Better than dessert can only be a dessert without baking! The marshmallow snowball recipe is just that.

Delicate marshmallow cloud covered with a soft layer of cocoa, coconut, cracker, and condensed milk.

Be prepared to stock up on double the ingredients as snowballs are eaten instantly.

And my favorite plus of this recipe is that you can cook it for future use and even freeze it until the right moment.

Ingredients for Coconut Snowballs

Desiccated coconut (2oz / 50g)
2oz / 50g drinking chocolate (or cocoa powder)
2oz / 50g butter (or even try coconut oil)
½ tin condensed milk, approx. 200g
14 digestive biscuits/graham crackers, approx. 200g, crushed
1 packet of marshmallows (you won’t need them all)
fine coconut to coat the snowballs

Let’s see step by step How can we make tasty Snowballs with condensed milk

Combine cocoa powder, crushed crackers, desiccated coconut, melted butter, and condensed milk in a deep bowl.
Stir the mixture thoroughly, it should clump well. If the mixture is too dry, add an extra 1-2 tablespoons of condensed milk.
Spoon the mixture into the palm of your hand, press down a little. Place the marshmallows on top and wrap them in the cocoa mixture, pressing and forming a ball. Keeping your hands wet will make the process easier. Just place a bowl of water next to you and moisten your palms from time to time.
Dip each ball in the coconut to coat it completely.
Store the finished snowballs in the refrigerator or at room temperature in a container with a lid.

CAN YOU FREEZE COCONUT SNOWBALLS?

Coconut snowballs with condensed milk are great for freezing. Immediately after cooking, place the snowballs in a large container with a sealed lid or a ziplock bag and place them in the freezer.

Let them thaw at room temperature for a few hours before use.

TIPS FOR BAKING THE PERFECT SNOWBALLS

If the resulting mixture is too dry and does not lump well, add an extra 1-2 tablespoons of condensed milk.
If your hands are wet while forming balls – this will ease the process.
Optionally, roll the balls in the chopped nuts.
Use regular large marshmallows for a snowball cookie recipe. Mini marshmallows are fine too but will make the cooking process longer.

HOW TO STORE MARSHMALLOW SNOWBALLS?

Store snowballs at room temperature for no more than 5 days.

Be sure to cover them with plastic wrap or store them in a container with a lid to keep them from drying out.

In the refrigerator, the shelf life is about two weeks.

OTHER RECIPES YOU MIGHT ENJOY

Best Marshmallow Snowballs cookies

The marshmallow snowball recipe is just that. Delicate marshmallow cloud covered with a soft layer of cocoa, coconut, cracker, and condensed milk.

5 from 1 vote

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 20

Total Time: 20

Ingredients

2oz / 50g desiccated coconut
2oz / 50g drinking chocolate (or cocoa powder)
2oz / 50g butter (or even try coconut oil)
½ tin condensed milk, approx. 200g
14 digestive biscuits/graham crackers, approx. 200g, crushed
1 packet of marshmallows (you won’t need them all)
fine coconut to coat the snowballs

Instructions

In a deep bowl combine cocoa, crackers, coconut, melted butter, and condensed milk, mix thoroughly.
Place the mixture in the palm of your hand, place the marshmallows on top, and wrap to form a ball.
Dip the ball in the coconut flakes.

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