If you’re craving a sweet little treat that’s both creamy and coconutty, then you’ll absolutely adore this Coconut Snowball Truffles Recipe. These dreamy, melt-in-your-mouth truffles coated in white chocolate are not only easy to make but also perfect for sharing with family or impressing guests at any gathering. Trust me, once you make these, they’ll become your go-to recipe for gifting or indulging yourself guilt-free—well, almost!
Why You’ll Love This Recipe
- Simple Ingredients: Using just desiccated coconut, condensed milk, and white chocolate keeps it fuss-free and budget-friendly.
- No Baking Required: You’ll love how these truffles take only chilling and dipping, perfect for a quick candy fix.
- Perfect Festive Treat: These snowball-like truffles are not just delicious but also look beautiful on a holiday dessert tray.
- Versatile and Customizable: You can tweak them easily to match your flavor cravings or dietary preferences.
Ingredients You’ll Need
These few simple ingredients are the stars of the show here and come together like a dream. I always recommend getting good-quality white chocolate to guarantee that creamy coating, and freshly packed desiccated coconut for maximum flavor.
- Desiccated Coconut: Use fine or medium texture for the best mixability and smooth texture in the truffles.
- Condensed Milk: This adds the perfect sweetness and binds the coconut without extra fuss—go for a full-fat version for richness.
- White Chocolate: Choose a high-quality bar or chips as it melts beautifully and gives a silky coating.
Variations
One of the things I love about this Coconut Snowball Truffles Recipe is how easy it is to make your own version. Whether you want to boost the coconut flavor or add a little zing, there are plenty of ways to mix it up.
- Add Citrus Zest: I’ve found adding a teaspoon of lime or orange zest adds a refreshing twist that brightens the coconut’s natural sweetness.
- Use Dark Chocolate Coating: For those who prefer something less sweet, dipping in dark chocolate instead of white gives a rich contrast that my family requests often.
- Almond or Cashew Centers: Try inserting a whole toasted almond or cashew inside each ball before freezing for a delightful surprise crunch.
- Dairy-Free Version: Substitute condensed milk with a thick coconut cream and use vegan chocolate to make this suitable for dairy-free diets.
How to Make Coconut Snowball Truffles Recipe
Step 1: Mix Coconut and Condensed Milk
Start by placing the desiccated coconut and condensed milk into a large bowl. I enjoy mixing everything by hand here because it helps me feel when the texture is just right—sticky but well combined. If your mixture feels too sticky to handle, don’t worry: dampen your hands with a little water to make rolling easier. This little trick makes shaping a breeze without the mixture sticking all over your fingers.
Step 2: Shape the Snowballs and Freeze
Use about a heaped tablespoon of the mixture to roll into balls. Once you have a tray lined with parchment paper, space them out so they don’t stick together. Pop the tray into the freezer for 30 minutes — this firms up the balls enough so they won’t fall apart when dipped in chocolate later. I learned this step is crucial after some early tries when truffles lost their shape during dipping!
Step 3: Coat in Melted White Chocolate and Decorate
While the coconut balls chill, melt the white chocolate gently—either in a double boiler or short bursts in the microwave, stirring well between intervals to avoid burning. Once melted, dip each frozen ball fully into the chocolate, then place back onto the parchment-lined tray. Immediately sprinkle a bit of extra desiccated coconut on top while the chocolate is still soft; this adds texture and gives that classic snowy look. Pop the tray into the fridge and let the chocolate harden for about an hour.
Pro Tips for Making Coconut Snowball Truffles Recipe
- Keep Hands Damp: I discovered that lightly dampening your hands solves sticky messes when rolling coconut balls—such a game changer!
- Freeze Before Dipping: Freezing the balls first helps them hold their shape perfectly when you dip them in that luscious white chocolate.
- Melt Chocolate Carefully: White chocolate is fussy, so melt it slowly and stir often to avoid clumps and burnt bits.
- Use Fresh Coconut for Coating: Sprinkling extra desiccated coconut on still-wet chocolate gives that snowy look and adds the perfect finishing touch.
How to Serve Coconut Snowball Truffles Recipe
Garnishes
I love finishing these truffles with a generous sprinkle of coconut flakes or even a tiny drizzle of extra melted white chocolate for that elegant look. You could also dust a little edible glitter or crushed freeze-dried raspberries for a pop of color—perfect if you’re serving at a festive party.
Side Dishes
These truffles pair beautifully with a hot cup of chai tea or coffee—perfect for a cozy afternoon break. For a more indulgent dessert platter, serve alongside fresh berries and a few pieces of dark chocolate to balance the sweetness.
