Coconut Snowball Cookies are soft, creamy, and filled with sweet coconut flavor. They taste like little coconut cheesecake bites coated in coconut goodness. No oven needed, just mix them up, roll them into balls, and chill. They’re a quick and easy treat that fits perfectly on Christmas cookie trays, for cookie swaps, or any holiday party.

Coconut Snowball Cookies By Tessie's Table. — Photo Credit: Tessie’s Table.

These Coconut Snowball Cookies are a quick and simple treat for any occasion. They’re perfect when you want something sweet but don’t feel like turning on the oven. The texture is creamy on the inside and lightly crisp from the coconut coating on the outside. If you enjoy easy recipes like my No-Bake Hot Chocolate Pie, Biscoff Cheesecake Cups, or Gingerbread Cheesecake Cookies, you’ll love adding these to your dessert lineup.

Why you’ll love these No-Bake Coconut Snowball Cookies

Easy to make:
These come together in minutes with a few pantry staples, and there’s no baking involved.
Great texture:
The mix of butter, cream cheese, and coconut creates a soft and creamy center with a sweet, flaky coconut shell.
Perfect for the holidays:
They look beautiful on dessert trays and make lovely edible gifts.

Coconut Snowball Cookies displayed in neat rows on a red holiday tray, ready to serve for Christmas dessert platters.

Easy No-Bake Coconut Snowball Cookies for the Holidays

I’ve always loved anything with coconut. In Ireland, we had Bounty Bars, those fluffy Caffery’s Snowballs with soft mallow covered in chocolate and coconut, and fairy cakes (cupcakes) topped with jam and a sprinkle of coconut. These Coconut Snowball Cookies bring me right back to those flavors, but with a creamy, no-bake twist that fits perfectly into my life here in Atlanta during the holidays.

Ingredients Needed for No-Bake Coconut Snowball Cookies

Butter: Adds a rich base that helps the dough hold together once chilled.
Cream cheese: Brings a smooth, tangy flavor that balances the sweetness of the coconut.
Powdered sugar: Sweetens the mix while keeping the texture soft and creamy.
Sweetened shredded coconut: The star of the recipe, giving each cookie its signature texture and flavor.
Vanilla extract: Rounds out the flavor and ties all the ingredients together.

Ingredients for Coconut Snowball Cookies.

How to make No-Bake Coconut Snowball Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Softened butter and cream cheese in a glass mixing bowl ready to make Coconut Snowball Cookies.

Beat butter and cream cheese together until smooth and creamy.

Butter and cream cheese mixture topped with powdered sugar for the base of no-bake Coconut Snowball Cookies.

Add vanilla and powdered sugar, mixing until fully combined.

Shredded coconut being mixed into the creamy cookie mixture to form the Coconut Snowball Cookie dough.

Stir in 2 cups of shredded coconut until the texture is even and thick.

Rolled Coconut Snowball Cookies arranged on a parchment-lined baking sheet before chilling.

Roll the mixture into 1-inch balls and place on a parchment-lined tray.

Shredded coconut pulsed in a food processor to create fine flakes for coating Coconut Snowball Cookies.

Pulse the coconut in a food processor to create fine flakes.

Coconut Snowball Cookie being rolled in shredded coconut for a snowy white coating before chilling.

Roll each ball in the remaining coconut to coat completely. Chill for at least 1 hour or until firm before serving.

Variations

Chocolate drizzle: Drizzle melted chocolate over the top once chilled for an extra sweet touch. The contrast of coconut and chocolate is always a win.
Toasted coconut coating: Toast the coconut before rolling to add a warm, nutty flavor and light golden color.
Almond extract twist: Swap vanilla for almond extract to give them a slightly different but lovely flavor.
Holiday sparkle: Roll in coconut mixed with a bit of colored sanding sugar for a festive pop on cookie trays.
Rum coconut version: Add a small splash of coconut rum or rum extract to the mixture for a fun grown-up version.

Serving Suggestions

Holiday cookie trays: Mix them with Gingerbread Cheesecake Cookies, Snickers Cookies and Cherry Pie Cookies for a beautiful mix of flavors.
After-dinner treat: Serve them with coffee or tea for a simple, sweet bite after a meal.
Gift boxes: Wrap them in small tins or boxes with parchment between layers — they make perfect gifts for neighbors or friends.
No-bake dessert board: Add them alongside truffles, Biscoff Cheesecake Cups, and chocolate bark for a dessert spread everyone loves.
Coconut lovers platter: Pair them with Coconut Macaroons and Samoas Cookies for a trio of coconut desserts that look great together.

Storage and Freezing

How should I store No-Bake Coconut Snowball Cookies?

Store them in an airtight container in the refrigerator for up to one week. Keep layers separated with parchment paper to prevent sticking.

Can I freeze No-Bake Coconut Snowball Cookies?

Yes, these cookies freeze beautifully. Place them in a freezer-safe container and freeze for up to two months. Thaw in the refrigerator overnight before serving so they keep their creamy texture.

Don’t forget to pin this for later!

Share now!

No-bake Coconut Snowball Cookies arranged on a wooden board surrounded by holiday decor and shredded coconut.

Tips & Tricks

Use soft cream cheese: Make sure it’s at room temperature so the mixture blends smoothly. Cold cream cheese can cause lumps.
Chill before shaping: If your mixture feels too soft, chill it for 10 to 15 minutes before rolling into balls.
Even coating: Press the coconut gently onto each ball to make sure it sticks well and gives full coverage.
Add texture: Try mixing in a handful of mini chocolate chips or finely chopped nuts for a fun twist.
Make ahead: These are perfect to make a day or two before a party. They hold their shape and stay creamy once chilled.

More Sweet Desserts

Looking for more Holiday inspiration?

Browse my Christmas Favorites or check out my Desserts for more yummy ideas.

FAQ

Can I use unsweetened coconut?
You can, but the cookies won’t be as sweet. If you use unsweetened coconut, add a little extra powdered sugar to balance the flavor.
Can I make these ahead for Christmas?
Yes, they keep perfectly for several days in the fridge or up to two months in the freezer, so they’re great for early prep.
Do they need to stay refrigerated?
Yes, since they contain cream cheese, it’s best to store them chilled. They’ll soften slightly at room temperature but still taste great.
Can I use low-fat cream cheese?
You can, but the texture will be slightly softer. Full-fat cream cheese gives the best structure and flavor.
Why is my mixture sticky?
It might be that your butter or cream cheese was too soft. Chill the mixture for a few minutes before rolling.
Can I add nuts or chocolate chips?
Absolutely. Finely chopped almonds, pecans, or mini chocolate chips all work nicely.
Do they taste like cheesecake?
Yes, they have a similar creamy texture and mild tang from the cream cheese that makes them taste like bite-sized cheesecake balls.
Can I roll them in something besides coconut?
You can roll them in finely chopped nuts, graham cracker crumbs, or even crushed cookies for a different texture.
How long do they last?
They stay fresh for about a week in the refrigerator and up to two months in the freezer when stored properly.