Coconut Cake Snowballs
Updated Dec. 10, 2025
- Total Time
- 1 hour, plus 2 hours’ freezing and cooling
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes, plus 2 hours’ freezing and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour
- ¾ cup/64 grams toasted sweetened, shredded coconut
- ¾ cup/72 grams almond flour
- ¾ cup/87 grams powdered sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¾ cup/170 grams salted butter, preferably European, cut into pieces and at room temperature
- ¼ cup/57 grams unrefined coconut oil, softened
- 1tablespoon vanilla extract
- 3cups/255 grams sweetened, shredded coconut (untoasted)
- 2 to 3drops gel food coloring
- 4ounces/113 grams full-fat cream cheese, at room temperature
- 3cups/369 grams powdered sugar
- ½ teaspoon kosher salt (such as Diamond Crystal)
- 1tablespoon vanilla extract
- 6tablespoons/90 grams whole milk
For the Cookies
For the Topping
Nutritional analysis per serving (40 servings)
187 calories; 12 grams fat; 9 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cookies: In the bowl of a food processor, combine the flour, coconut, almond flour, powdered sugar and salt, and process until it's well mixed and the coconut is finely ground, about 1 minute.
- Step 2
Add the butter, coconut oil and vanilla, and process until a dough forms, about 1 minute.
- Step 3
Portion the dough into 1-tablespoon/15-gram scoops and roll into balls. Transfer to a parchment-lined baking sheet or plate and wrap well with plastic. Freeze the balls until firm, at least 1 hour.
- Step 4
Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Set the frozen balls onto the prepared sheets about 1 inch apart. Bake the cookies, rotating the pans on the oven racks halfway through, until they are golden brown and set, 15 to 17 minutes. Transfer the sheets to wire racks to cool completely. Repeat with the remaining frozen dough, if necessary.
- Step 5
While cookies cool, prepare the topping: In the bowl of a food processor, combine the coconut and the food coloring. (You can also do this in batches, dyeing the coconut in multiple colors.) Pulse until the coconut is finely ground and the color is evenly dispersed. Transfer the coconut to a small bowl.
- Step 6
Prepare the glaze: In a medium bowl, using an electric mixer on medium speed, beat the cream cheese, powdered sugar and salt until smooth, scraping after each addition. Add the vanilla and beat until smooth. Beat in the whole milk.
- Step 7
To finish the cookies, dip each into the glaze, dome side down, and shake off the excess glaze. Immediately dip the glazed side into the colored coconut. Set the cookies on a large plate, flat side down, and wait for glaze to set before serving, about 1 hour. Store cookies in an airtight container for up to 1 week in the fridge. (Baked, unglazed cookies can be frozen for up to 1 month.)
- For a nice, even coating on your cookies, dry out the coconut on a sheet pan for at least 6 hours, then proceed with Step 5.
Private Notes
Comments
Regarding cream cheese icing and refrigeration: All stores like Safeway, Kroger, and Walmart sell cinnamon rolls and various layer cakes (carrot, red velvet) with cream cheese icing on shelves at room temperature. They can do this because the ratio of sugar to dairy is so high that food-borne pathogens will not grow in that concentration. I don't refrigerate because I don't like the resulting texture of baked goods that have been chilled. In 60+ years of baking, I have yet to make anyone ill.
These are so yummy and pretty! I watched Samantha's video before I began and these cookies are fun to make. I didn't have coconut oil so I just used regular canola oil. I didn't toast the coconut either and she says it is really up to you. It's such an easy dough. I have eaten a bunch already as I put them on the plate.
@Ryan Actually, I’m wondering if anyone has thought about an alternative that is closer to the original snowballs many may remember- with a marshmallow layer encrusted with coconut? I will have to give this possibility some deep thought and experimentation- which I’m not sure I can do since I’m in the middle of moving! I used to peel the marshmallow layer off the cake, trying to do it in one, unbroken piece! This is something I’d like to try, if only because I’m still a kid at heart!
This cookie was a miss for me. Carefully followed all directions but just too dry.
Has anyone tried to make the base cookie in a different format? For example slice and bake?
These cookies were easy and delicious. The cookies were a bit dry and crumbly when they came out of the oven, but they were excellent after a day or two in a cookie tin.