Coconut Snowball Cookies 3 Ingredients

Looking for more coconut recipes? Try my coconut bars, coconut brownies, and chocolate coconut balls next. Growing up, I always looked forward to the days my parents would treat us to those fluffy snowball cookies. Inspired by my vegan macaroons, I wanted to pay homage to the dessert that first got me hooked on coconut. These snowball cookies are just as good (if not better) as I remember, and they’re far healthier, too.

Why I love this recipe

No oven needed. Just mix all the ingredients together and shape your snowballs. It’s that simple! Easy to make ahead. They freeze like a dream. I usually make a double batch and keep them in the freezer since they only need a few minutes to thaw. Perfect flavor and texture. With sweetened coconut flavor and a rich, creamy texture, these snowballs pack nostalgia in every bite. Accidentally vegan and gluten-free. There’s no flour, eggs, or dairy needed, yet they still turn out light, fluffy, and oh-so chewy.

Ingredients needed

Shredded coconut. For the texture, of course! Make sure to look for shredded unsweetened coconut (or “desiccated coconut”) and NOT coconut chips, which won’t have the proper consistency. Sugar. I used regular white sugar, but you can use powdered sugar, brown sugar, or a sugar-free sweetener if you prefer. If you use brown sugar, know your snowballs will be dark in color. Coconut milk. Preferably full-fat, canned coconut milk, which will give the cookies a thick, creamy texture. Almond OR vanilla extract. Optional, but I like adding a little extra flavor to my cookies.

Find the printable recipe with measurements below.

How to make coconut snowball cookies

Step 1- Blend the coconut. In a high-speed blender or food processor, blend the coconut for 1-2 minutes until it achieves a fine texture. Step 2- Finish the cookie dough. Add the rest of the ingredients and blend until a sticky, thick batter remains. If the batter is too crumbly, add a little extra milk. Step 3- Shape. Transfer the mixture to a large bowl. Form 1-inch balls and transfer to a baking sheet lined with parchment paper. Press each ball into a cookie shape. Sprinkle with coconut flakes and refrigerate or freeze until firm.

Arman’s recipe tips

Lightly wet your hands. To make it easier to shape the cookies. Or use a cookie scoop. Avoid overblending the coconut. Otherwise, you’ll be left with coconut butter, which is perfect for lemon coconut bars but not exactly what we’re aiming for here. Adjust the consistency. Depending on the brand of shredded coconut I’m using, sometimes the cookie dough gets too dry. If this happens, add extra coconut milk until you have a soft, shapable dough.

Storage instructions

To store: No bake coconut snowballs are quite fragile, so they should be stored in the refrigerator in an airtight container, and they’ll stay fresh for up to 2 weeks.

Amp up the coconut. Fold in one teaspoon of coconut extract for more coconut flavor. Change the flavor. Try swapping the extract for peppermint to make Christmas cookies, or dip the bottoms of the cookies in melted chocolate. Coat the cookies in confectioners’ sugar for more of the traditional snowball texture.

To freeze: Transfer leftover snowball cookies to a freezer-safe container and freeze for up to 6 months.