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These White Chocolate Coconut Balls Snowmen are both adorable and delicious. What’s a better Christmas activity than making these cute snowmen?
Treat yourself to the yummy blend of morning coffee, coconut, and white chocolate in the form of coconut ball snowmen.
As always, let me know if you make them, I’d love to see!
Happy indulging,
Kim x
For more Christmas recipes, click here.
Yield: 8 Snowmen
White Chocolate Coconut Balls Snowmen
These White Chocolate Coconut Balls Snowmen are both adorable and delicious. What's a better Christmas activity than making these cute snowmen?
Prep Time 1 hour 30 minutes
Chill Time 2 hours
Total Time 3 hours 30 minutes
Ingredients
White Chocolate Coconut Balls
- 397g Condensed milk (1 can)
- 200g White chocolate, cut into squares
- 100g Morning coffee, finely crushed
- 150g Shredded coconut
Hats
- 8 Marshmallows
- 100g Dark chocolate
Assembling
- 200g White chocolate, to coat
- Black pearls for the eyes & buttons
- Sour strips snipped in half for the scarf
Instructions
- Melt the white chocolate and mix until smooth. Add the rest of the coconut balls ingredients. Mix with spoon and chill for at least 1 hour or until hard enough to roll. In the meantime, prepare the scarves and hats.
- On a board covered in parchment paper, make a circular disc with melted dark chocolate. Coat a marshmallow in the melted chocolate, pick up with a fork and let the excess drip off.
- Place the marshmallow upright on top of the chocolate disc and press it down. Repeat this process until you have 8 hats. Chill for at least 1 hr or until hardened.
- For the scarf, simple snip off some of the width from sour strip candies to get thinner scarves. Gently tug at both ends to make them slightly longer. Set aside.
- Once the truffles firm up enough to roll and hold their shape, take them out of the fridge. Weigh and roll into balls as follows: Bottom 40g, Middle 30g and Top 20g.
- Insert a popsicle stick (trimmed as needed) into the centre of the bottom ball, then press down the 2 smaller balls on top to make the snowman body. Repeat to make 8 snowmen.
- Place all snowmen on a board covered in parchment paper. With a spoon, pour melted white chocolate all over the snowmen. Scrape off the excess off the parchment and place back into the bowl. Reheat as soon as the white choc starts to cool to ensure a smooth coating.
- Chill for around 30 minutes or until the white chocolate coating is tacky but not hardened. Take out the snowmen and press the black pearls into the top ball to make eyes.
- Coat one side of the scarf with melted but slightly cooled white choc and stick to the neck, overlapping one edge over the other. Press 2 black pearls into the middle ball below the scarf to create buttons.
- Using the tacky melted white choc, dab a small amount on the base of the hats and stick to top of the snowmen's heads. Place back into the fridge for 1 more hour so everything sets in place.
- Leave at room temperature for at least 15 mins before eating if the snowmen have been in the fridge for more than an hour. Enjoy!
Notes
Storage: Keep refrigerated for up to a week. Leave at room temperature for at least 15 minutes or more before eating.
Check out some of my other Christmas recipes and click here for the recipes
