Coconut Snowballs No Bake Food

NO-BAKE CHOCOLATE COCONUT SNOWBALLS

Steps:

• Place shredded coconut and coconut oil into a food processor (I used my blendtec blender.)
• Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
• Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
• Shape the coconut mixture into 1" balls. I used a Tablespoon cookie dough scoop to make nice, even balls.
• Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
• Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
• Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut.
• Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
• Store in a sealed container in the refrigerator or freezer, for up to a week.

NO BAKE CREAM CHEESE & COCONUT SNOWBALLS RECIPE - (4/5)

Steps:

• In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

NO BAKE SNOWBALLS

Steps:

• In a sauce pan, bring sugar, cocoa and milk to a boil. Add in butter and remove from heat.
• Stir in 1 cup sweetened coconut and oats. Chill for 30 minutes or cool to touch.
• Shape into 1 inch balls and roll in 1 cup unsweetened coconut and store in freezer.
• Its better to eat them from the freezer in my opinion. If you serve them thawed its too soft for my liking =) Try both ways and see what you like!