Coconut snowball truffles are made with a cream cheese and almond center, then rolled in coconut “snow.” Easy enough for kids, and delicious enough for everyone!
I feel a little weird posting these in the warm snap we’re having. Right after Christmas, there was crazy amounts of snow here in the Wasatch front, but now it’s all melted, and it was 50 two days ago. Not very snowball-y weather!
These coconut snowball truffles, though, can fix that! Made with cream cheese and almonds and rolled in coconut, these little balls of goodness are addicting. It’s good that they make enough for a small snowstorm. I ended up having to take these into school to give away because my husband and I couldn’t stop eating them. They’re just too good.
And they’re super-duper easy, too. They can be mixed by hand if you let the cream cheese truly come to room temperature, or in a stand mixer. Just mix, roll into balls, and coat with coconut, then eat. There’s no drying or setting with these guys. Kids can make these very easily. And if you don’t like coconut, there’s always the option of just skipping that step and having a gorgeously creamy ball of deliciousness. You can also skip the almonds, if you like. This recipe’s easy like that.
The flavor of these coconut snowball truffles is something like the center of an Almond Joy, but with a creamier, fuller flavor. If you like, you can dip the cream cheese-almond mixture in chocolate before adding a little coconut if you’re really committed to the whole Almond Joy thing. They won’t look quite as wintery, but they sure do taste good!
Coconut Snowball Truffles
- 8 oz cream cheese room temperature
- 5 cups powdered sugar
- ½ cup almonds chopped
- 1 tsp vanilla
- 2 cups shredded coconut
- Beat cream cheese.
- Add powdered sugar to cream cheese one cup at a time. Mix completely.
- Add vanilla and almonds to cream cheese mixture. Mix completely.
- Chill cream cheese mixture in fridge for 30 minutes or until hard enough to roll easily.
- Roll into 1" balls, then roll in coconut mixture.
- Keep refrigerated in an airtight container. Will keep for up to one week.