No Bake Coconut Snowball Cookies

Shared with permission from Diana Bauman’s Nourishing Cookies for a Healthy HolidayMakes 15 cookies.
Course Dessert
Author Wardee Harmon



  1. Combine coconut oil and 1 cup shredded coconut in bowl of a food processor or Vitamix.
  2. Then process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. (If you already have coconut butter, use 1/2 cup.)
  3. Add maple syrup, coconut milk, vanilla extract, and salt.
  4. Then process on high speed until well combined.
  5. Add 3/4 cup additional shredded coconut.
  6. Process on high speed until ingredients have combined and formed a batter.
  7. Then shape the coconut mixture into 1-inch balls.
  8. Sprinkle with more coconut.
  9. Refrigerate for at least 1 hour or up to a week.
  10. Finally, bring to room temperature before serving. 


  1. If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above.
  2. Then allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.
  3. Once the coconut balls have firmed up, melt dark chocolate in a small saucepan over medium heat.
  4. Then dip the coconut balls into the melted chocolate.
  5. Sprinkle them with shredded coconut.
  6. Finally, allow let chocolate harden by placing the coconut balls back into the refrigerator for 5 to 10 minutes.