I love filling holiday cookie trays with classics like Christmas sugar cookies, peanut butter blossoms, chocolate crinkle cookies, and gingerbread cookies.
But sometimes it’s fun to add something unique to the mix, a treat that doesn’t even require the oven. (Save that precious oven space!) Everyone loves a little variety on their cheese boards, so let’s give ’em a little variety here too! Add today’s chocolate coconut snowballs to your line-up.
Let’s discuss putting together a beautiful dessert of Christmas cookies and treats.
How to Make an Epic Christmas Dessert Tray
Today’s no-bake chocolate coconut snowballs cover all the bases. Also, if you’re looking to include some gluten free dessert recipes, this one fits the bill. You can make them now and freeze them for later, they’re easy, and they add a festive look to the entire tray. Plus, they’re delicious!
Here’s The Plan
- Heat butter + sugar + cocoa + milk on the stove
- Pour over oats and coconut
- Shape into balls
- Roll in coconut
- You’re done
It’s that easy! They’re like a chocolate coconut no-bake version of regular snowball cookies.
The mixture is pretty sticky, so you’ll have to chill it in the refrigerator before you shape it into balls. You WANT a sticky foundation. Why? If the chocolate-oat mixture is too dry, the finished snowballs will taste dry.
The chocolate coconut snowballs are a lot like my chocolate peanut butter no-bake cookies, though today’s snowballs don’t include peanut butter. (The horror!!) But even without peanut butter, we still loved them.
No-Bake Chocolate Coconut Snowballs Recipe
Ingredients You’ll Need
Instructions
- Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
- 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.
- 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.
- 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.
- 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.”
- Snowballs will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
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