Name: Sweetened Condensed Milk Snowballs
Prep time: 20 min
Total time: 65 min
Ingredients: 1 can (14 oz) sweetened condensed milk; 2 cups desiccated coconut, plus extra for rolling (Use finely shredded coconut if desiccated coconut isn't available.); 1 cup powdered sugar (Sift if lumpy.); 1 tsp vanilla extract; 1/4 tsp salt; 1 cup finely chopped nuts, dried fruits, or small candies (Optional.)

I still remember making these snowballs for a holiday cookie swap — they vanish faster than I can arrange them on a tray. Sweetened condensed milk snowballs are bite-sized coconut confections that are sweet, chewy, and impossibly simple. They’re perfect for last-minute desserts, lunchbox treats, or a no-bake addition to a cookie plate. If you like the idea of an easy, no-oven sweet to pair with a warm biscuit or tea, these are a winner — try them after baking up a batch of 3-ingredient buttermilk biscuits for a cozy spread.

Why you’ll love this dish

These snowballs score high on convenience and crowd-pleasing flavor. No tempering, no chilling on trays for hours, and almost zero clean-up. They’re gluten-free by default (check add-ins) and adaptable for holidays, gifts, or a quick after-school snack. Because the recipe uses desiccated coconut and sweetened condensed milk, the texture is chewy but firm after chilling — a contrast many people love.

“A tiny, coconutty little treat that tastes homemade even when you make it in under an hour.”

They’re especially handy when you need a quick dessert to bring to gatherings. If you plan a more rustic brunch spread, these pair nicely with simple biscuits and tea — for another easy biscuit option check my notes on the 3-ingredient buttermilk biscuits (easy method).

How this recipe comes together

Quick overview so you know what to expect: you mix the sweetened condensed milk with powdered sugar, vanilla and a little salt until smooth. Fold in desiccated coconut until the mix is sticky. Chill briefly so it firms up, then scoop and roll into 1-inch balls. Finish by rolling the balls in extra coconut and chill a short while longer to set. No baking required and the process takes under an hour from start to finish.

Gather these items

1 can (14 oz) sweetened condensed milk
2 cups desiccated coconut, plus extra for rolling
1 cup powdered sugar (sift if lumpy)
1 tsp vanilla extract
1/4 tsp salt
Optional: 1 cup finely chopped nuts, dried fruits, or small candies

Substitution notes: use finely shredded coconut if you can’t find desiccated coconut; it will make the texture slightly more moist. For less sweetness, reduce the powdered sugar by 1/4 cup and chill a bit longer to firm up.

Directions to follow

Pour the sweetened condensed milk into a large bowl.
Add the powdered sugar, vanilla and salt. Stir until completely smooth.
Fold in the 2 cups desiccated coconut with a spatula until evenly combined and sticky.
If using, gently stir in nuts, dried fruit or small candies so the mixture stays cohesive.
Cover the bowl and refrigerate for 30–45 minutes, until firm enough to scoop.
Use a small scoop or teaspoon to portion about 1-inch balls. Roll them between your palms until smooth.
Roll each ball in extra desiccated coconut, tapping off excess, and arrange on a tray.
Chill for another 15–20 minutes to set. Serve chilled or at room temperature.

Pro tip: if the mixture sticks to your hands, lightly dampen your palms or coat them with a little neutral oil before rolling.

Best ways to enjoy it

Serve snowballs on a small dessert platter lined with parchment paper for a neat presentation. They’re lovely alongside coffee or tea, and they make charming edible gifts in a small box or cellophane bag. For a brunch spread, balance their sweetness with savory items like ham and biscuits — for a dairy-free biscuit alternative, see this easy biscuit recipe without milk.

For parties: place them in mini paper cups to keep them from sticking together and to help with serving at buffets.

How to store & freeze

Room temperature: not recommended for longer than a few hours in warm climates, as the condensed milk can soften.

Refrigerator: store in an airtight container for up to 7 days. Separate layers with parchment.
Freezer: flash-freeze the snowballs on a tray for 1–2 hours, then transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw in the refrigerator for 1–2 hours before serving.

Food safety note: keep them chilled if your kitchen is over 75°F (24°C) to avoid stickiness and potential texture changes.

Pro chef tips

For uniform size, use a 1-tablespoon cookie scoop; it speeds up rolling and helps appearance.
If you want a smoother finish, press lightly with the palm after rolling to remove small cracks.
Toast a portion of the desiccated coconut lightly in a dry skillet for a nutty flavor — mix half toasted, half untoasted for contrast.
To make them less sweet, swap half the powdered sugar for finely ground almond meal; this adds structure and a subtle flavor.
For allergy-friendly swaps, replace nuts with seeds or mini chocolate chips; see a dairy-free biscuit idea for pairing inspiration: no-milk dairy-free biscuit recipe.

Creative twists

Try these variations to keep the base recipe interesting:

Lemon zest and a teaspoon of lemon juice for bright, citrusy snowballs.
Matcha powder folded in for a green tea flavor and color.
Rolled in cocoa powder or crushed freeze-dried strawberries instead of coconut for a different look.
Dip half the snowball in tempered chocolate and chill — adds texture contrast and visual appeal.
Use chopped pistachios or toasted almonds for a crunchy interior.

Helpful answers

Q: How long do these take to make?
A: Active time is about 15–20 minutes. With chilling, plan 45–65 minutes total.

Q: Can I use regular shredded coconut?
A: Yes. Regular shredded coconut is coarser and will yield a slightly softer texture, but it works fine. Desiccated coconut gives the firmest result.

Q: Are they gluten-free?
A: The base recipe is gluten-free — only check any add-ins (like certain candies) for hidden gluten.

Q: Can I make them ahead for a party?
A: Absolutely. Make them up to a week ahead and refrigerate, or freeze for up to 3 months and thaw before serving.

Conclusion

If you want another take on this classic, see the original spin at Lord Byron’s Kitchen Sweetened Condensed Milk Snowballs, or compare a slightly different approach at the Spices N Flavors snowball cookies recipe. Both are useful for inspiration when adapting texture or add-ins.