Snowy Coconut-Coated Oreo Balls
With a creamy center and a snowy coconut coating, these Coconut-Coated Oreo Balls are simple to make, easy to share, and feel right at home during the holiday season.
Why I Love These Coconut Oreo Balls
Coconut-coated Oreo balls are one of those no-bake treats I find myself making every Christmas, even when I swear I won’t add “one more thing” to my holiday list.
All you need is a package of Oreos, softened cream cheese, a splash of vanilla, melted white chocolate or almond bark, and a big bowl of shredded coconut. You blitz it all together, roll a few little balls, dip and coat, and somehow it turns into these snowy, coconut-covered treats that look like you really went the extra mile!
They’re also perfect for cookie swaps, Christmas trays, and gifting. I like to tuck them into small tins or zip-top bags tied with ribbon, and nobody ever guesses how easy they were. If you’ve got a sweet tooth in the family or folks who love that Almond Joy-style chocolate and coconut combo, these will be right up their alley!
Get a little variety goin’ with these fun Snowman Oreo Balls!
Ingredients You’ll Need
- Oreo cookies (1 standard package)
- Cream cheese, softened
- Vanilla extract
- Vanilla almond bark, melted
- Shredded coconut (sweetened or unsweetened)
Helpful Tips for First-Timers
- Use room temperature cream cheese, so it blends smoothly without lumps.
- Chill the Oreo truffle balls well before dipping to keep them from falling apart.
- If the coconut isn’t sticking, your chocolate may be setting too quickly, so try working in small batches.
- Have a hankerin’ for some extra flavor? Add a drop of coconut extract to the cookie mixture!
How to Make Coconut-Coated Oreo Balls
Step 1: Make the Oreo Mixture
Place the Oreo cookies into a food processor and pulse until you have fine crumbs. You want them nice and even, with no big chunks hiding out. Add the softened cream cheese and vanilla extract right into the processor and blend until the cookie mixture comes together into a smooth, truffle-like dough.
Missing the food processor? Toss the cookies into a zip-top bag and crush them with a rolling pin, then mix everything together in a large bowl.
Step 2: Roll and Chill
Using a small cookie scoop (about 1½ tablespoons), roll the mixture into smooth balls and place them in a single layer on a parchment paper–lined baking sheet or cookie sheet. Chill in the refrigerator for 45–60 minutes, or pop them in the freezer for about 20 minutes.
Cold cookie balls are much easier to dip and coat!
Step 3: Dip and Coat
Melt the almond bark according to package directions until smooth and glossy. Dip each chilled Oreo ball into the melted chocolate, letting the excess drip off. Immediately roll the coated ball in shredded coconut until completely covered.
Set back on the parchment-lined baking sheet and let the chocolate shell set. If your chocolate coating starts to thicken, reheat it gently and stir well. Adding a tiny bit of coconut oil can help keep things smooth!
Plain ol’ cookies and milk just won’t do it like these puppies!
Storage & Make-Ahead Tips
These coconut-coated Oreo balls store beautifully, which makes them perfect for holiday prep. Once the chocolate has fully set, transfer ‘em to an airtight container and store them in the refrigerator for up to one week.
They can also be frozen for longer storage. Place them in a single layer on a baking sheet until frozen solid, then move them to a freezer-safe container. Thaw in the fridge before serving. I don’t recommend leaving them at room temperature for extended periods, especially if you’re giving them as a gift.
Frequently Asked Questions
Yes, but they can be thicker and harder to work with. If using white chocolate chips, melt gently and add a small amount of coconut oil to thin the chocolate coating.
Nope! The filling helps create that creamy truffle texture. Use the whole cookies.
Absolutely! These are even better after chilling overnight and are one of my favorite make-ahead holiday treats. If you’re looking for even more party inspo, check out my List of Must-Make Christmas Cookies!
Ingredients
For the Oreo Balls:
- 36 Oreo cookies 1 standard package
- 4 oz cream cheese softened
- 1 tsp vanilla extract
For the Coating:
- 12 oz vanilla almond bark melted
- 14 oz shredded coconut sweetened or unsweetened
Instructions
- Make the Oreo Mixture: Place the Oreo cookies in a food processor and process until very fine crumbs form. Add the softened cream cheese and vanilla extract directly to the food processor. Process until the mixture comes together and forms a cohesive ball.
- Shape the Balls: Scoop about 1 1/2 tablespoons of the mixture and roll it into a smooth ball. Place each ball on a parchment-lined baking sheet. Chill in the refrigerator for 45–60 minutes or in the freezer for about 20–25 minutes, until firm.
- Coat the Oreo Balls: Melt the vanilla almond bark according to package instructions. Place the shredded coconut in a large bowl. Dip each chilled Oreo ball into the melted almond bark, letting excess drip off. Immediately roll the shredded coconut until fully coated. Return to the parchment-lined baking sheet. Allow the coated Oreo balls to sit until the coating hardens, or refrigerate to speed up setting. Store in an airtight container in the refrigerator for up to 1 week.