Easy 3-Ingredient Coconut Snowball Cookies (Print version)
Sweet, crunchy coconut snowball cookies made with only white chocolate, cereal, and coconut flakes. No oven needed.
# Ingredients:
For the cookies
01 -
1 cup (170 g) white chocolate chips
02 -
1 1/2 cups (55 g) Cap'n Crunch cereal or other sturdy crunchy cereal
03 -
1/2 cup (45 g) sweetened coconut flakes, plus 2 tablespoons more for topping
# Instructions:
01 -
Line a baking sheet with parchment paper so the cookies release cleanly once the chocolate sets.
02 -
Place the white chocolate chips in a dry microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until smooth. Stop heating while a few small pieces remain and stir until melted.
03 -
Add the cereal and 1/2 cup coconut flakes to the melted chocolate. Fold gently until the cereal is coated but not crushed.
04 -
Drop rounded tablespoon-size mounds onto the prepared baking sheet. Press any loose pieces together lightly with clean hands.
05 -
Sprinkle the extra coconut over the tops while the chocolate is still soft so it sticks like snow.
06 -
Refrigerate for 15-20 minutes, or until firm enough to lift from the parchment. Store airtight at cool room temperature.
# Good to know:
01 -
Best texture is within 5-7 days while the cereal is still crisp.
02 -
Keep all bowls and utensils dry when melting white chocolate.
03 -
Use a one-tablespoon scoop for about 18 small cookies.