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Chocolate Coconut Snowball Truffles piled on a plate with snowy coconut coating and a fudgy chocolate center
Linda

Chocolate Coconut Snowball Truffles

These Chocolate Coconut Snowball Truffles are an easy no-bake holiday treat with a rich, fudgy chocolate center and a snowy coconut coating. They’re perfect for cookie trays, gifting, and parties—minimal effort, maximum festive vibes.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 18 truffles
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

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

Equipment

  • Microwave-safe bowl (or small saucepan)
  • Mixing spoon or rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Small cookie scoop (optional)

Method
 

    1. 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).
    2. Add flavor: Stir in vanilla and a pinch of salt. Let the mixture cool for 5–10 minutes so it thickens slightly.
    3. Chill to firm: Cover and refrigerate for 1–2 hours, until firm enough to scoop and roll.
    4. Roll into balls: Scoop into 1-tablespoon portions and roll quickly between your palms to form smooth truffles.
    5. Coat in coconut: Roll each truffle in shredded coconut until fully coated. If desired, dust lightly with powdered sugar for a snowball finish.
    6. Set & serve: Chill 15–20 minutes to set. Serve cold or let sit 5 minutes at room temperature for a softer bite.

Notes

Tips: If the mixture is too soft to roll, chill longer. If it’s too firm, let it sit at room temperature for 5 minutes before scooping.
Variations: Swap semi-sweet chips for dark chocolate, or add 1/2 teaspoon coconut extract for extra coconut flavor. You can also coat in cocoa powder or chopped nuts.
Storage: Keep truffles in an airtight container in the fridge up to 1 week. Freeze finished truffles for 2–3 months; thaw overnight in the fridge.