Having a (snow)Ball!

Part 2 of the Laura + Meaghan baking party extravaganza!!


In addition to peanut butter cups, we made what I like to call coconut snowballs. They came together in a few minutes flat and my family has been raving about them for days. They’re not perfect, but in a way I find that kind of liberating. You don’t need to spend hours piping and primping. Instead, you can let the taste do the talking and simply embrace the messy. Don’t mind if I do!


To be honest, coconut is not the first ingredient I reach for when making a dessert. It’s peanut butter 50% of the time and chocolate…well, 99.9999% of the time. Never fear, cocoa lovers, these little treats are dipped in just the right amount of chocolate.


After making these festive desserts, coconut may be my new go-to. It has such a nice sweetness and the texture provided with a few spoonfuls of the white flaky stuff can not be replicated. My dad compared these snowballs to a Mounds bar and my mom swears they taste like coconut Easter eggs (something I have never heard of in my entire life. But hey if they taste like these coconut balls – I’m game)


Fair warning – these chocolatey snowballs disappear just as quickly as real snowballs. If I were you, I’d eat a few before taking the plate to your next party.


Also, can I take a minute to show you one of the coolest gifts I have EVER gotten?! The lovely Laura got me my own personalized chef jacket because she knew my dad wore one when he cooked Thanksgiving dinner!! I was floored by how thoughtful and perfect this gift was. Confession – I’m having trouble taking it off…even when I’m not baking.  Thanks again, Laura!!

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Coconut Snowballs

Adapted from: Southern Living


3 cups sweetened flaked coconut

2 cups powdered sugar (the recipe recommends sifting. We skipped this step and no one complained)

1/2  cup unsalted butter, melted

1 cup semisweet chocolate chips

1 teaspoon shortening


1. In a large bowl, mix the first three ingredients. Roll into bite-sized balls and place on a parchment paper lined cookie sheet.

2. In a microwave safe bowl, melt together the chocolate chips and shortening. I do this in 30 second intervals to prevent burning.

3. Dip the balls into the melted chocolate. Return dipped balls to the cookie sheet. Store in the refrigerator until ready to be served. Keep leftovers in an airtight container in the refrigerator. Enjoy!


Let it snow!


56 thoughts on “Having a (snow)Ball!

  1. I j-u-s-t made a batch of these snowballs and oh my, coconutty goodness! They came together really quickly, and were so easy to make! I tried using my small cookie scoop, but it didn’t work too well, rolling by hand is definitely best. I had only salted butter on hand and used that, it worked out just fine. The only thing I’d change next time is to make the balls a little smaller so the coconut to chocolate is a little more balanced. I got three dozen from the recipe.

  2. I am going to try replacing shortening with unrefined coconut oil and or coconut butter and roll an almond into the middle – almond joy?

    • Yup…This is one of my family’s favorite Christmas treats, but my recipe doesn’t call for the shortening. We love it just like that, but the substitution of coconut oil DOES sound like a great ideav

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    • Edith, shortening comes in cans. It is white and solid, rather than in a bottle and liquid. You can find this in the same section as you would get the oil. Crisco also makes shortening.

      • Crisco also comes in a small box in the refrigerator section of my store.
        The box is blue and white with a photo of a piece of pie on it. It is near the butter. The box is 454 grams or one pound. My Mother always used Crisco, and so do I. What comes in a bottle is called oil, Crisco makes that too, but if a recipe says shortening, then you don’t want oil.

  4. Scary thing is I can whip up a batch of this using the microwave in 5 minutes! Let’s just say half of the snowballs have been “misplaced” by the time they get to the serving plate (great idea to insert 5 extra hours of jogging here)!

  5. I just made these… oooohhhhh my gooooooodness! I did replace the shortening with unrefined coconut oil. Worked perfectly

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  7. Oh My Goodness! This sounds delicious. I’ve followed your blog and Facebook page because I want to come back to this very soon.

    Also, you’ve been Pinned.


  8. I love this recipe so much. It was a huge hit this winter. It makes a great hostess gift. Lucky for me, my bestie are coconut lovers too! For Valentine’s Day I got a bit crazy and tried another recipe. I ended up searching high and low for my printed copy of this one and eventually had to hunt this pin down (not sure why it wasn’t on my board I made it three times in two months) so I’m just trying to say, thank you ladies for such an easy delicious recipe that absolutely delights my mouth every time! I love it.

    • I am going to add Almond Bark about 1/2 of one square. Ii have used it in other receipies and it keeps the choc harder and it prevents the cookie from getting sticky thus does well on a cookie plate.

  9. Thank you! With little time and lack of great baking skills I’m excited to see your recipe come to life! I plan to make these for Christmas Eve, thanks again

  10. I added this recipe to my collection of Christmas confections. This recipe was easier to make than most. Some of the comments really helped me to make sure to keep the size of the snowballs small and I used my small self-cleaning scoop and rolled them in my hands to finish them. These were a great addition to my Christmas desert table. With a small scoop used to keep uniformity, this recipe yielded 48 snowballs. I doubled it the next baking and all was fine.

  11. This receipt was simple and easy the only problem I ran into was that I could not dip my snowballs in the chocolate so I took a spoon and put over the snow balls. Placed it in the freezer for like 5 to 10 mins. They turned out awesome. Everyone loved them.

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