Name: No-Bake Chocolate Coconut Snowballs
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ cups rolled oats; 1 cup unsweetened shredded coconut (plus extra for rolling); ¼ cup cocoa powder; ½ cup honey or maple syrup; ½ cup nut butter (peanut, almond, or cashew); 1 teaspoon vanilla extract; Pinch of salt; Optional: ¼ cup chocolate chips

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No-bake chocolate coconut snowballs are one of my favorite quick treats to whip up when I want something sweet without turning on the oven. These bite-sized delights are rich, chocolatey, and packed with coconut flavor. They’re perfect for the holidays, potlucks, or whenever I need a satisfying dessert in minutes.

Why You’ll Love This Recipe

I love how incredibly simple and fuss-free these snowballs are to make. There’s no baking involved, just mix, roll, and chill. They’re great for making ahead and only require a handful of pantry staples. Plus, they’re naturally gluten-free and can be easily adapted to fit different dietary needs. Whether I’m making them for guests or just for myself, they always disappear fast. No-Bake Chocolate Coconut Snowballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Unsweetened shredded coconut
Cocoa powder
Honey or maple syrup
Nut butter (like almond, peanut, or cashew)
Vanilla extract
Pinch of salt
Optional: chocolate chips, extra shredded coconut for rolling

Directions

I start by combining the oats, shredded coconut, cocoa powder, and a pinch of salt in a large mixing bowl.
Then I stir in the nut butter, honey or maple syrup, and vanilla extract until the mixture is thick and sticky.
If I want to add chocolate chips, I mix them in at this point.
I scoop out small portions using a spoon or cookie scoop and roll them into 1-inch balls with my hands.
For extra texture and a festive look, I roll each ball in more shredded coconut.
I place the snowballs on a tray and chill them in the fridge for at least 30 minutes until firm.

Servings and timing

This recipe makes about 18–20 snowballs.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add chopped nuts or dried cranberries for a fruity crunch. When I want them extra chocolatey, I melt a little dark chocolate and drizzle it over the top. To make them vegan, I stick with maple syrup and a plant-based nut butter.

Storage/Reheating

I store these snowballs in an airtight container in the fridge for up to a week. They also freeze beautifully—just pop them into a freezer-safe bag or container for up to 2 months. When I want one, I let it thaw for a few minutes at room temperature or eat it slightly frozen for a firmer bite. No-Bake Chocolate Coconut Snowballs

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve made them with quick oats, and they work just fine. The texture is a little softer, but still delicious.

What nut butter works best?

I usually use peanut butter, but almond or cashew butter also works well. I make sure it’s creamy and unsweetened for best results.

How do I make them less sweet?

I reduce the amount of honey or maple syrup slightly, or use unsweetened cocoa powder to tone down the sweetness.

Can I use sweetened shredded coconut?

Yes, but I keep in mind it will make the snowballs noticeably sweeter. I usually go for unsweetened to control the sugar content.

Are these good for kids?

Absolutely—I love that they’re naturally sweetened and made with wholesome ingredients, which makes them a great kid-friendly treat.

Conclusion

No-bake chocolate coconut snowballs are my go-to for a quick, satisfying dessert that doesn’t require any special equipment or baking time. They’re fun to make, easy to customize, and always a hit with family and friends. Whether it’s for a special occasion or just a midweek pick-me-up, I find myself coming back to this recipe again and again.