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Coconut Snowballs

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!


1 3⁄4 cshredded coconut (unsweetened, divided)
2 tcoconut oil
3 Tmaple syrup
2 Tcoconut milk (from a can)
1⁄2 tvanilla extract
1 tcinnamon
1⁄8 tsalt


Combine 1 cup of the shredded coconut with the coconut oil in the bowl of a food processor. Process on high speed until it forms a spreadable paste. While the motor is running, add the maple syrup, coconut milk, vanilla extract, cinnamon, and salt and process to incorporate. Add 1/2 cup plus 2 tablespoons of the shredded coconut, and pulse just until combined.

Transfer the mixture to a clean surface, and shape into 1-inch balls. Roll in the remaining shredded coconut. Refrigerate for at least 60 minutes, then bring to room temperature before serving. These will keep, covered and refrigerated, for up to a week.