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Creamy Coconut Snowballs

 Creamy Coconut Snowballs
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
36 ServingsPrep: 40 min. + chilling


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


  • Line a 9-in. x 5-in. loaf pan with foil and grease the foil with 1/2
  • teaspoon butter; set aside. Place 3/4 cup coconut in a food
  • processor; cover and process into small pieces. Add cream cheese and
  • remaining butter; cover and process until blended. Gradually add
  • confectioners' sugar and process until blended. Press into prepared
  • pan. Cover and refrigerate for at least 3 hours.
  • In a microwave-safe bowl, melt candy coating and shortening; stir
  • until smooth. Cool slightly. Using foil, lift coconut mixture out of
  • pan. Gently peel off foil; cut into 36 pieces. Roll each piece into
  • a ball, a few at a time (keeping remaining pieces refrigerated).
  • Using a toothpick, completely 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 the refrigerator.
  • Yield: 1-1/2 pounds.

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Creamy Coconut Snowballs (continued)

Nutritional Facts: 1 piece equals 144 calories, 8 g fat (5 g saturated fat), 10 mg cholesterol, 39 mg sodium, 19 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.