Best 6 Creamy Coconut Snowballs Recipes
Indulge in the delightful symphony of flavors and textures that come together in these exquisite Creamy Coconut Snowballs. These bite-sized treats are a harmonious blend of sweet and tangy, with a velvety smooth filling encased in a delicate coconut coating. Each snowball melts in your mouth, leaving a trail of coconutty goodness and a burst of citrusy freshness. This recipe collection offers variations to suit every palate, from the classic snowball to a chocolate-dipped delight and even a gluten-free option. Let your taste buds embark on a tropical journey with these irresistible treats that are perfect for any occasion.
Here are our top 6 tried and tested recipes!
NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S
Steps:
- 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
- 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
NO BAKE CREAM CHEESE & COCONUT SNOWBALLS RECIPE - (4/5)
Provided by รก-9182
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
COCONUT SNOWBALLS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 18 cookies
Number Of Ingredients 7
Steps:
- Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
- Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
- Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
- Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grind 1/2 cup of the coconut in food processor.
- Chop remaining coconut and set aside.
- Add flour, 1/4 cup of the confectioners' sugar and the salt.
- Pulse to blend.
- Add butter and vanilla; pulse until dough comes together.
- Heat oven to 350 degrees.
- Roll dough into 1-inch balls.
- Place dough balls 1 inch apart on an ungreased baking sheet.
- Bake cookies until firm but tender, 15 minutes.
- Remove to rack, let cool completely.
- In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
- Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
- Dip in chopped coconut and set aside for glaze to dry.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
COCONUT SNOWBALLS
Ice cream and coconut take on a whole new identity when combined in this fantastic frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 2
Steps:
- Place paper or foil baking cup in each of 12 regular-size muffin cups.
- Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups.
- Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg
Tips:
- Use unsweetened coconut flakes for a healthier option.
- Toast the coconut flakes in a pan over medium heat for a few minutes to enhance their flavor.
- Be careful not to overmix the dough, as this will make the snowballs tough.
- Chill the dough for at least 30 minutes before rolling it into balls, as this will make it easier to handle.
- Roll the snowballs in powdered sugar immediately after dipping them in the melted chocolate, as this will help the sugar to stick.
- Store the snowballs in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
These creamy coconut snowballs are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you prefer them dipped in chocolate or rolled in powdered sugar, these snowballs are sure to be a hit. So next time you are looking for a sweet and festive treat, give these creamy coconut snowballs a try!
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