No Bake Coconut Snowball Cookies

I first tried these at a Holiday party and couldn’t believe how good they were! I asked my friend what was in them, and I was blown away when she told me.

I thought it must be a fancy, complicated recipe! They were the first cookies to disappear at that party, so I knew I wasn’t alone in loving these!

I made them for my own cozy shepherd’s pie Christmas dinner party this year, and again, people couldn’t believe how good they were, especially when I told them what’s inside!

I served them with a no-bake white chocolate and raspberry cheesecake mousse. I simply love white chocolate desserts! Especially when I don’t have to bake them!

You might feel tempted to add more flair with fancier ingredients or additions, but I highly suggest you leave the recipe be. They need no more bells or whistles. They’re perfect just the way they are.

The Simple Process

First, we’ll melt white chocolate.

Then, we’ll pour it into a bowl with Cap’n Crunch cereal and sweetened coconut flakes.

Next, we’ll stir it all up and spoon balls onto parchment paper.

Finally, we’ll sprinkle with a little more coconut, pop them in the fridge for about 15 minutes, and serve.

Ingredient Notes

Cap’n Crunch Cereal – I think Cap’n Crunch is the tastiest cereal to use with white chocolate and coconut flakes, but you could also experiment with Rice Crispies or Corn Pops. I dare say, you may also have an exciting combo with some lightly crushed Cinnamon Toast Crunch as well!

White Chocolate – I used Ghirardelli white chocolate chips, but you can use any brand of white chocolate you like.

Sweetened Coconut Flakes – I used Baker’s Angel Flake sweetened coconut flakes. You can use any brand, but just double-check that they’re sweetened. Unsweetened coconut will make the cookies taste a little “blah.”

How to Make These Cookies – Step by Step

If you have a double boiler, you can use that instead of the measuring cup.

1. Place 1 cup white chocolate chips in a measuring cup and place the measuring cup in a pot. Fill the pot with water just up to the 8 oz. mark on the outside of your measuring cup. Be VERY careful not to get any water in the cup with chocolate or it may not melt properly.

2. Turn the heat to MEDIUM-LOW and melt chocolate for about 5-8 minutes, stirring occasionally, until thoroughly melted.

3. Add 1½ cups Cap’n Crunch and ½ cup sweetened coconut flakes into a large mixing bowl. Pour in melted chocolate.

4. Give everything a nice stir.

5. Spoon a small snowball-size mound onto a parchment-lined (or Silpat-lined) baking sheet – you won’t be baking them, FYI.

6. Sprinkle each one with a little more coconut and refrigerate for about 15-20 minutes, until the chocolate has cooled completely, and serve.

Recipe Notes

• These cookies will stay “fresh” for long time. In fact, I’m not sure I can say for exactly how long. Each ingredient is shelf stable for at least a year. Just be sure to store them in a container with a lid so the coconut doesn’t get dry.
• If any water gets in that chocolate while it’s melting, it will quickly “curdle” and harden and turn into the most inedible consistency, so be very careful not to let a drop enter that melting cup!
• Also, if the chocolate is left in the cup over heat for too long, it will start to cook on the bottom, and a similar, yucky texture will start to spread in the chocolate, so be sure to turn the heat off once the chocolate has no more lumps and appears to be melted through.
• You can leave it in the hot water to keep it melted, though. The water isn’t hot enough to destroy the consistency. Just make sure that the stovetop heat has been turned off before leaving it in the cup.

A Few More Holiday Treats