If you’re looking for a cookie that feels like a tropical vacation in every bite, then you’re going to adore this Orange Coconut Snowball Cookies Recipe. I absolutely love how these cookies combine the bright zing of orange with the rich, nutty flavors of vanilla wafers and pecans, all cuddled perfectly in a snowball of coconut. When I first tried this recipe, I was surprised at how easy it was, yet how uniquely delicious these treats turned out—your friends and family will be begging for the recipe!
Why You’ll Love This Recipe
- Quick and Easy: You’ll be amazed at how fast these cookies come together—less than 10 minutes total.
- Bright, Unique Flavor: The orange juice concentrate gives a fresh citrus zing that’s perfectly balanced with sweet coconut and nutty pecans.
- No Baking Required: A no-bake cookie that’s perfect for hot days or when you need a fuss-free dessert.
- Great for Holidays & Parties: These snowball cookies look as good as they taste—ideal for festive gatherings or gifting.
Ingredients You’ll Need
This recipe relies on some wonderfully simple ingredients that combine beautifully. Vanilla wafers give the base a buttery, crumbly texture, pecans contribute a warm crunch, and coconut flakes bring that cozy chewiness alongside the tropical flavor of orange juice concentrate. A quick tip when shopping—choose sweetened or unsweetened coconut flakes depending on your sweetness preference; both work!
- Vanilla wafer cookies: Crushing these creates the perfect soft base; if your box is a bit smaller, adding graham crackers or extra powdered sugar works great too.
- Pecans: For that nutty texture and flavor—toast them lightly beforehand for extra depth if you like.
- Coconut flakes: Sweetened or unsweetened, chopped into bite-sized bits for rolling and texture.
- Powdered sugar: It sweetens without graininess, keeping everything smooth and cohesive.
- Orange juice concentrate: This packs all the citrus punch you want; thaw mostly before mixing for ease.
- Vanilla extract: A small touch to round out the flavors beautifully.
- Unsalted butter: Softened so it blends effortlessly into the dough.
Variations
I love playing around with this Orange Coconut Snowball Cookies Recipe depending on the occasion. Don’t be shy about tweaking it to suit your tastes or dietary needs—your kitchen, your rules!
- Coconut Type: I’ve tried using both sweetened and unsweetened coconut flakes—unsweetened makes it less sugary, which I prefer for afternoon snacks.
- Nut Swaps: Pecans are wonderful, but walnuts or macadamia nuts can add exciting new flavors and textures.
- Orange Twist: When I’m feeling adventurous, a little orange zest in the dough amps up the citrus flavor even more.
- Dietary Friendly: For a dairy-free version, swapping the butter for coconut oil works surprisingly well.
How to Make Orange Coconut Snowball Cookies Recipe
Step 1: Pulverize the Base Ingredients
Start by tossing your vanilla wafer cookies into the food processor and pulsing until they become a very fine crumb. I find this step crucial because you want the crumbs fine enough so the cookies hold together well but still have some texture. Next, pulse your pecans until finely chopped—watch closely here so they don’t turn into nut butter! Transfer both crumbs to a mixing bowl, then pulse the coconut separately just enough to break down large flakes but keeping some chew, then set those aside in a shallow dish for rolling later.
Step 2: Mix in the Good Stuff
Add the powdered sugar, mostly thawed orange juice concentrate, vanilla extract, and softened butter to your bowl with the pecan and vanilla wafer crumbs. Here’s my favorite part: use a hand mixer to combine everything until you get a cohesive dough that sticks together nicely but isn’t overly wet. If it feels too soft, sprinkle in a touch more powdered sugar. The orange juice concentrate magically brings the dough to life with its tang and moisture.
Step 3: Shape and Chill Your Snowballs
Using a small cookie scoop or tablespoon, portion out the dough and roll each into balls with your hands—this part can get a little messy but that’s part of the fun! Next, roll the balls in the chopped coconut you set aside earlier; this gives each cookie its signature snowy coating. Place them on a cookie sheet, then pop them in the fridge until firm, at least 30 minutes. I find chilling helps them hold their shape and the flavors meld beautifully.
Pro Tips for Making Orange Coconut Snowball Cookies Recipe
- Perfect Crumbs: Pulse your wafers and nuts briefly—going too long can make them oily or too powdery, which affects texture.
- Butter Softness: Make sure the butter is softened but not melted; it blends smoothly without making the dough greasy.
- Chill Time: Don’t skip chilling; it helps the cookies firm up and taste better, plus makes rolling easier.
- Rolling Coconut: Use slightly coarsely chopped coconut for better texture and an appealing snowy look.
How to Serve Orange Coconut Snowball Cookies Recipe
Garnishes
I usually keep it simple and just go with the chopped coconut as a garnish—it adds that perfect bite and snowy effect. Sometimes I dust a bit of extra powdered sugar on top for a festive touch. For a pop of color, a few tiny candied orange peel pieces sprinkled on your serving platter look delightful and add an extra zing.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee—perfect for afternoon treats. I’ve also served them alongside fresh fruit or light sorbets at summer parties, which balances the richness with freshness.
