No-Bake Chocolate Coconut Snowballs

These no-bake chocolate coconut snowballs cover all the bases. You can make them now and freeze ’em for later, they’re easy, and they add a festive look to the entire tray. Plus, they’re SO DARN GOOD.

The mixture is pretty sticky, so it’ll have to chill out in the refrigerator before you shape into balls. You WANT a sticky foundation. Why? If the chocolate-oat mixture is too dry, the finished snowballs will taste dry.

No-Bake Chocolate Coconut Snowballs  Recipe

Ingredients:

• 3 cups (240g) old-fashioned rolled oats
• 3 cups (240g) sweetened shredded coconut, divided
• 1/2 cup (1 stick; 115g) unsalted butter
• 1 cup (200g) granulated sugar
• 1/2 cup milk (any milk works; I use skim milk)
• 6 Tablespoons (31g) unsweetened natural or dutch-process cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions :

1. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
2. Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
3. Meanwhile, pulse the remaining coconut in a food processor to break it down. It's easier to coat the balls when the coconut shreds are broken up/smaller.
4. Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
5. Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon balls. The mixture may get a little sticky as you work, but just form it into a ball as best you can. Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30-60 minutes to "set."
6. Snowballs will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
7. Make ahead tip: You can make the mixture and chill it in the refrigerator for up to 2-3 days before rolling in balls. Snowballs freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.

Recipe Notes:
Interested in adding peanut butter? Go for it. I wanted today's snowballs to be nut-free, but you can add 1/4 cup of creamy peanut butter. Simply add it to the saucepan in step 2. Reduce butter to 1/4 cup (4 Tbsp).