Snowy Coconut-Coated Oreo Balls
If you’re looking for an easy, no-bake dessert that feels festive and homemade without a lot of fuss, these coconut-coated Oreo balls are it. They’re rich, creamy, and just sweet enough; the kind of delicious treat that earns a permanent spot on the Christmas dessert table.
Servings: 17 Snowballs
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.