Coconut Snowball Truffles

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These Christmas coconut snowball truffles are the perfect bite-sized treat for any coconut lover. They're soft, sweet and indulgent, made with condensed milk for a super creamy texture.

plate of christmas coconut snowball truffles

There's nothing I love more than a no-bake Christmas dessert and these coconut snowball truffles are no exception! With just three simple ingredients (yup, you read that right), these couldn't be easier to make. They're perfect for gifting and sweet snacking, and they make a great addition to any festive party or event.

The idea for these came from my Raspberry Ruffle traybake, which has proved to be extremely popular with my readers in recent months! I adore that recipe too and wanted to make a festive version that I could package up to gift to friends and family. Rather than pressing the mixture into a tin, I figured I would roll little spoonfuls into balls and dip them in chocolate instead. They hold their shape perfectly and look just like cute Christmas snowballs! I can't wait for you to try them for yourself!

Here's everything you'll need

If you're ready to get started, grab the following 3 ingredients:

Condensed milk: Making your truffles with condensed milk speeds up the whole process and saves the need to add heat. Condensed milk acts as a binder in this recipe, holding the coconut together while adding a creamy texture and the *perfect* amount of sweetness. You'll need 1 tin (397g) of condensed milk for this recipe. And for all my newbie bakers out there, don't get this confused with evaporated milk as they are totally not the same thing!
Desiccated coconut: This gives the truffles a punch of flavour and its dry texture soaks up the condensed milk nicely. Try to use an unsweetened version if you can, as the other ingredients already have plenty of sugar added!
White chocolate: I coated my truffles in white chocolate to make them look a bit more polished and give them that festive feel. If you're not a fan of white chocolate, feel free to serve them without any coating at all. They will be just as cute and delicious!

Kitchen stuff

Mixing bowls: A large one to mix the coconut and condensed milk together and a smaller heatproof one to melt the white chocolate in.
Baking tray: Any flat tray will work, but a rimmed one is great to prevent the truffles from rolling off the side. If you have limited freezer/fridge space, then I'd recommend using small plates instead.
Baking paper: To line the tray/plates with. Clingfilm will also work fine.
Utensils: A wooden spoon for mixing, a tablespoon for dividing the mixture into balls, and a spoon or small spatula for mixing the melted chocolate. You'll also need some kind of dipping tool; I personally find a fork to be the easiest.

a plate of white chocolate coconut snowball truffles

How to make Coconut Snowball Truffles

Step 1: Line a large tray or plate with baking paper or clingfilm, ready for your truffles. Set it aside for now.

Step 2: Add 350g of desiccated coconut to a large bowl along with 1 tin (397g) of sweetened condensed milk. Mix well until there are no dry pieces of coconut left.

condensed milk and coconut mixture in a large bowl

Step 3: Take pieces of the condensed milk snowball mixture (about 1-2 tablespoons at a time) and roll them into balls. You should end up with 28-30 truffles.

a spoonful of the mixture rolled into a small ball

Step 4: Place the truffles onto your lined tray and pop them in the freezer for 30 minutes, until firm. This will help to prevent them from falling apart when you dip them in the chocolate.

Step 5: Melt 400g of white chocolate in a medium-sized bowl then carefully dip each truffle into it. Then place them back onto your lined tray. As I mentioned earlier in this post, a fork is super handy for dipping. Use it as if it were a spoon, as pictured, to let excess chocolate drip through.

Step 6: Sprinkle a little more desiccated coconut on top.

coated white chocolate snowballs on lined tray

Step 7: Refrigerate for 1 hour to let the chocolate coating harden then enjoy!

Truffle tips

Don't skip the chilling part, or your truffles will be more fragile and likely to break when you dip them in the chocolate.
If the white chocolate starts to thicken while you're dipping, gently reheat it in 10-second bursts in the microwave until it becomes smooth again.
Try to let as much excess chocolate drip off as possible before putting them onto your baking tray. This will prevent pooling around the bottom and keep them looking more round.
Add a teaspoon or two of coconut rum to the mixture before rolling for a grown-up twist.
Using slightly damp hands will make it easier to roll the mixture into balls. It can get a bit sticky otherwise!
For an extra polished look, add an extra drizzle of white chocolate on top of the truffles once the coating has hardened.

FAQs

How long do coconut snowball truffles last?

These will keep well in the fridge for up to 2 weeks but they'll also last quite a while at room temperature too. Just make sure to store them in an airtight container to prevent them from going stale.

Can I use milk chocolate instead of white chocolate?

Yes. While white chocolate gives that Christmas snowball look, milk chocolate works well too and will be more reminiscent of a Bounty bar. Both are equally delicious!

My mixture is too sticky to roll into balls. What should I do?

If your mixture is too sticky, add a bit more desiccated coconut, about a tablespoon at a time, until you reach the right consistency. If your snowball truffle mixture is too dry and won't stick together, you can add a little more condensed milk.

Can I freeze these truffles?

Yes, they can be frozen for up to 3 months in an airtight container or freezer bag. I like to freeze them on a baking tray until solid before putting them into my container/freezer bag. This prevents them from sticking together and means I can take one individual truffle out whenever I fancy a sweet snack.

More no-bake Christmas treats

I hope you like my Christmas coconut snowball truffles! If you make them at home, please leave a comment and rating below to let me know what you think of the recipe. Enjoy!