Coconut Snowball Cookies {3 Ingredients} - The Big Man's World ® (2024)

These coconut snowball cookies are light, fluffy, and surprisingly refreshing. A no-bake twist on the classic snowballs, I love that you only need 3 key 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.

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

More coconut treats you’ll love

• Chocolate coconut cookies
• Coconut ice cream
• Coconut cake
• Coconut cookies