I can never resist these sweetened condensed milk snowballs, with their melt-in-your-mouth centers and snowy coconut finish. One bite and they disappear faster than I can make excuses for another batch.

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I’m obsessed with Sweetened Condensed Milk Snowballs because they hit that sweet spot between candy and cookie without trying too hard. The sweetened condensed milk gives them this rich, milky chew that keeps me reaching back for another, and the sweetened shredded coconut brings the best kind of texture: soft, nubby, a little messy.

And yes, I love the way they look like sugar-dusted snowballs, but I’m here for the bite more than the cute factor. Buttery?

Not exactly. Fancy?

Nope. Just sweet, coconut-packed little bites that disappear fast.

No drama. Just the kind of treat I crave on repeat.

Ingredients

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Sweetened condensed milk makes everything sticky, creamy, and candy-like.
Basically, it’s the glue.
Sweetened shredded coconut brings chew, sweetness, and that snowy look everyone expects.
Vanilla extract adds warmth so the bites don’t taste flat or just sugary.
Fine salt keeps the sweetness in check.
You’ll miss it if it’s gone.
Powdered sugar gives the outside a soft, snowy finish and a little extra sweetness.
Extra shredded coconut adds more texture, more coconut flavor, and a pretty bakery-style coating.
These aren’t health food, but they’re small, fun, and totally holiday-snack worthy.

Ingredient Quantities

1 (14 ounce) can sweetened condensed milk

4 cups sweetened shredded coconut

1 teaspoon pure vanilla extract

1/8 teaspoon fine salt

1 to 1 1/2 cups powdered sugar for dusting

Additional shredded coconut for rolling, if desired

How to Make this

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1. Line a baking sheet with parchment paper or wax paper and set aside.

2. In a large bowl, combine sweetened condensed milk, 4 cups sweetened shredded coconut, vanilla extract, and fine salt. Mix until a sticky, uniform mixture forms.

3. Cover the bowl and refrigerate the mixture for 30 minutes to firm up slightly for easier shaping.

4. Scoop about 1 tablespoon of mixture and roll between your palms to form a smooth ball. Place each ball on the prepared sheet. Repeat until all mixture is used.

5. Put the baking sheet with formed balls back in the refrigerator for 15 to 20 minutes to set.

6. Place powdered sugar in a shallow bowl for dusting. If using additional shredded coconut for rolling, spread it on a separate shallow plate.

7. Roll each chilled ball first in powdered sugar to coat, then optionally roll in additional shredded coconut for extra texture and appearance. Shake off excess.

8. Return finished snowballs to the refrigerator for at least 30 minutes before serving to firm completely.

9. Store leftovers in an airtight container in the refrigerator for up to 1 week.

10. For longer storage, freeze snowballs in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months.

Equipment Needed

1. Baking sheet lined with parchment paper or wax paper
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for stirring
5. Tablespoon measure or small cookie scoop for portioning
6. Shallow bowls or small plates for powdered sugar and extra coconut
7. Refrigerator and freezer safe tray for chilling and freezing
8. Airtight container and freezer bags for storage

FAQ

Q: How long do these snowballs keep and how should I store them? A: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. For longer storage, freeze up to 3 months and thaw in the fridge before serving.

Q: How do I prevent the mixture from being too sticky to roll? A: Chill the mixture for 30 minutes to firm it up, dust your hands with powdered sugar or use a small cookie scoop to portion. Adjust by adding a tablespoon more coconut if still too soft.

Q: Can I use unsweetened coconut instead of sweetened shredded coconut? A: Yes. If you use unsweetened coconut, add 2 to 4 tablespoons powdered sugar to the mixture to keep the balance of sweetness.

Q: Do I need to bake these or are they no-bake? A: These are no-bake. The sweetened condensed milk binds the coconut and firms up after chilling, so baking is not required.

Q: Can I add mix-ins like chocolate chips or nuts? A: Yes. Fold in mini chocolate chips, finely chopped nuts, or dried fruit sparingly so the mixture still holds together. If adding moist ingredients, chill longer before rolling.

Q: How do I get a smooth, even powdered sugar coating? A: Roll balls first in powdered sugar using a shallow bowl, tapping off excess. For a thicker coat, double-dip after chilling briefly between coats.

Sweetened Condensed Milk Snowballs Recipe Substitutions and Variations

Sweetened condensed milk: use 1 cup canned coconut condensed milk for dairy free; or make quick homemade version by simmering 1 cup whole milk with 1 cup granulated sugar until thickened and cooled.
Sweetened shredded coconut: swap with unsweetened shredded coconut plus 2 to 3 tablespoons powdered sugar to taste; or use finely chopped macadamia nuts or almond meal for a less chewy texture.
Pure vanilla extract: substitute equal amount of almond extract for a nutty note, or 1 teaspoon vanilla paste for more intense vanilla flavor.
Powdered sugar for dusting: use superfine granulated sugar lightly ground in a food processor, or roll in extra sweetened shredded coconut for a less cloying finish.

Pro Tips

1. Chill the mixture until it is nicely firm before rolling. Slightly too-soft mixture will stick to your hands and make squishy balls; if that happens, briefly chill your hands under cold water, dry them, then continue shaping.

2. Toast a portion of the shredded coconut for a deeper, nuttier flavor and a pretty color contrast. Cool the toasted coconut completely before rolling so it does not melt the snowball surface.

3. Use a small cookie scoop or tablespoon measure for uniform sizes. Even balls chill and coat more consistently, and they look more professional on a platter.

4. Swap half the powdered sugar for sifted confectioners sugar mixed with a pinch of cornstarch if you want a drier coating that resists melting and sticky fingerprints during serving.

5. For make-ahead convenience, freeze the formed snowballs solid on a tray, then transfer to a freezer bag. Thaw in the refrigerator for about an hour before serving so they keep their shape and texture.

Sweetened Condensed Milk Snowballs Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

167

kcal

Equipment: 1. Baking sheet lined with parchment paper or wax paper
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for stirring
5. Tablespoon measure or small cookie scoop for portioning
6. Shallow bowls or small plates for powdered sugar and extra coconut
7. Refrigerator and freezer safe tray for chilling and freezing
8. Airtight container and freezer bags for storage

Ingredients

1 (14 ounce) can sweetened condensed milk
4 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1 to 1 1/2 cups powdered sugar for dusting
Additional shredded coconut for rolling, if desired

Directions

Line a baking sheet with parchment paper or wax paper and set aside.
In a large bowl, combine sweetened condensed milk, 4 cups sweetened shredded coconut, vanilla extract, and fine salt. Mix until a sticky, uniform mixture forms.
Cover the bowl and refrigerate the mixture for 30 minutes to firm up slightly for easier shaping.
Scoop about 1 tablespoon of mixture and roll between your palms to form a smooth ball. Place each ball on the prepared sheet. Repeat until all mixture is used.
Put the baking sheet with formed balls back in the refrigerator for 15 to 20 minutes to set.
Place powdered sugar in a shallow bowl for dusting. If using additional shredded coconut for rolling, spread it on a separate shallow plate.
Roll each chilled ball first in powdered sugar to coat, then optionally roll in additional shredded coconut for extra texture and appearance. Shake off excess.
Return finished snowballs to the refrigerator for at least 30 minutes before serving to firm completely.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze snowballs in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.