Creative Ways to Present
For holiday parties, I like arranging these snowballs on a tiered dessert tray surrounded by sprigs of fresh mint or holly for a festive vibe. Another fun idea is placing each in a mini cupcake liner or wrapping a few in clear cellophane tied with a bright ribbon for gifting—they look so charming and homemade!
Make Ahead and Storage
Storing Leftovers
Your Orange Coconut Snowball Cookies will keep beautifully in an airtight container in the refrigerator for up to a week. I always store them in a single layer to preserve that perfect coconut coating and texture. Just remember to bring them to room temperature before eating so the flavors really shine through!
Freezing
I’ve frozen these cookies a few times with great results—simply freeze them on a tray first, then transfer to a freezer-safe container. They last up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and let them sit briefly at room temperature. It’s a lifesaver for making desserts ahead of big celebrations.
Reheating
Because these are no-bake cookies, reheating is easy: just bring them to room temperature or gently warm in a low-temp oven or microwave for a few seconds if you prefer them softer. Be careful not to overheat, as it can melt the butter and coconut coating.
FAQs
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Can I use fresh orange juice instead of concentrate?
Fresh orange juice doesn’t have the same concentrated flavor or thickness, so it can make the dough too wet and less flavorful. I recommend sticking with orange juice concentrate for the best texture and punch of citrus.
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What if I can’t find vanilla wafer cookies?
If vanilla wafers are hard to find, graham crackers are an excellent substitute—just crush them into fine crumbs. You might want to adjust powdered sugar slightly since graham crackers can be less sweet.
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Can I make these cookies gluten-free?
Yes! Use gluten-free vanilla wafers or gluten-free graham crackers to replace the vanilla wafer cookies, and ensure your other ingredients are gluten-free certified. The rest of the recipe stays the same.
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How do I keep these cookies from sticking together in storage?
Storing them in a single layer with parchment paper between layers if stacking helps prevent sticking. Keeping them chilled also helps the coconut coating stay intact.
Final Thoughts
This Orange Coconut Snowball Cookies Recipe has become one of my go-to desserts when I want something quick, no-fuss, and delightfully different. They bring a burst of sunshine with every bite and are adored by everyone who tries them. I encourage you to give this recipe a whirl—whether for a holiday party, gift, or just a sweet treat at home. Once you make them, you’ll see why my family goes crazy for these little snowballs of joy!
Print
Orange Coconut Snowball Cookies Recipe
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 60 cookies
- Category: No-Bake Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightfully sweet and zesty, these Orange Coconut Snowballs combine the crisp texture of vanilla wafers and pecans with the tropical flavor of coconut and fresh orange juice. Perfect for holiday gatherings or anytime you crave a refreshing, no-bake treat, these bite-sized snowballs are easy to make and pack a flavorful punch.
Ingredients
Dry Ingredients
- 1 12oz box vanilla wafer cookies
- 1 1/4 cups pecans
- 2 cups coconut flakes (sweetened or unsweetened)
- 2 cups powdered sugar
Wet Ingredients
- 3/4 cup orange juice concentrate, mostly thawed (about 6 oz)
- 1/2 tsp vanilla extract
- 1 stick unsalted butter, softened (about 1/2 cup)
Instructions
- Crush dry ingredients: Place the vanilla wafers in a food processor and pulse until they become a very fine crumb. Transfer these crumbs to a large mixing bowl. Next, pulse the pecans in the food processor until finely ground and add them to the bowl with the wafer crumbs.
- Chop coconut: Pulse the coconut flakes in the food processor just until coarsely chopped. Transfer the chopped coconut to a separate shallow dish for rolling the dough later.
- Mix wet and dry ingredients: To the bowl with wafer and pecan crumbs, add the powdered sugar, thawed orange juice concentrate, vanilla extract, and softened butter. Use a hand mixer to blend all ingredients thoroughly until a dough-like consistency forms.
- Form snowballs: Using a small cookie scoop, portion out the dough and then shape each portion into a ball with your hands. Roll each ball in the chopped coconut flakes until fully coated.
- Chill and store: Place the coconut-coated balls on a cookie sheet and chill in the refrigerator until firm, about 1 hour. Transfer the chilled snowballs to an airtight container and keep refrigerated until ready to serve.
Notes
- If only 11oz boxes of vanilla wafers are available, you can add 2-3 sheets of crushed graham crackers to compensate for the missing ounce.
- Alternatively, increase powdered sugar by about 1/3 cup to make up for the reduced wafer amount, but this will make the recipe sweeter.
- Buying two boxes will give you more wafers; any surplus can be used to make banana pudding.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 7g
- Sodium: 25mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
