Instructions
1. Make the Cream Cheese Filling
In a medium mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy, about 1-2 minutes.
Gradually add the confectioners’ sugar and beat on low until fully incorporated. Scrape down the bowl, then mix in the vanilla extract.
2. Add Coconut & Chill
Using a spatula, fold in 1 cup of the shredded coconut until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until the mixture is firm enough to handle.
3. Prepare the Coating
While the filling chills, prepare the coating. In a shallow bowl or plate, combine the remaining 1 cup of shredded coconut with the melted butter and pinch of salt. Stir until the coconut is evenly coated and slightly clumpy.
4. Shape & Coat
Line a baking sheet or plate with parchment paper.
Scoop out about 1 tablespoon of the chilled cream cheese mixture and quickly roll it between your palms to form a smooth ball. Immediately roll the ball in the buttered coconut mixture, pressing gently to coat it completely. Place on the prepared tray. Repeat with the remaining mixture.
5. Set & Serve
Refrigerate the coated snowballs for at least 15 minutes to allow them to firm up before serving.
Chef’s Notes & Tips
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For Toasted Flavor: Toast 1 cup of the shredded coconut in a dry skillet over medium-low heat until golden before mixing it with the melted butter for the coating. This adds a wonderful nutty depth.
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Make Ahead: These snowballs can be made up to 3 days in advance. Store in a single layer in an airtight container in the refrigerator.
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Serving Suggestion: For an extra festive touch, press a small piece of candied cherry or a drizzle of melted chocolate on top of each snowball before serving.
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Texture: If the mixture is too soft to roll after chilling, briefly freeze it for 10-15 minutes or add a touch more powdered sugar.
Enjoy these creamy, coconutty delights straight from the fridge!
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