This Coconut Snowballs recipe has been my go-to for holiday cookie exchanges and last-minute dessert trays for years. I first discovered the idea while trying to transform a leftover tub of cream cheese into something festive one December; I wanted a small, elegant bite that wasn't overly sweet but still looked special. The result — a creamy, slightly tangy center studded with toasted-almond notes and wrapped in a sweet coconut shell — instantly became a family favorite. Guests always ask how they remain so tender yet firm, and the secret is chilling the mixture well before shaping and coating.

What makes these snowballs special is the balance between texture and flavor: the cream cheese provides a silky, melt-in-your-mouth center, the almond flour gives just enough body and nutty background, and the sweetened shredded coconut adds chew and visual snow-like charm. Dipping them in melted vanilla almond bark creates a crisp, glossy shell that contrasts the pillowy interior. I often make a double batch because they freeze beautifully, and they’re the kind of treat that tastes like effort without requiring hours at the oven.

Ingredients

• Cream cheese (4 ounces): Use full-fat, block-style cream cheese—Philadelphia is a reliable brand—softened to room temperature for an ultra-smooth, stable center.
• Powdered sugar (1/2 cup): Also labeled confectioners' sugar; it dissolves quickly and lightly sweetens without grittiness. Sift if it's clumpy.
• Unsweetened coconut cream (1/4 cup): Adds gentle coconut fat and richness; use canned coconut cream or the thick top from a chilled can of coconut milk. See tips for home substitution.
• Coconut extract (1/2 teaspoon): A concentrated flavor booster; Toasted coconut extract works if you prefer a deeper note.
• Sweetened shredded coconut (4 cups, divided): Choose medium-shred sweetened coconut for both texture and sweetness. Divide into 2 cups for the mixture and 2 cups for rolling/coating.
• Almond flour (1 cup, finely ground): Bob's Red Mill or Blue Diamond almond flour gives a subtle nutty backbone and helps the mixture hold shape without becoming dry.
• Vanilla almond bark (10 ounces): For the coating—meltable almond-flavored confectionary coating gives a stable, glossy shell. Brands vary in melting instructions; follow package guidance.

Instructions

Prepare the workstation: Line a rimmed baking sheet with parchment paper and set aside. Having everything prepped helps when the mixture chills — the shaping goes quickly, so your parchment-lined tray should be ready to receive each formed ball. Beat the base: In a large mixing bowl, combine the softened cream cheese, powdered sugar, unsweetened coconut cream, and coconut extract. Use a handheld mixer on medium speed and beat for about 2 minutes until the mixture is smooth, homogenous, and slightly thickened. Stop and scrape the bowl down to ensure even mixing. The cream cheese should be fully incorporated with no lumps; the coconut cream adds silkiness. Fold in dry components: Add 2 cups of the sweetened shredded coconut and the finely ground almond flour to the cream cheese mixture. Fold with a silicone spatula until evenly combined and the mixture holds together when pressed. If it feels too loose, chill a little longer; if too dry, add up to 1 tablespoon more coconut cream. Chill to firm up: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. This resting step hydrates the almond flour and coconut so the mixture is easier to scoop and shape. Shape the snowballs: Using a 1½-inch cookie scoop (about 1 tablespoon or 1 rounded tablespoon), portion the chilled mixture and roll briefly between your palms to form smooth balls. Place each on the prepared parchment-lined rimmed baking sheet. The scoop gives uniform size for even chilling and coating. Keep chilled while coating: Return the shaped balls to the refrigerator while you melt the almond bark and arrange the remaining 2 cups of shredded coconut in a shallow bowl for coating. Cold centers are essential — they set nicely when dipped. Melt the almond bark: Place the vanilla almond bark in a microwave-safe bowl and heat for 1 minute. Stir, then continue melting in 30-second increments, stirring well between bursts until smooth and fluid. Follow the package directions for your specific brand to avoid seizing or burning. Dip and coat: Remove a chilled snowball from the fridge and use a fork to dip it fully into the melted almond bark. Tap the fork gently on the rim of the bowl to remove excess coating, then immediately drop the coated ball into the bowl of sweetened shredded coconut and roll to cover. Place back onto the parchment-lined baking sheet. Final chill: After coating all the snowballs, refrigerate for another 30 minutes to allow the almond bark to harden completely before serving or storing.

Storage Tips

Store finished snowballs in a single layer or separated with parchment paper in an airtight container in the refrigerator for up to one week. For longer storage, freeze on a tray until solid, then transfer to a freezer bag or container; they hold for up to three months. When reheating, thaw overnight in the fridge to prevent moisture from sweating on the coating. Avoid leaving them at room temperature for long periods; the almond bark can soften in warm conditions and the center will lose its firm texture.

Ingredient Substitutions

If almond flour is a concern, finely ground sunflower seed flour works as a 1:1 substitute and keeps the nutty richness while being nut-free. Replace cream cheese with a dairy-free cream cheese for a non-dairy version, but expect a slightly softer center and a subtle change in tang. If you don’t have coconut cream, use the thick top from a chilled can of full-fat coconut milk, or for a lighter option, a tablespoon of heavy cream; reduce if the mixture becomes too loose.

Serving Suggestions

Arrange these on a festive platter with sprigs of fresh mint or candied citrus peel for color contrast. They pair beautifully with lightly brewed coffee, spiced tea, or a short espresso. Serve as petit fours after a holiday meal, or pack them in small boxes as edible gifts. For a party, add a variety of toppings by swapping coating coconut for chopped pistachios or finely crushed freeze-dried raspberries for a tart color pop.

Cultural Background

While not tied to a single traditional cuisine, coconut confections like these borrow textures and flavors common in tropical and European baking where coconut, nuts, and sweet coatings are beloved. The visual of small white spheres evokes European marzipan treats and South Asian coconut laddoos, blending techniques across culinary traditions to create a bite-sized treat that feels both classic and modern.

Seasonal Adaptations

For winter holidays, toast the shredded coconut lightly before adding it to the mixture to develop deeper caramel notes. In spring, fold in a tablespoon of lemon zest for brightness, and during summer, use a white chocolate coating flavored with a hint of lime for a tropical variation. Swap vanilla almond bark for dark chocolate for a richer, less sweet finish in autumn.

Meal Prep Tips

Make the centers up to 2 days in advance and keep them chilled until ready to coat. If coating several batches, place finished snowballs on a cooling rack over parchment to catch drips and speed drying. Use a shallow bowl for the shredded coconut and a fork for dipping to make the process efficient; a pair of tongs works well for smaller hands. Label containers with the date if freezing for easy rotation.

Success Stories

I once brought a platter of these to a neighborhood potluck, and a friend who normally avoids coconut asked for the recipe — she said the almond backbone and vanilla shell made it irresistible. Another time, a cousin served them at her baby shower and guests loved their bite-size elegance. Their consistent success at gatherings convinced me to keep this recipe in heavy rotation.

These Coconut Snowballs are simple to make, easy to share, and flexible enough to adapt for seasons and dietary needs. Make a batch, experiment with coatings, and make them your own — they’re a small, joyful treat that always brings people together.