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Raspberry Coconut Snowballs

luscious no-bake coconut truffles with a sweet and tart raspberry center, coated in fluffy shredded coconut.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 15 truffles
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Filling
  • 1 cup fresh or frozen raspberries
  • 1 tbsp granulated sugar adjust to taste
  • 1 tsp lemon juice
  • 1 tbsp cornstarch dissolved in water (optional)
Coconut Shell
  • 2.5 cups desiccated coconut unsweetened, finely shredded
  • 1 cup sweetened condensed milk
  • 0.5 tsp vanilla extract
  • 0.5 cup desiccated coconut for rolling

Equipment

  • Small saucepan
  • Mixing bowls
  • Baking sheet
  • Parchment paper

Method
 

  1. In a small saucepan, simmer raspberries, sugar, and lemon juice over medium heat until thickened and jammy (approx 8 mins). Let cool completely.
  2. Spoon small amounts (1/2 tsp) of the cooled raspberry jam onto a parchment-lined tray and freeze for 30 minutes until solid.
  3. In a large bowl, mix 2.5 cups desiccated coconut, condensed milk, and vanilla extract until a sticky dough forms.
  4. Take a tablespoon of coconut dough, flatten it in your palm, place a frozen raspberry piece in the center, and roll the dough around it to seal.
  5. Immediately roll the ball in the remaining dry coconut to coat.
  6. Refrigerate for at least 1 hour before serving to allow the truffles to set.

Notes

If the coconut mixture is too sticky to handle, grease your hands with a little coconut oil or butter. Store in the fridge.