Coconut Snowballs Recipes

Add an old fashioned Coconut Snowballs recipe to your recipe box. No bake Snowball cookies were always prominent on the dessert trays when I grew up in the 1950s, especially around Christmas time and New Years. Enjoy an easy-to-make homemade treat for celebrating a traditional Christmas.

Mom's Coconut Snowballs Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Snowball CookiesMake Yummy Coconut Snowballs for Christmas Treats
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Aunt Jessie's No Bake Snowballs

I just had these for the first time on Christmas Day. They taste so good! The recipe is my husband Don's great aunt's snowballs recipe. I hope you have fun making them. —Vicki

Cream 1/3 cup butter, 2/3 cup sugar, and 2 egg yolks. Add 1 cup drained crushed pineapple and 1 cup chopped pecans.

Take a small amount of the mixture and put it between 2 vanilla wafers, making a little sandwich. Freeze them until firm.

Roll the frozen sandwiches in Cool Whip® or whipped cream and immediately roll in coconut. Freeze until ready to serve.

If you are afraid of issues with the raw egg yolks, you can substitute 1/2 cup cream cheese for the butter and egg yolks. It's a little different flavor, but still very good. Enjoy!

Vicki, thanks for the old fashioned coconut snowballs recipe. This was one of our family favorites, but we lost the recipe. I'm sure it was neglected because it calls for raw egg yolks.

What I do if the recipe calls for raw eggs is just heat the eggs in a small fry pan with about 1/2 teaspoon of water, stir them constantly over low heat until they coat the spoon, then let them cool. — Jona

As a child, my mother had me help her make these coconut pineapple snowballs. I have tried for YEARS to find the recipe. This is the one! THANK YOU! —Anon.

Easy Snowball Cookies

1 cup butter
1/2 cup fruit sugar or icing sugar
1/2 teaspoon vanilla flavoring
1-3/4 cups all purpose flour
1/2 cup chopped nuts or bits of candied fruit

Beat butter until creamy, add vanilla and sugar, and continue beating until mixture is light and fluffy. Add remaining ingredients, shape into balls, and place on non greased cookie sheet.

Bake at 350°F for about 20 minutes. Roll in confectioner's sugar when cool. Makes about 3 dozen snowballs.

Snowball Yum Yums

Melting Chocolate Chips

You can also melt the chocolate chips easily in a microwave-safe bowl. Microwave for 30-40 seconds on LOW power, stir, and repeat until you have a bowl of creamy, melted chocolate. Watch carefully to prevent scorching.

To make Yum Yums, take some peanut butter and roll it into balls. Take half a bag of chocolate chips and melt them in a pot over the stove until sticky yet melted, then take them off the burner.

Using a spoon, quickly pour chocolate onto peanut butter balls. Grab coconut shavings and remaining chocolate chips and before the chocolate dries, stick chocolate chips all over to make a spiky ball, or to make a pattern. Stick on coconut shavings.

Let Yum Yums sit in a cold fridge overnight. Serve in paper baking cups. —Corinna

Fruited Snowballs

Evaporated Milk

To substitute 1 cup evaporated milk, gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.


3 tablespoons Evaporated Milk, 1/2 cup firmly packed brown sugar, 3/4 cup cut citron, 3/4 cup coarsely cut red candied cherries, 1/2 cup coarsely cut pitted dates, flaked coconut.


In a saucepan, combine milk and sugar. Cook over low heat, stirring constantly, for 5 minutes. Remove from heat. Stir in fruits. Chill thoroughly.

Grease hands and shape chilled mixture into balls by rolling between palms of hands. Roll balls in coconut. Top with candied cherry half. Chill until firm. Makes about 2 dozen.

Coconut Snowballs Recipe for Stacks

Submitted by Sue

This is my 83-year-old mother-in-law's version of a NO BAKE coconut snowballs recipe. She always served these coconut stacks on Christmas Eve for dessert. They are absolutely delicious! —Sue

Coconut Stacks

Grandma's Tip

Pasteurized liquid egg yolks can be used instead of raw egg yolks to avoid any health risk. Look for them in the dairy section of most supermarkets.

My mother-in-law uses 3 wafers for each stack and omits the coconut. (I am not a fan of coconut either, and I think they are wonderful without it.) —Sue

Cream Together:

1/4 Cup butter
1/2 Cup sugar

Add and Stir:

1 egg yolk
1/2 Cup crushed pineapple, well drained
1/2 Cup nuts


66 vanilla wafers
1 Cup whipped cream, sweetened
Coconut (optional)

Spread mixture between wafers, 3 wafers for each stack. Refrigerate overnight. A few hours before serving, frost each stack with whipped cream. Sprinkle with coconut, refrigerate again.

Unfrosted stacks can later be frozen for use.

Egg Safety Tip — Some no-bake recipes might call for raw, uncooked eggs or egg whites. To avoid any health risk, please visit my Eggs and Salmonella page for simple instructions on how to safely use the old time recipe.

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