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Pastel Coconut Snowball Truffles

Beautiful, no-bake coconut truffles with a sweet, creamy center, rolled in magical pastel-colored shredded coconut. Perfect for spring parties and easy desserts.
Print Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Brazilian-inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Truffle Base
  • 3 cups finely shredded unsweetened coconut
  • 14 oz sweetened condensed milk 1 can
  • 0.25 cup unsalted butter softened
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
Pastel Coating
  • 1 cup shredded unsweetened coconut extra for rolling
  • 4 drops food coloring pink, blue, yellow, purple (gel or liquid)

Equipment

  • Large mixing bowl
  • Small bowls for coloring
  • Silicone spatula
  • Baking sheet lined with parchment

Method
 

  1. In a large bowl, mix the 3 cups of shredded coconut, sweetened condensed milk, softened butter, vanilla extract, and salt until a sticky dough forms.
  2. Cover the bowl and refrigerate the mixture for 30 minutes to firm up.
  3. Divide the extra 1 cup of coconut into 4 small bowls. Add a tiny drop of different colored food dye to each and mix until you achieve light pastel shades.
  4. Remove dough from the fridge. With slightly greased hands, roll the mixture into 1-inch balls.
  5. Roll the balls into the colored coconut, pressing gently so it sticks to the outside. You can mix colors for a confetti look.
  6. Place finished truffles on a parchment-lined sheet and chill for another 15 minutes before serving.

Notes

Keep stored in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months.