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No bake coconut snowball cookies are quick and easy to make and gluten-free too! Just the perfect sweetness they will taste amazing on your cookie platter.
I love to keep a nice selection of cookies in my home around the holidays, don’t you?
But we both know that life also gets a little crazy this time of year so these quick and easy to make no bake coconut snowball cookies are the perfect treat on busy days.
Not only are these coconut snowballs easy to make they freeze well so you can quickly make large batches and just pull them out of your freezer as needed.
Supplies Needed To Make No Bake Coconut Snowball Cookies
- Unsweetened shredded coconut
- Vanilla extract
- Food processor
- Parchment paper or wax paper
- Cookie Scoop
These snowball cookies with coconut are really easy to make but the dough is very sticky, it does have honey in it after all!
You can make your work a lot easier if you use a cookie scoop like this one. A good cookie scoop really does make cookie baking a simple, easy job.
Just use the cookie scoop to pick up the perfect amount of dough from your mixer bowl and drop it right into the shredded coconut topping.
Then if you really want to keep your hands clean, use a spoon to roll the dough in the shredded coconut before placing it on your tray.
How To Make Coconut Snowball Cookies
To make these easy coconut snowball cookies you will need a food processor but a blender will work.
In the food processor bowl add your shredded coconut, honey, butter, salt, and vanilla extract. Process until everything is well mixed and is sticking together.
Pour about half a cup of shredded coconut into a small bowl for the snowball cookie coating.
Scoop out a small amount of snowball cookie dough and roll it into the shredded coconut, make sure to cover it well.
Then place the snowball cookies onto a tray lined with parchment or wax paper and chill in the fridge for at least an hour before eating.
Coconut snowball cookies are the perfect addition to your Christmas cookie trays!
Easy No Bake Snowball Cookie Recipe
- 2 cups shredded coconut, unsweetened
- 1/2 cup honey
- 4 TBS. butter
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 1/2 cup shredded coconut, unsweetened
- In the food processor bowl combine all ingredients, process until the dough is well mixed and sticks together well.
- Scoop out 1 to 1 1/2 tablespoons of dough and form into a ball. Then roll into the shredded coconut.
- Lay the coconut snowball cookie balls out on parchment paper and chill in the fridge for at least an hour.
Amount Per Serving: Calories: 98Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 43mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
Nutrition information isn't always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.
Did you make this recipe?
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.