Photo: Melanie Acevedo
Yield
30 servings

These adorable coconut snowballs need a little time in the freezer to harden, but this easy dessert takes only minutes to prep.

How to Make It

Make ice cream balls with a 1 1/2-inch scoop, then roll each ball in the shredded coconut. Place them in foil or paper mini-muffin wrappers on a tray. Cover with foil or plastic wrap and freeze.

Ratings & Reviews

ejhr47's Review

ejhr47
July 14, 2013
N/A

LindaThiel's Review

BubblyChef
December 31, 2012
Great and easy to make.

sumala's Review

sumala
December 30, 2012
This reminds me of a recipe I had years ago. We put an almond in the middle of the ice cream and toasted the coconut. Kind of like a Good Humor Toasted Almond Bar. YUM!!!!!

cindylou52's Review

musicshopgirl
January 04, 2012
Serve in a chocolate fudge covered martini glass.....with raspberries on the side and top with whipped cream - beautiful and delicious! To cover the inside of the martini glass, just heat hot fudge sauce in a sauce pan and spoon into the glass - turn to coat the inside and i like to let a little drip off the sides. Set the glasses in the freezer to harden the fudge sauce. Place the ice cream balls on a cookie sheet to freeze and then fill your prepared glasses. I also roll some of the ice cream balls in toasted pecans - drizzle with hot fudge sauce - YUM! The entire dessert (in prepared glasses) can be kept in the freezer - just top with the berries, fudge sauce and whipped cream right before serving.

Jacquelinehp's Review

LindaThiel
December 30, 2011
I have been making these for years. However, I just make the Coconut Snowballs, place them on a cookie sheet and freeze; then put in a zip lock bag or plastic container. When ready to serve, I just put one in a pretty dessert dish and top it with hot fudge and some whipped cream. Simple make ahead dessert that gets rave reviews.

BubblyChef's Review

Jacquelinehp
January 07, 2011
OMG! Perfect combination of two fabulous things. Food coloring it makes it look better for any special ocassion. I tried the same recipe, but I added a few chocolate sprinkles. Not too many, just to get a little more flavor.

musicshopgirl's Review

cindylou52
March 23, 2010
I first had these about 45 years ago at a Christmas banquet except they were much larger - about the size of a real snowball. They were served on a doily with a sprig of holly for decoration. Over the years we have had them many times. We have drizzled chocolate fudge over them and at my son's rehearsal dinner, instead of coconut, we rolled a larger ball in toasted chopped pecans. We served these in champagne glasses and topped them with hot fudge. Almost sinful!