Sweetened Condensed Milk Snowballs
These bite-sized coconut truffles made from sweetened condensed milk and desiccated coconut are a fuss-free dessert that looks festive and requires no baking.
Ingredients
Main Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups desiccated coconut, plus extra for rolling Desiccated is drier than shredded; it gives the best texture
- 1 cup powdered sugar Sifted if lumpy
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Mix-Ins
- 1 cup finely chopped nuts, dried fruits, or small candies Chop evenly for uniform balls
Instructions
Preparation
- In a large bowl, pour the sweetened condensed milk. Add sifted powdered sugar, vanilla, and salt. Stir until smooth.
- Add the 2 cups desiccated coconut. Fold it in with a spatula until evenly combined and sticky.
- Stir in any optional add-ins (nuts, chopped dried fruit, or candies). Mix gently so the extras distribute without turning the mixture crumbly.
- Cover the bowl and chill in the refrigerator for 30–45 minutes. The mixture should be firm enough to scoop.
- Use a small scoop or teaspoon to portion about 1-inch balls. Roll each portion between your palms until smooth.
- Roll the formed balls in extra desiccated coconut to coat. Tap off excess.
- Arrange the snowballs on a tray and chill for another 15–20 minutes to set. They’re now ready to serve.
Notes
If the mixture sticks to your hands, lightly wet them or chill the dough a few minutes longer. For neater balls, use slightly damp fingertips instead of dry palms. Store in an airtight container in the fridge for up to 7 days. Freeze on a tray until firm, then transfer to a freezer bag or airtight container for up to 3 months.