Tuesday, December 20

No Bake White Chocolate Coconut Cookie Balls

No Bake White Chocolate Coconut Cookie Balls, are a great cookie for the holidays. The come together rather easy, require no baking, look fancy, and can be made the same day you need them.


These great little cookie balls can easily be garnished with your favorite topping instead of coconut, or you can toast the coconut for added color and impressive appearance. I prefer the solid white un-toasted coconut, this way they appear more holiday wintry.



This will make 36-48 cookies
Full time:2 Hours (includes coolong/harden time)


You will need:

8 oz cream cheese, soften at room temp
8 oz bakers white chocolate
40 vanilla sandwich cookies
3 cups shredded coconut

Let us begin:

In a large zip top bag, place sandwich cookies. I recommend that you do this step twice, working with half the cookies at a time.


With a rolling pin, or meat tenderizer, beat the bag until the cookies are finely crushed

In a large bowl place the room temperature cream cheese and add in the cookies

Mix until a dough forms, this is easier by hand, but a little warning-it is very sticky at first


Line a baking sheet with wax paper and begin to form cookies.

To form cookies, roll small amounts of dough into balls. Balls should be one or two bites in size

Once all dough is used, move sheet to refrigerator for 30 minutes. This will allow the cookies to firm up slightly, the cream cheese becomes softer with handling so you really don't want to skip this step. if your short on time, pop them in the freezer for 10 minutes instead

When rest period has ended. Remove cookies from refrigerator. And set up you coating station.

In the first bowl: Melt chocolate per package instructions until smooth.

In the second bowl: Place coconut

Drop cookies in, one at a time and roll around to fully coat. (okay, here is a photo of covered cookies but don't actually stop here)

Drop wet cookie straight into the coconut and roll around to completely coat


Once all cookies are coated, move back to refrigerator for a minimum of 1 hour to fully set. (Usually, I do mine a day ahead and set overnight)