If you need a dessert that looks fancy but takes almost no effort, these Chocolate Coconut Snowball Truffles are the move. They’re rich and fudgy inside, rolled in fluffy coconut outside, and they taste like a bite-sized Mounds bar but softer, creamier, and way more “holiday party” on a plate.
They’re also perfect when your oven is already busy (or you just don’t feel like baking). If you’re building a full festive spread, add these right next to my no-bake Christmas desserts lineup and watch them disappear fast.
Table of Contents
What Are Chocolate Coconut Snowball Truffles?
Chocolate Coconut Snowball Truffles are bite-size, no-bake truffles made with a chocolatey base (usually cocoa or melted chocolate + a sweet binder like condensed milk), then rolled into balls and coated in shredded coconut. They’re basically the holiday cousin of classic chocolate truffles easier, faster, and built for cookie platters and edible gifting.
They’re especially popular around the holidays because they:
- look like “snow” desserts,
- travel well,
- and taste like a chocolate-coconut candy bar in soft truffle form.
Why You’ll Love This
- No-bake + low effort: Mix, chill, roll. Done.
- Holiday-perfect: They look like little snowballs on a platter.
- Great for gifting: Holds shape well and stacks nicely in boxes or tins.
- Chocolate + coconut = instant win: Rich, sweet, and cozy.
- Make-ahead friendly: You can prep them days ahead and keep them ready for parties.
- Pairs well with other treats. Serve them with crunchy candy like my Christmas crack for the ultimate sweet table
If you love easy holiday desserts, these fit right in beside your other festive favorites (and they’re a perfect “small bite” option when cakes and pies feel too heavy).
Ingredients You’ll Need
Here’s the simple lineup (plus swaps you can use):
- Sweetened condensed milk (binder + sweetness)
- Unsweetened cocoa powder (deep chocolate flavor)
- Shredded coconut (some inside + for rolling outside)
- Vanilla extract (rounds out the chocolate)
- Pinch of salt (makes the flavor pop)
- Optional: melted chocolate (richer truffle vibe)
- Optional: crushed cookies/graham crackers (structure + texture)
Coconut note: Fine/desiccated coconut gives the “snowball” look. Flake coconut looks pretty but can be messier.
How to Make Chocolate Coconut Snowball Truffles
Quick Overview
You’ll mix the chocolate base, chill until scoopable, roll into balls, then coat generously in coconut. That’s it.
Step-by-Step
- Mix the base
In a bowl, stir condensed milk + cocoa + vanilla + salt until thick and glossy.
(Add a little coconut inside the mixture if you want extra coconut flavor.) - Chill
Refrigerate 30–60 minutes until firm enough to scoop/roll. - Roll into balls
Use a small cookie scoop for even size. Roll quickly with cool hands. - Coat in coconut
Roll each ball in shredded coconut until fully covered (the “snowball” moment). - Chill again
Pop them back in the fridge 15–20 minutes to set before serving or boxing.
Variations
1) Dark Chocolate Snowballs
Use dark cocoa or add melted dark chocolate for a deeper, less sweet bite.
2) White Chocolate Coconut Snowballs
Skip cocoa and use melted white chocolate + condensed milk + coconut for a creamy version.
3) Almond Joy Style
Tuck an almond into the center of each truffle before rolling.
4) Toasted Coconut Coating
Lightly toast coconut for a golden “winter glow” (not snowy-white, but SO good).
What to Serve These With
These are amazing with cozy holiday drinks (coffee, cocoa, peppermint tea), but they also shine on a full dessert table.
Try serving them with:
- A creamy centerpiece like my White Chocolate Coconut Cranberry Cheesecake
- A mix-and-match tray from my No-Bake Christmas Desserts
- Something cinnamon-y and warm like my Best Cinnamon Recipes roundup
If you want a “big + small” dessert combo, pair these truffles with a no-bake slice like my Easy No-Bake Butterfinger Pie.
Top Tips for Perfect Results
- Chill first, roll second: Warm dough = sticky hands.
- Use a scoop: Same-size truffles = cleaner presentation + even set.
- Don’t over-add cocoa: Too much can make the mixture dry. Add gradually.
- Cool hands hack: Rinse hands with cool water, dry well, then roll fast.
- Coat twice for max “snow”: Roll once, chill 10 minutes, roll again.
Storing and Freezing
Room temp: 3–4 days in an airtight container (best texture).
Fridge: fine for up to 1 week, but bring to room temp before serving. For official refrigeration guidance, FoodSafety.gov has a helpful storage chart for refrigerated foods.
Freeze baked truffles: freeze flat, then store in a container 2–3 months.
Freeze dough balls: roll + coat in coconut, freeze, then thaw 10 minutes before serving (or serve chilled).
FAQs
Do snowball truffles need to be refrigerated?
They’re fine short-term at cool room temp, but the fridge keeps them firmer and fresher, especially if your kitchen is warm.
Can I make these without condensed milk?
Yes — but the recipe changes. You’d use a different binder (like cream cheese, dates, or melted chocolate + cream). Condensed milk is the easiest “set and roll” option.
Why are my truffles too sticky to roll?
They need more chilling time. If they’re still sticky after chilling, add a little coconut or crushed cookies to firm up the mixture.
Can I use sweetened coconut?
Yes — but they’ll be sweeter. If you use sweetened coconut, consider using dark cocoa to balance it.
Conclusion
These Chocolate Coconut Snowball Truffles are the definition of holiday-easy: rich chocolate, cozy coconut, no baking, and maximum “wow” on a dessert table. Make a batch for gifting, cookie swaps, or those nights when you just want a little sweet bite with coffee and watch them disappear fast
Chocolate Coconut Snowball Truffles
Equipment
- Microwave-safe bowl (or small saucepan)
- Mixing spoon or rubber spatula
- Baking Sheet
- Parchment Paper
- Small cookie scoop (optional)
Ingredients
Truffle Base
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt optional
Coating
- 1 1/2 cups shredded coconut sweetened or unsweetened
Optional Finishing
- 1 tbsp powdered sugar for a snowy look
Instructions
- Melt the chocolate mixture: Add chocolate chips, condensed milk, and butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each burst, until smooth and glossy (or melt gently in a saucepan over low heat).
- Add flavor: Stir in vanilla and a pinch of salt. Let the mixture cool for 5–10 minutes so it thickens slightly.
- Chill to firm: Cover and refrigerate for 1–2 hours, until firm enough to scoop and roll.
- Roll into balls: Scoop into 1-tablespoon portions and roll quickly between your palms to form smooth truffles.
- Coat in coconut: Roll each truffle in shredded coconut until fully coated. If desired, dust lightly with powdered sugar for a snowball finish.
- Set & serve: Chill 15–20 minutes to set. Serve cold or let sit 5 minutes at room temperature for a softer bite.