These soft, creamy, melt-in-your-mouth snowballs are the perfect no-bake treat. Made with cream cheese, coconut, and a touch of sweetness, they come together in minutes and taste like little bites of cheesecake truffles. They’re perfect for holidays, parties, or anytime you need an easy dessert.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 3 cups sweetened shredded coconut, divided
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (optional, for extra richness)
Instructions
Place the softened cream cheese in a large mixing bowl. Beat it with a hand mixer or whisk until smooth and creamy. This step helps the snowballs come together with the perfect texture.
Add the powdered sugar and vanilla extract to the bowl. Mix again until the sugar is fully incorporated and the mixture becomes thick, smooth, and slightly fluffy. If you want a richer flavor, mix in the melted butter at this stage.
Add 2 cups of the shredded coconut to the cream-cheese mixture. Use a spatula or spoon to fold it in until the mixture becomes evenly textured and firm enough to shape. If the mixture still feels too soft, add a little more coconut until it holds its shape.
Place the bowl in the refrigerator for 20–30 minutes. Chilling the mixture makes it easier to form perfect snowballs.
Once chilled, scoop out small portions—about the size of a tablespoon—and roll each one into a smooth ball between your palms.
Pour the remaining 1 cup of shredded coconut into a shallow dish. Roll each snowball in the coconut until it is completely coated and looks like a fluffy snowball.
Place the finished snowballs on a plate or tray and refrigerate them for at least 30 minutes before serving. This helps them firm up and develop their final creamy texture.
Store in an airtight container in the refrigerator for up to one week. They also freeze beautifully for long-term storage.
Enjoy your soft, creamy, coconut-coated snowballs!
