Newfoundland Snowballs
I remember my first bite of Newfoundland snowballs at a winter potluck — the coconut clung to the chocolate, the oats gave a satisfying chew, and nobody believed they were no-bake. These little chilled bites are a classic Canadian teatime treat: quick to make, portable for parties, and reliably kid-approved. They’re perfect when you want a fudgy, coconut-coated snack without turning on the oven.
Why you’ll love this dish
This recipe is comfort food that comes together in under an hour (mostly chilling time). It’s budget-friendly, needs pantry-stable ingredients, and is forgiving to make — no precise baking required. Snowballs are great for holiday cookie trays, school lunches, or an easy afternoon snack with tea.
“Sweet, nostalgic, and so simple — everyone at my family gathering asked for the recipe.” — a regular at my winter potlucks
If you enjoy quick no-bake desserts, you might also like a contrast in textures from the marshmallow snowballs recipe, which swaps oats for fluffier centers.
Step-by-step overview
Before you start: you’ll melt butter with evaporated milk and sugar, simmer with cocoa until syrupy, then fold that hot chocolate syrup into oats and coconut. Chill the mixture so it firms up. Scoop, roll into balls, coat in more coconut, and chill again to set. Expect about 10–15 minutes active hands-on time and at least 1–2 hours of chilling.
For a visual comparison or a different take on snowball-style sweets, check out this marshmallow snowballs guide.
What you’ll need
- 1/2 cup (1 stick) unsalted butter
- 1 cup evaporated milk
- 1 cup granulated white sugar
- 1/4 cup unsweetened cocoa powder
- 2 cups rolled oats (quick or old-fashioned both work)
- 2 cups unsweetened shredded coconut, plus extra for rolling
Notes and substitutions:
- Butter: salted is OK — reduce added salt in other dishes. For dairy-free, use a vegan margarine (see Variations).
- Evaporated milk: gives a richer, slightly caramelized flavor. You can substitute full-fat regular milk, but the final texture will be a touch less creamy.
- Oats: quick oats produce slightly denser balls; old-fashioned oats give a bit more chew. For a gluten-free version, use certified gluten-free oats.
- Cocoa: Dutch-processed will give a smoother, less acidic chocolate flavor.
Step-by-step instructions
- Put a medium saucepan over medium heat and melt the butter.
- Stir in the evaporated milk and sugar until combined.
- Bring the mixture to a slow boil, stirring so it doesn’t scorch.
- Whisk in the cocoa powder. Continue to simmer, stirring, until the mixture is syrup-like — about 4–6 minutes. Remove from heat and let it cool slightly.
- In a large bowl, stir together the oats and 2 cups of shredded coconut.
- Pour the warm chocolate syrup over the oat-coconut mix. Stir until evenly coated.
- Cover the bowl and refrigerate for at least one hour so the mixture firms up.
- Once chilled, scoop tablespoon-sized portions and roll them between your palms into balls. Repeat until all mixture is used.
- Spread extra coconut on a plate and roll each ball to coat the exterior.
- Arrange finished snowballs in an airtight container and refrigerate for another hour to set. Serve chilled.
Best ways to enjoy it
- Serve on a platter lined with parchment for parties; add sprigs of mint for color.
- Pair with strong black tea or coffee — the chocolate-coconut combo cuts through bold beverages nicely.
- Make a dessert sampler: snowballs next to shortbread or ginger cookies for textural contrast.
- For picnics, keep them in a small cooler or an insulated lunchbox so they stay firm.
Storage and reheating tips
- Refrigerate: Store snowballs in an airtight container in the fridge for up to 5–7 days. Keep layers separated with parchment to prevent sticking.
- Freeze: Arrange snowballs on a baking sheet to flash-freeze for 1–2 hours, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw in the fridge for a few hours before serving.
- No reheating needed — these are best chilled. If you prefer them softer, let sit at room temperature for 10–15 minutes.
Helpful cooking tips
- Use a light hand when simmering to avoid burning the sugar. Stir constantly once it reaches a boil.
- If the chocolate mixture seems too thin after cooling, pop it back on low heat briefly to reduce further (stir constantly).
- Wet your hands slightly when rolling to prevent sticking and achieve smoother balls.
- Measure oats by lightly spooning into the cup — packing can change texture.
Creative twists
- Nutty: Fold in 1/2 cup chopped toasted walnuts or almonds for crunch.
- Peanut butter swirl: Stir 1/3 cup smooth peanut butter into the chocolate syrup before combining with oats.
- Vegan: Replace butter with coconut oil and evaporated milk with full-fat canned coconut milk; use brown sugar for depth.
- Chocolate extra: Mix in 1/4 cup mini chocolate chips after chilling for pockets of melted chocolate.
- Citrus hint: Add 1 tsp orange zest to the oat mix for a subtle bright note.
Your questions answered
Q: How long does preparation actually take?
A: Active prep is about 10–15 minutes. Chilling takes a minimum of one hour, plus another hour to set after rolling if you want firmer snowballs.
Q: Can I use instant oats or steel-cut oats?
A: Use quick (instant) or old-fashioned rolled oats. Steel-cut oats are too hard and won’t soften properly in this no-bake recipe.
Q: Are these safe to leave out at room temperature?
A: Because they contain dairy (butter and evaporated milk), keep them refrigerated. Don’t leave them out for more than 2 hours at room temperature.
Q: Can I make the mixture ahead and freeze unrolled?
A: Yes — you can freeze the chilled mixture in a sealed container. Thaw in the fridge, then roll and coat before serving.
Q: How can I reduce sugar?
A: You can try reducing sugar by 1/4 cup, but the texture and set may be slightly softer. Using a granulated sugar substitute that measures like sugar can work but may affect taste.
Conclusion
For a tried-and-true Newfoundland classic, these snowballs deliver nostalgic flavor with minimal effort. If you want another traditional take or step-by-step photos, check out The Perfect Newfoundland Snowballs Recipe – just like Nan made! For a slightly different family-style version, see Traditional Newfoundland Snowballs – Bonita’s Kitchen.
Newfoundland Snowballs
Ingredients
For the chocolate syrup
- 1/2 cup unsalted butter Can substitute with salted butter or coconut oil for vegan version.
- 1 cup evaporated milk Can substitute with full-fat regular milk.
- 1 cup granulated white sugar Can be reduced by 1/4 cup if desired.
- 1/4 cup unsweetened cocoa powder Dutch-processed cocoa for smoother chocolate flavor.
For the snowballs
- 2 cups rolled oats Quick or old-fashioned both work.
- 2 cups unsweetened shredded coconut Plus extra for rolling.
Instructions
Preparation
- Put a medium saucepan over medium heat and melt the butter.
- Stir in the evaporated milk and sugar until combined.
- Bring the mixture to a slow boil, stirring so it doesn't scorch.
- Whisk in the cocoa powder and continue to simmer, stirring, until the mixture is syrup-like — about 4–6 minutes. Remove from heat and let it cool slightly.
Mixing
- In a large bowl, stir together the oats and 2 cups of shredded coconut.
- Pour the warm chocolate syrup over the oat-coconut mix and stir until evenly coated.
- Cover the bowl and refrigerate for at least one hour so the mixture firms up.
Rolling and Setting
- Once chilled, scoop tablespoon-sized portions and roll them between your palms into balls.
- Spread extra coconut on a plate and roll each ball to coat the exterior.
- Arrange finished snowballs in an airtight container and refrigerate for another hour to set. Serve chilled.
