No Bake Coconut Snowballs (GF)

Coconut Snowballs are a simple, easy-to-make cookie recipe that doesn't involve any baking. These cookies only take 5 minutes to make, and the melted chocolate makes them taste just like candy. These are great for holidays, family gatherings, or any time you need a simple treat to calm your sweet tooth craving.

I love this time of year.  Thanksgiving is just around the corner and after that, Christmas. In my home, nothing says Christmas like a big batch of homemade cookies, warm from the oven.

At My Humble Kitchen, I write about gardening and foods that nourish us from within. So what about cookies?

In my family, we eat a bit of everything. Food is not our God, but a blessing from Him. So in moderation, we enjoy sweet treats – especially during this time of year. I have one special treasured cookie recipe that my boys melt for each year. It never seems to fail that when the first snow blankets the earth outdoors, one by one they come asking for polvorones.  A special Spanish almond cookie that holds my own memories of my family from Spain.

When it comes to cookies in our home, I like to make them using natural sweeteners like honey, maple syrup, or whole cane sugar, which contains beneficial nutrients such as minerals and vitamins.

Since I’m so excited for the holiday season and the launch of my new eBook, I’m going to share with you a simple to make no bake cookie recipe that my boys adore making with me… No Bake Coconut Snowballs.

 Chocolate Snowballs

These cookies only take about five minutes to make and taste just like candy when covered in melted chocolate.  They’re lovely to make for family gatherings, or to fill in tins for cookie exchanges.

No Bake Coconut Snowballs

 Coconut Snowballs


  • 1 3/4 cups unsweetened shredded coconut
  • 3 tsp coconut oil
  • 3 tbls maple syrup
  • 2 tbls unsweetened coconut milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • organic dark chocolate


  1. Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor.  Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
  2. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
  3. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
  4. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
  5. Bring to room temperature before serving.

Chocolate Snowballs

  1. If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight.
  2. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.
  3. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

From my humble kitchen to yours,

What are your favorite Christmas Cookies?  Please share any recipes with us in the comments below.

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Your no-bake snowball cookies look absolutely wonderful. I can’t wait to try them! Thank you so much for sharing. One of our favorite Christmas cookies to decorate and bake together is the classic “sugar” cookie. Although, my recipe uses natural-sweeteners as well. You can find it in the cookies section of my site, if you’d like to check it out. Lots of blessings, sweet friend, Kelly 🙂

Those snowball cookies look so good and easy. I must make these with my girls. They will love it! Thank you for sharing and looking forward to looking through your cookie ebook!! Hugs amiga 🙂

These look great! Every since I was a little girl, I’ve had the unhealthy version of these at Christmas. My husband loves them. I’m definitely going to try this healthy version! Thanks for sharing!

You had me at “these take about five minutes to make!” What a fun and simple one to do with the kiddos! 🙂

is the maple flavor noticeable? Is there any substitution that you would recommend trying? They sound amazing! We grew up with a different version & they were always my favorite!

How can I make these without a food processor? I do have a hand mixer. Thank you! I love to cook, and my husband would love these, I just don’t have the equipment many recipes call for today. Thanks again.

Are you talking about the coconut milk in the carton in the refrigerated section? Or the kind that comes in the can in the Asian section?

These look great. I prefer using rice malt syrup as it is fructose free. Would I be able to substitute the maple syrup for rice malt syrup? And would it be the same quantity?

they look delicious and not too sweet. Your recipe does not say how much it makes. I need to do 6 dozen for a church christmas baking exchange. thank you. cathy

These look really good….and my sister just asked me if I had a recipe and this one showed up on another site….glad I found this site…..thanks

These look like the mounds candy….hope it taste like it……think I will try some with white choc. and some with the reg. choc…..l

This recipe has the 2 things I love the most! Coconut and dark chocolate! My favorite cookie is a white chocolate apricot recipe. It’s very simple, but AWESOME!

Thank you for posting this recipe. God bless you and yours. These will be added to my cookies that I make for my husband’s siblings. They will be a great addition.

Could you post a picture of maple syrup? Or do you know the name for it in Spanish??
I would love to make them but I have no idea what maple syrup is…. Thanks a lot


Maple syrup is a very North American thing… in the spring the sap from maple trees is boiled down and made into a syrup. You could probably use agave as suggested or honey.

These look AMAZING!
I want to make some this sunday for christmas which is two weeks away.
My question is: can they be frozen and for how long?

Diana, the original poster seems to be out of the office for the last two years, unfortunately. It would be nice if someone could reply for her, or explain what happened to her.

coconut oil is a solid and become a liquid at over 70 degrees. Nutiva ia a great tasting brand. Costco also sells it. I use it for all my cooking oil needs.

For those that have made it (since the original poster is MIA) – did you use canned coconut mile or coconut milk beverage? Though I suppose it probably does not matter too much with that small of an amount. I wonder if I could just use some water…

The original poster has not come back in quite awhile, so I will try and answer some of your questions as I have made these several times now. Yes, you can use honey or agave in place of the maple syrup. I have tried both with great results. These can definitely be frozen. Just put in an airtight container and you will be good to go! I have always used coconut milk as called for and you will find it in a can in the Asian section of your super market. I do believe regular milk would work, but you would not have that extra, delicious coconut flavor that you will when you use the coconut milk. (Do not confuse coconut milk with coconut cream. They are vastly different in thickness and sweetness.) I hope this helps you all some! 🙂

I made these for Christmas as candy. I substituted honey for the syrup and heavy cream for the coconut milk. They were then dipped in dark chocolate. Yummy. Thanks for the recipe . …I’m about to make more. Also, they keep well in the freezer.

These are really good too with 1/2 maraschino cherry in the middle of the coconut ball.
Drain cherries and color with juice if you like.

Oh Heavens! These are delicious. I made them for my Mum’s birthday coming up. I’m really going to have to put them somewhere safe. Safe from ME! Thank you for posting this recipe.