Traditional Newfoundland Snowballs — no holiday table is complete without them. These no-bake coconut and chocolate bites freeze beautifully and are a favourite on Christmas cookie platters. Simple to make and irresistibly tasty.
This week I joined a virtual cookie exchange hosted by a fellow food blogger, Norine, who shares an abundance of pies, cakes and cookies. Many bloggers are taking part and each day someone posts a cookie recipe. Today it’s my turn, and I couldn’t think of a better treat to share than these traditional Newfoundland Snowballs.
These little chocolate-coconut cookies are no-bake, which makes them quick and easy to prepare. They freeze well, so I often make a batch ahead and pull them out for holidays or last-minute guests.
What makes these snowballs so special
I remember having these growing up, especially around Christmas. They were kept in old ice cream tubs in the freezer — no special boxes or bags necessary — and served frozen. I still prefer them chilled or straight from the freezer: the texture is firm and the chocolate is perfectly set. My son enjoys them frozen too, so perhaps it runs in the family or we simply lack patience for defrosting!
What makes them so good? Chocolate, coconut and oats — that’s all you need. The combination is comforting and nostalgic, and while I mostly make them at Christmas, they’re lovely any time of year. This is the recipe my sister shared with me years ago, and it’s been a family favourite ever since.
I often find that treats taste best when someone else makes them. After spending hours cooking or baking, sometimes I’m ready to take a break and enjoy someone else’s food instead — I suspect many of you relate!
Now, let’s take a closer look at the recipe and helpful tips for success.
Notes about the snowballs
- Type of oats – Use old-fashioned or rolled oats. Avoid instant oats for best texture. Steel-cut oats are not recommended unless cooked first.
- Coconut – Unsweetened, fine shredded coconut works best for coating and binding.
- Evaporated milk – Evaporated milk gives the right consistency and flavor; do not substitute regular whole, semi-skimmed, or skim milk.
- Boil time – Bring the butter, evaporated milk and sugar to a slow boil and simmer with the cocoa until the mixture becomes syrupy. This typically takes about 5–6 minutes and is key for the right texture.
- Batter consistency before chilling – The mixture will be slightly loose or saucy before chilling; this is normal. It firms up in the refrigerator.
- Chill time – Chill for at least one hour before rolling. The mixture will still be soft but manageable. You can chill overnight and roll the next day if preferred.
- Storage – Store in the refrigerator. They also freeze very well and can be kept in the freezer for longer storage.
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Newfoundland Snowballs
Ingredients
- 1/2 Cup butter
- 1 Cup evaporated milk
- 1 Cup granulated white sugar
- 1/4 Cup cocoa powder
- 2 Cups rolled oats
- 2 Cups unsweetened coconut * plus more for rolling
Instructions
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In a medium saucepan set over medium heat, melt the butter. Add evaporated milk and sugar. Stir to combine and bring to a slow boil. Add cocoa and continue to stir and simmer until the mixture is syrupy, about 5 minutes. Remove from heat and let cool.
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In a large bowl combine the oats and coconut, stirring to mix evenly.
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Pour the cooled chocolate mixture into the oats and coconut. Stir well to combine, cover and refrigerate for at least one hour.
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When the mixture has set, scoop tablespoons of the dough and shape into small balls. Continue until all the mixture is used.
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Spread extra coconut on a plate and roll each ball in the coconut to coat.
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Place finished snowballs in an airtight container and chill in the refrigerator for about an hour to fully set. Store chilled or freeze for longer storage.
Note: appliance performance varies; prep and cook times are estimates.
Notes
- Type of oats – Use old-fashioned or rolled oats; avoid instant oats.
- Coconut – Fine unsweetened coconut works best for the texture and coating.
- Evaporated milk – Do not substitute with regular milk; evaporated milk gives the best consistency.
- Boil time – Boil until the mixture becomes syrupy (about 5–6 minutes) to achieve the right consistency.
- Batter consistency – The mixture will be slightly soupy before chilling; it firms up in the fridge.
- Chill time – One hour is sufficient to allow rolling; you may chill overnight and roll later if desired.
- Storage – Store refrigerated. These freeze well and thaw quickly when needed.
Thanks for stopping by — hope to see you soon!
