Coconut Snowballs

Serving size:
 12 Snowballs


    • 1 3⁄4 c
    • shredded coconut (unsweetened, divided)
    • 2 t
    • coconut oil
    • 3 T
    • maple syrup
    • 2 T
    • coconut milk (from a can)
    • 1⁄2 t
    • vanilla extract
    • 1 t
    • cinnamon
    • 1⁄8 t
    • salt
30 minutes
Ready in
30 minutes


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

Adapted from


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.


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