Delicate, buttery coconut cookies are dunked in white chocolate and sprinkled with coconut to make the most adorable little snowballs. These coconut snowball cookies are the perfect addition to any holiday cookie box or dessert table!
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“I made these … for a cookie exchange at our church. I won 1st place. These are some delicious cookies. My BFF in NJ asked me for a good recipe because she’s in a cookie exchange coming up. Of course I recommended this recipe!!” -Kathy, FoodieCrush reader
The Cutest Little Snowball Cookies I Ever Did See
There isn’t much I like more than lighting the fire, sitting in my living room and watching my front yard get absolutely buried in snow.
Like, you can’t leave your house type of snow. Like, you may never see your car again snow. Like, don’t let the chihuahua out, we may never be able to find her snow.
Since I live on the benches of the mountain and on a get-your-glute-burn-on steep kind of hill, it’s not so far fetched when old man winter cooperates. And today I’m sitting in my living room, the fireplace is lit, and I’m working away and watching it snow. Big, deep, drifts of snow. Ah, yes.
To revel in my enchantment of Utah’s best snow on earth, I’m going to make these coconut snowball cookies again this weekend. They’re tender, buttery coconut cookies dipped in white chocolate and sprinkled with shredded coconut to give them that snowy effect.
See? Isn’t snow great?
Enjoy!
Heidi’s Tips for Recipe Success
Use powdered sugar for an ultra tender cookie. If you’ve ever eaten Russian tea cakes or Mexican wedding cookies, the tender, soft, almost crumbly texture of these coconut snowballs is similar.
Spike the cookie dough with coconut extract for more coconut flavor. I didn’t want anyone to be left guessing what these snowballs are supposed to taste like. 2 teaspoons coconut extract gives the cookies a pure coconut flavor without making them taste like suntan lotion.
A white chocolate bar will melt more smoothly than white chocolate chips. You can technically melt white chocolate chips for dipping the snowballs into, but chocolate chips are more temperamental and tend to seize up as they cool.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Unsalted butter — You’ll need 1 cup, aka 2 sticks.
- Sugar — Using a blend of granulated sugar and powdered sugar gives the cookies a buttery, tender, almost crumbly texture.
- Coconut extract — Don’t add more than the recipe calls for or else your cookies will taste overwhelmingly of coconut.
- Flour — Regular all-purpose is just fine.
- White chocolate — A bar of chocolate will melt more smoothly than chocolate chips.
- Sweetened shredded coconut — Don’t sub in unsweetened coconut flakes, which are much drier and far less sweet.
How to Make Coconut Snowballs
- Make the cookie dough. You know the drill: combine the wet ingredients in one bowl and the dry in another before combining.
- Scoop the dough into balls, then chill. Once shaped into balls, the cookie dough needs to chill for about 30 minutes to firm up the butter. (This prevents the cookies from spreading and keeps them perfect little snowballs.)
- Bake at 400ºF. The cookies won’t develop much color, so just trust the process and pull them out at the 8- to 10-minute mark.
- Dunk in melted white chocolate and sprinkle with coconut. Wait to transfer the snowballs to a storage container until the chocolate has fully hardened.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Coconut Snowballs Recipe
Ingredients
- 1 cup unsalted butter , at room temperature
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 2 teaspoons coconut extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces white chocolate bar , chopped
- 3 cups sweetened shredded coconut
Instructions
- In large bowl, mix butter and sugars until light and fluffy. Add coconut extract and mix.
- In separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.
- Prepare baking sheet with parchment paper. With 2-inch cookie scoop, shape dough balls, flatten dough in palm of your hand to bring dough together and then reshape into ball.
- Place on baking sheet about 2 inches apart. Refrigerate formed cookies for 30 minutes prior to baking.
- Preheat oven to 400°F.
- Bake for 8-10 minutes. Remove from oven and allow to cool on cooling rack.
- Fill small saucepan ¼ of the way with water and top with small glass or metal bowl; choose bowl that will sit above the water level. Bring water to low boil over medium-high heat and add white chocolate and melt, stirring often with a wooden spoon or spatula.
- Remove chocolate from heat and roll cookies one at a time in chocolate, and then roll in coconut, coating well. Or, dip tops of cookies in white chocolate and sprinkle with coconut. If melted chocolate begins to harden, heat over saucepan again for 1 or 2 minutes until melted. Allow cookies to dry on cooling rack for at least 20 minutes or until chocolate has hardened. Store in an airtight container for 3-4 days.
Storage Tips
These Christmas snowball cookies will last up to 4 days on the counter if stored airtight.
More Easy Christmas Cookie Recipes
- No-Bake Christmas Wreath Cookies
- No-Bake Cookies (no peanut butter!)
- Milk Bar Salted Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Chewy Ginger Cookies
- Chocolate-Dipped Coconut Macaroons
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Lincon
Nice food concept, and color of the cookies are really great, and it is also a nice design of food. I had chance to saw lots of food but didn’t saw like snowball cookies, this is really awesome concept. Its colors says the cookie is beautiful. Another big thing is it can be carry anywhere, so winter will never end when someone having this cookie. And this is really nice recipe too, may be some day i’ll try for it. Can you please make some awesome beef dish may be you can, if you already done then give me the link otherwise make it if you can. nice food experiment guys, in one word awesome.
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great article!! was cool to see how you managed to combine 2 photography into 1.
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oh great advice. i really like that. thanks for sharing
jacky
You had me at coconut. Also, some way or another I don’t get a handle on terrible you missed on so much snow…
Josep Browne
Look like so good. Hope it’s give me and my wife much test as it looks. Thanks for sharing
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Carol
Getting ready to make these beautiful cookies and wondered if I can freeze them for a later date? Love your post.
Connie
I’m going to try it. I’ll wrap it well and hope for the best.
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David S.
Its really cool to see how you combine the story, photography and food into one cohesive post. Great job!
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This is my first time go to see at here and i am genuinely pleassant to read everthing at one place.
Matthew Briggs
wow, great to see with some delicious foodie, love them.
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Wow! Very nice post on facilities and equipment that RIT offers the photography students.
Jackson
Its looks yummy to me. I must try it to my next holidays. Thanks for sharing the interesting post.
Mamun
Interesting blog post! I really enjoyed reading this content. I hope you will share more
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Rual Raise
I love Coconut but here some really interesting food into the coconut . I have never eat that’s kind’s food .
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Coconut is my favorite food.
Lee
Hello Heidi,
My daughter picked these out to make for a cookie swap and they were a hit! They are pretty big cookies so next batch i’m making smaller balls which will yield more cookies. They are very delicious and sing coconut. A little bit of this cookie goes a long way!
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Do you think I can use coconut flour? http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/
Thanks
I don’t know Joanna, I’ve never baked with coconut flour before. Sorry!
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