No-bake Coconut Snowballs are simple and delicious — the perfect healthy dessert to curb a sweet tooth. Bonus: they’re egg-free, dairy-free, and gluten-free.
After having a baby six months ago, I decided to focus on healthier eating. I committed to eating better the week before Thanksgiving and surprised myself by losing three pounds that week. Since then I’ve continued working toward my pre-pregnancy weight. I still have some progress to make, but I’m proud of how far I’ve come and I still want to enjoy treats without undoing that hard work.
Coconut is one of my favorite dessert ingredients, so I created a festive, no-bake coconut cookie: Coconut Snowballs. They’re quick to make — no cooking required. Just combine the ingredients in a food processor (or a high-powered blender with a suitable jar) and form into balls for an easy, healthy dessert to bring to gatherings.
These Coconut Snowballs are thick, chewy, and satisfying. They’re lightly sweet, so they tame a sugar craving without being over the top. Being egg-free, dairy-free, and gluten-free makes them a great option for many dietary preferences.
If you want a dessert that’s not loaded with refined sugar, try these Coconut Snowballs. For extra indulgence, you can dip half of them in dark chocolate once set — delicious.
Coconut Snowballs
Amber Brady
12
coconut snowballs
Ingredients
- 1 ¾ cups (140 g) unsweetened shredded coconut, divided
- 2 tsp melted coconut oil
- 3 Tbsp organic raw honey
- 2 Tbsp unsweetened coconut milk
- ½ tsp pure vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp sea salt
Instructions
- Melt the coconut oil and place it with 1 cup of the shredded coconut in a food processor. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. It does not need to be completely smooth; a little texture is fine.
- Add the honey, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add ½ cup plus 2 tablespoons of shredded coconut and pulse until just combined.
- Shape the mixture into 12 (1-inch) balls and coat with the remaining 2 tablespoons of shredded coconut. Refrigerate for at least 1 hour and up to 5 days. Serve cold or let them warm to room temperature before eating, depending on preference.
Notes
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Recipe added 1/11/16. Also featured on Super Healthy Kids.
