Save on Pinterest

Creamy Coconut Snowballs

Total Time

Prep: 40 min. + chilling

Makes

1-1/2 pounds

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.—Yvonne Schaney, Alliance, Ohio
Creamy Coconut Snowballs Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1/2 teaspoon plus 1/2 cup butter, softened and divided
  • 1-3/4 cups sweetened shredded coconut, divided
  • 4 ounces cream cheese, softened
  • 3-3/4 cups confectioners' sugar
  • 8 ounces white candy coating, chopped
  • 2 tablespoons shortening

Directions

  1. Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours.
  2. Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated.
  3. Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts

1 piece: 144 calories, 8g fat (5g saturated fat), 10mg cholesterol, 39mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

Recommended Video