Name: Newfoundland Snowballs
Prep time: 15 min
Cook time: 6 min
Total time: 120 min
Ingredients: 1/2 cup unsalted butter (1 stick, for richness); 1 cup evaporated milk (Creates a rich, slightly caramel flavor); 1 cup granulated white sugar; 1/4 cup unsweetened cocoa powder; 2 cups rolled oats (Quick or old-fashioned); 2 cups unsweetened shredded coconut (Plus extra for rolling)

My grandmother used to call these little chocolate-coconut rounds “snowballs” because of the fluffy white coat of coconut and the way they disappeared from the plate. Newfoundland Snowballs are a classic no-bake treat: chewy oats, a glossy chocolate syrup, and lots of coconut. They’re quick to make, kid-approved, and perfect when you want a nostalgic dessert without turning on the oven.

Why you’ll love this dish

These snowballs are comfort food that’s fast, frugal, and forgiving. They take about 15 minutes of active time and then chill while you get on with other things. No special equipment, no tempering chocolate, and the flavor is simple but deeply satisfying — chocolate, toasted coconut, and a slightly caramel note from simmering the milk and sugar.

Fast: one-pot chocolate syrup, then mix and chill.
Budget-friendly: pantry staples like oats and cocoa.
Kid-friendly: easy to shape, fun to coat in coconut.
Make-ahead: they hold up well in the fridge and freeze nicely.

“Perfect little bites — chocolatey without being too sweet, and that coconut gives them a homemade charm. My holidays aren’t complete without them.” — a longtime fan

How this recipe comes together

Start by making a rich chocolate syrup with butter, evaporated milk, sugar, and cocoa. Once it’s syrupy and slightly cooled, pour it over a bowl of oats and shredded coconut. Chill the mixture so it firms up enough to scoop, then roll into tablespoon-sized balls and coat them in extra coconut. A final chill sets them firm and makes them easy to store.

What you’ll need

1/2 cup (1 stick) unsalted butter
1 cup evaporated milk (creates a rich, slightly caramel flavor)
1 cup granulated white sugar
1/4 cup unsweetened cocoa powder
2 cups rolled oats (quick or old-fashioned — see notes)
2 cups unsweetened shredded coconut, plus extra for rolling

Substitutions and notes:

For gluten-free: use certified gluten-free rolled oats.
For a slightly softer texture, use quick oats; for more chew, use old-fashioned rolled oats.
If you can’t find evaporated milk, see the FAQs for safe swaps.

Directions to follow

Melt the butter in a medium saucepan over medium heat.
Stir in the evaporated milk and sugar until evenly combined.
Bring the mixture to a slow boil, stirring frequently so it doesn’t scorch.
Whisk in the cocoa powder and simmer, stirring, until the mixture thickens to a syrup-like consistency, about 4–6 minutes. Remove from heat and let it cool for a few minutes.
In a large bowl, combine the oats and 2 cups shredded coconut.
Pour the warm chocolate syrup over the oat–coconut mix and stir until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour so the mixture firms up.
Once chilled, scoop tablespoon-sized portions and roll them into balls with your hands.
Roll each ball in extra shredded coconut to coat completely.
Arrange the finished snowballs in an airtight container and refrigerate for another hour to set. Serve chilled.

Best ways to enjoy it

These snowballs are versatile:

Serve on a cookie tray at holiday gatherings alongside shortbread and fudge.
Plate with a few fresh berries and a sprig of mint for a simple dessert course.
Pair with strong coffee or black tea to balance the sweetness.
Pack in lunchboxes (kept cold) as a nostalgic snack for kids.

How to store & freeze

Refrigerator: Store snowballs in an airtight container for up to 1 week. Keep layers separated with parchment or wax paper to prevent sticking.
Freezer: Place the snowballs in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the fridge for a few hours before serving.
Food safety: Because these use evaporated milk and butter, keep them refrigerated and discard if left at room temperature for more than 2 hours.

Pro chef tips

Don’t rush the syrup: simmering to a syrupy thickness concentrates flavor and helps the mixture hold together. If it’s too thin, chill longer before shaping.
Cool slightly before pouring: very hot syrup can make the coconut and oats soggy. Let it sit 3–5 minutes after removing from heat.
Use a cookie scoop for uniform balls: a tablespoon scoop makes consistent, gift-ready morsels.
Keep hands slightly damp or lightly oiled when rolling to prevent sticking.

Creative twists

Peanut butter swirl: Stir 2–3 tablespoons of smooth peanut butter into the warm syrup before combining with oats.
Double-chocolate: Add 1/4 cup mini chocolate chips to the cooled mixture for melty pockets of chocolate.
Citrus-kissed: Stir a teaspoon of orange zest into the oat mixture for a classic chocolate–orange pairing.
Vegan version: Use full-fat canned coconut milk reduced slightly with a vegan butter replacement in place of evaporated milk; use maple syrup if needed to reach the right syrupy texture. (See FAQs for details.)

Helpful answers

Q: How long does this take from start to finish?
A: Active time is about 15 minutes. You’ll need at least 1–2 hours total to chill and set, so plan for make-ahead dessert.

Q: Can I use regular milk instead of evaporated milk?
A: You can, but evaporated milk yields a richer, slightly caramelized flavor and helps the syrup thicken. If using regular whole milk, simmer a little longer and watch closely for scorching. For a dairy-free option, reduce full-fat canned coconut milk by simmering off some water to concentrate it, then use the same amount.

Q: Are quick oats okay?
A: Yes — quick oats will produce a softer, more uniform texture. Old-fashioned rolled oats give more chew and structure. Either works depending on your preference.

Q: Can I make them smaller or larger?
A: Absolutely. Smaller, bite-sized versions chill faster; larger golf-ball sizes need a bit longer to set and can be a bit softer in the center.

Q: How do I prevent the mixture from being too crumbly or too wet?
A: If it’s crumbly, the syrup likely wasn’t hot or concentrated enough — return the mixture briefly to the saucepan to warm and bind, then chill. If it’s too wet, chill longer; if still wet, add an extra 1/4–1/2 cup oats or coconut to absorb moisture.

Conclusion

If you want a tried-and-true classic, this recipe nails that old-fashioned Newfoundland treat with minimal fuss. For more background and vintage versions, check out this close take on the traditional method: The Perfect Newfoundland Snowballs Recipe – just like Nan made!. For another well-loved regional variation and tips, see Traditional Newfoundland Snowballs – Bonita’s Kitchen.