Coconut snowballs

Coconut snowballs are made with a medium of cream cheese and almonds, then rolled in coconut “snow”. Easy enough for kids and delicious enough for everyone!

I feel a little weird posting it in our warm snap. Right after Christmas there was massive amounts of snow here on the Wasatch Front, but now it’s all melted, and that was 50 years ago two days ago. The weather is not very snowy!

However, coconut snowballs can solve this problem! Made with cream cheese and almonds and rolled in coconut, these little balls of goodness are just as addictive. Good thing they make enough for a little blizzard. I ended up bringing them to school to give away because my husband and I just couldn’t stop eating them. They are just so good

And it’s very easy too. It can be mixed by hand if you let the cheese come to room temperature or in a blender. Just mix it up, roll it into balls, spread coconut on top and eat it. There is no draining or laying down with these guys. Kids can make it very easy. And if you don’t like coconut, there’s always the option to skip this step and get a delicious creamy ball. You can also skip the almonds if you like. This recipe is easy like that.

The flavor of these Coconut Snowball truffles is something like an almond delight medium, but with a creamier, fuller flavor. If you like, you can dip the almond-cheese mixture into the chocolate before adding a little coconut if you’re really into the almond joy variety. It won’t look quite like winter, but it tastes great!


°1 package (8 ounces) soft cream cheese.

°1 can (8 ounces) finely chopped, drained pineapple

°1 cup chopped pecans

°3 cups grated coconut.

*How do I do

In a small bowl, whisk cream cheese and pineapple until combined, then stir in pecans. Cover it and put it in the refrigerator for an hour.
Remove from refrigerator and roll into 1-inch balls; Then roll the balls in coconut. Refrigerate for 4 hours or overnight.

Enjoy !