Coconut Snowball Choco Sandwich

Coconut Snowball Choco Sandwich is a delightful no-bake treat that brings together soft, coconut-coated “snowballs” and a rich chocolate center for a fun and indulgent sandwich-style bite. It’s chewy, creamy, and packed with sweet tropical flavor. I love making these for the holidays, special occasions, or just when I’m craving something sweet, chocolatey, and playful.

Why You’ll Love This Recipe

I love how easy and nostalgic these treats are. The coconut adds a lovely texture and sweetness, the chocolate gives it depth, and the whole sandwich format makes it fun to eat and share. Plus, it’s no-bake, kid-friendly, and easy to prep in advance. Whether I’m making them for a party platter or just to keep in the fridge for a quick treat, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened shredded coconut
• Sweetened condensed milk
• Vanilla extract
• Melted chocolate (semi-sweet or dark chocolate works best)
• Butter (optional, to smooth out the chocolate)
• Pinch of salt (optional, for balance)

Directions

1. In a bowl, I mix together the shredded coconut, sweetened condensed milk, and vanilla until it forms a sticky, moldable mixture.
2. I scoop out small spoonfuls and roll them into balls, then flatten them slightly to create the “snowball” sandwich halves.
3. I place the coconut rounds on a parchment-lined tray and chill them in the fridge or freezer for about 15–20 minutes until firm.
4. While they chill, I melt the chocolate with a bit of butter (if using) in the microwave or over a double boiler until smooth.
5. Once the coconut pieces are firm, I spread or pipe a dollop of melted chocolate onto one round and sandwich it with another.
6. I chill the assembled sandwiches again until the chocolate sets, then store them in an airtight container.

Servings and timing

This recipe makes about 12 to 16 sandwich bites, depending on size. It takes about 15 minutes to prep and 30 minutes to chill and assemble—so I usually have them ready in under an hour.

Variations

• I sometimes add a spoonful of cocoa powder or instant coffee to the coconut mix for a mocha twist.
• For a fruity version, I mix in a bit of crushed freeze-dried berries or orange zest.
• I’ve used white chocolate or flavored chocolate (like mint or caramel) for the filling.
• To make them extra special, I dip the edges of the sandwich in melted chocolate and roll them in more coconut.

Storage/Reheating

I store these in an airtight container in the fridge for up to a week. They also freeze beautifully—I just thaw them for a few minutes at room temperature before serving. There’s no need to reheat; they’re best served chilled or at room temp.

FAQs

Can I make these ahead of time?

Yes, I love making them a day or two in advance. They keep well and are even better after the flavors meld in the fridge.

Can I use unsweetened coconut?

Yes, but I adjust the sweetness by adding a bit more condensed milk or a drizzle of honey if needed.

What kind of chocolate works best?

I go for semi-sweet or dark chocolate to balance the sweetness of the coconut, but milk chocolate works if I want something extra sweet.

How do I keep the mixture from sticking to my hands?

I lightly oil or dampen my hands when shaping the coconut balls—it helps a lot with stickiness.

Can I make these vegan?

Yes, I use sweetened condensed coconut milk and dairy-free chocolate. It still turns out rich and delicious.

Conclusion

Coconut Snowball Choco Sandwich is a sweet little treat that brings big joy. I love how simple and satisfying it is to make, with chewy coconut layers and a creamy chocolate center that always delights. Whether I’m serving them up at a party, giving them as gifts, or sneaking one with my afternoon coffee, these bites always feel like a little celebration.

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