut coating. Whisk powdered sugar and milk in a bowl until smooth and thick. Place shredded coconut in a shallow bowl.
- Dip each cooled cookie into the glaze, letting excess drip off. Next, dip them into the shredded coconut until well coated. Set aside for the glaze to dry.
- Serve and enjoy!
