Coconut Snowball Truffles

These coconut snowball truffles have a soft, creamy center with a gentle tang that keeps them from being overly sweet. The combination of cream cheese and butter creates a smooth, cheesecake-like richness, while powdered sugar adds just enough sweetness to balance the natural flavor of coconut. Rolled in fluffy coconut, each bite is light, mellow, and comforting rather than heavy or sugary.

The flavor is subtle and clean — mildly sweet, softly vanilla-scented, and finished with the delicate chew of coconut. They’re the kind of holiday treat that feels elegant and nostalgic at the same time.

Yield

18–22 truffles

Ingredients

Coconut Truffle Base

½ cup unsalted butter, softened
4 oz cream cheese, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
2 cups shredded coconut (plus more for rolling)

Instructions

Make the Truffle Mixture

In a medium bowl, beat the butter and cream cheese together until smooth and fully blended.

Add powdered sugar and vanilla extract. Beat until thick, creamy, and smooth.

Fold in shredded coconut until evenly distributed. The mixture should be soft but able to hold its shape.

Chill

Cover and refrigerate for 30–45 minutes, until firm enough to roll.

Shape and Coat

Scoop tablespoon-sized portions and roll into smooth balls.

Roll each ball generously in additional shredded coconut until fully coated.

Set

Place truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.

Texture & Flavor Notes

• Creamy and smooth inside, never grainy
• Light cheesecake-style richness from the cream cheese
• Balanced sweetness with gentle coconut flavor
• Soft, melt-in-your-mouth finish

Storage

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months; thaw in the refrigerator before serving.

Nutritional Information (per truffle)

Calories 145, Protein 1g, Fat 9g, Carbs 15g, Fiber 1g, Sugars 13g, Sodium 55mg