If you’re looking for a nostalgic, no-fuss dessert that’s ready in under 30 minutes, Newfoundland Snowballs are your answer. These no-bake chocolate-coconut treats are a Canadian classic, especially beloved in Newfoundland and Labrador, where they’ve been passed down through generations. With their fudgy chocolate centers and snowy coconut coating, they’re perfect for holidays, potlucks, or anytime you want a quick sweet fix without turning on the oven.
Not only are they easy to make, but they also freeze wonderfully, making them a great make-ahead dessert. Best of all? Kids adore them, whether soft from the fridge or frozen solid like little chocolate truffles.
Table of Contents
Why You’ll Love This Recipe
- No-bake convenience – Ready with just stovetop cooking and rolling.
- Perfect for holidays – A festive classic that looks like little snowballs.
- Freezer-friendly – Tastes amazing chilled or even straight from the freezer.
- Family favorite – Simple enough for kids to help with rolling.
Ingredients You’ll Need
For the Base
- 3 cups sugar – Provides sweetness and structure.
- ¾ cup melted butter – Adds richness and helps bind the mixture.
- 1 ¼ cups milk – Keeps the mixture creamy and smooth.
For the Dry Mixture
- 3 cups large rolled oats – Gives the snowballs a chewy, hearty texture.
- 12 tbsp cocoa powder – Unsweetened for a rich, chocolatey flavor.
- 1 cupunsweetened fine coconut– Blends into the mix for texture and flavor.
For Rolling
- About 1 ½ cups extra coconut – The signature snowy coating.
Step-by-Step Instructions
- Cook the base mixture
In a large saucepan, combine the sugar, melted butter, and milk. Place over medium heat and bring to a gentle boil.
- Boil without stirring
Let the mixture boil for 5–6 minutes, or until it reaches 225–230°F (soft-ball stage) on a candy thermometer. Do not stir during this time, as it can cause crystallization.
- Prepare the dry mix
While the base is boiling, mix the oats, cocoa, and 1 cup of coconut in a large heatproof bowl.
- Combine wet and dry
Carefully pour the hot sugar-butter mixture over the dry ingredients. Stir until everything is well coated and evenly mixed.
- Chill until firm
Place the bowl in the refrigerator and chill until the mixture is firm enough to handle, usually 2–3 hours (or overnight for best results). - Roll into balls
Scoop portions of the mixture and roll them into 1 ½-inch balls using your hands.
- Coat in coconut
Roll each ball in the extra coconut until fully covered. Place on a parchment-lined tray.
- Store and enjoy
Refrigerate the snowballs until ready to serve. They can also be frozen for up to 3 months—delicious even when eaten straight from the freezer!
Tips & FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats give a chewier bite.
Do I need a candy thermometer?
It’s helpful but not required. Just boil the mixture until it thickens slightly (around 5–6 minutes).
How long do Newfoundland Snowballs last?
They keep well in the fridge for up to 10 days or in the freezer for 3 months.
Can I make them less sweet?
Try reducing the sugar slightly or balancing the flavor with a pinch of salt.
What if the mixture is too sticky to roll?
Chill it longer, or lightly butter your hands before rolling
There you have it—NewfoundlandSnowballs, the ultimate no-bake treat that’s as fun to make as it is to eat! Whether you’re prepping them for the holidays, storing a batch in the freezer for surprise guests, or sneaking one as a midnight snack, these little chocolate-coconut gems never disappoint.
Have you tried this recipe? I’d love to hear your thoughts—leave a comment below, rate the recipe, or share a photo of your snowballs on social media. Don’t forget to tag me so I can see your snowy creations!
Easy and Simple Newfoundland Snowballs
Ingredients
Method
- Cook the base mixture: In a large saucepan, combine the sugar, melted butter, and milk. Place over medium heat and bring to a gentle boil.
- Boil without stirring: Let the mixture boil for 5–6 minutes, or until it reaches 225–230°F (soft-ball stage) on a candy thermometer. Do not stir during this time, as it can cause crystallization.
- Prepare the dry mix: While the base is boiling, mix the oats, cocoa powder, and 1 cup of coconut in a large heatproof bowl.
- Combine wet and dry: Carefully pour the hot sugar-butter mixture over the dry ingredients. Stir until everything is well coated and evenly mixed.
- Chill until firm: Place the bowl in the refrigerator and chill until the mixture is firm enough to handle, usually 2–3 hours (or overnight for best results).
- Roll into balls: Scoop portions of the mixture and roll them into 1 ½-inch balls using your hands.
- Coat in coconut: Roll each ball in the extra coconut until fully covered. Place on a parchment-lined tray.
- Store and enjoy: Refrigerate the snowballs until ready to serve. They can also be frozen for up to 3 months—delicious even when eaten straight from the freezer!