Creative Ways to Present
I once arranged these snowball truffles in little festive paper cups on a tiered dessert stand at a holiday party and they disappeared in minutes! You can also create a snow-themed platter with white doilies and sprinkle some powdered sugar for a winter wonderland effect that guests love.
Make Ahead and Storage
Storing Leftovers
I store my leftover Coconut Snowball Truffles in an airtight container in the fridge. They stay fresh and maintain their texture nicely for up to a week—which means you can make these ahead for a party or just a sweet treat waiting for you.
Freezing
I’ve frozen these truffles before by placing them in a single layer on a parchment-lined baking sheet, then transferring them to a sealed freezer bag once firm. When you want to enjoy, just thaw in the fridge for a few hours and they taste almost as fresh as the day you made them.
Reheating
Since these are best served chilled, reheating isn’t necessary—but if you want the chocolate coat a bit softer to bite into, you can leave the truffles out at room temperature for 10-15 minutes before serving.
FAQs
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Can I use shredded coconut instead of desiccated coconut for these truffles?
Yes, you can! However, shredded coconut is usually coarser and moister than desiccated coconut, so your mixture might be a bit wetter and harder to roll. If you do use shredded coconut, try squeezing out any excess moisture or adjust the amount of condensed milk accordingly for the best texture.
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What’s the best way to melt white chocolate for coating?
Melting white chocolate gently is key. Use a double boiler or microwave in 20-30 second bursts, stirring frequently to prevent burning. White chocolate contains more sugar and milk solids, so it’s more sensitive to heat than dark chocolate.
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How long do coconut snowball truffles keep in the freezer?
Stored properly in an airtight container or freezer bag, coconut snowball truffles can keep well for up to 2 months in the freezer. Be sure to thaw them in the fridge before serving to preserve their texture and flavor.
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Can I add other flavors to the truffles, like extracts or nuts?
Absolutely! I’ve experimented with vanilla or almond extracts added to the coconut mixture for extra depth. You can also fold in finely chopped nuts or insert whole nuts inside each truffle for a delightful surprise crunch.
Final Thoughts
Making these Coconut Snowball Truffles has become such a joy for me, especially around the holidays or when I need a simple but impressive sweet treat. They bring back memories of cozy afternoons with family, and I hope you’ll love them just as much. Give this recipe a try—you’ll find it’s easier than it looks, incredibly delicious, and ready to become a favorite in your kitchen too!
Print
Coconut Snowball Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for melting chocolate and coating)
- Total Time: 1 hour 50 minutes (including chilling and freezing times)
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
Delicious Coconut Snowball Truffles made with creamy condensed milk and coated in smooth white chocolate, these festive treats are perfect for Christmas or any special occasion. The combination of desiccated coconut and sweet white chocolate creates a rich, melt-in-your-mouth dessert that’s easy to prepare and sure to impress.
Ingredients
For the Coconut Balls
- 350 g desiccated coconut (~4+½ cups), plus extra for topping
- 1 tin (397 g or 14 oz) condensed milk
For the Coating
- 400 g (14 oz) white chocolate
Instructions
- Prepare the tray: Line a large tray with baking paper to prevent the truffles from sticking once shaped and coated.
- Mix coconut and condensed milk: In a large bowl, combine the desiccated coconut and condensed milk. Stir thoroughly until well mixed and the mixture forms a sticky dough.
- Shape into balls: Scoop about 1 heaped tablespoon of the coconut mixture and roll it gently between your palms into a ball. If the mixture becomes too sticky to handle, dampen your hands slightly to make rolling easier.
- Freeze to firm up: Place the shaped coconut balls onto the lined tray and freeze them for 30 minutes. This step helps the balls to firm up before coating.
- Melt the white chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Coat the truffles: Dip each coconut ball into the melted white chocolate, ensuring it is fully coated. Return the coated truffle to the lined tray. While the chocolate is still wet, sprinkle some extra desiccated coconut on top for decoration.
- Chill to set: Place the coated truffles in the fridge for 1 hour until the chocolate hardens completely.
- Serve and enjoy: Once set, the Coconut Snowball Truffles are ready to be enjoyed as a delightful, sweet treat for any festive occasion.
Notes
- Creamy coconut truffles coated in white chocolate, perfect for a Christmas treat!
- Using slightly damp hands helps prevent the coconut mixture from sticking while rolling.
- Freeze the balls before coating to make dipping easier and keep their shape.
- Store the truffles in an airtight container in the fridge for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 197 kcal
- Sugar: 16 g
- Sodium: 29 mg
- Fat: 13 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 7 mg
