Newfoundland snowballs are classic no-bake chocolate coconut treats made by briefly boiling sugar, butter, cocoa, and evaporated milk, then mixing in quick-cooking oats and shredded coconut. After the mixture cools, it is rolled into 1- to 1 1/2-inch balls and chilled until firm, creating approximately 30 to 36 delicious snowballs without turning on the oven.
Every bite is soft, fudgy, chewy, and deeply chocolatey, with a delicate coconut finish and satisfying oat texture. This traditional refrigerator treat takes about 15 minutes to prepare, 5 minutes on the stovetop, and 30 to 60 minutes to cool and firm, making it ideal for holidays, bake sales, lunchbox treats, and cozy afternoon snacks.
Jump to RecipeWhy You’ll Love This Recipe
Newfoundland snowballs have the comfort-food appeal of an old-fashioned family recipe, but they are remarkably simple to prepare. The stovetop chocolate mixture comes together in one saucepan, and the finished treats need only a lined tray and refrigerator space.
The texture is what makes these little sweets so memorable. Quick oats give the centers a tender chew, coconut adds a pleasant bite, and the cocoa-butter mixture binds everything into soft, fudgy rounds.
They are also wonderfully practical for entertaining. You can make roughly 30 to 36 snowballs from one batch, place them on a dessert tray, and keep them chilled until guests arrive.
If you enjoy easy chilled desserts, you may also like this no-bake s’mores cheesecake, another sweet option that skips the oven.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Sugar sweetens the mixture and helps create its soft set, while butter contributes richness and a smooth mouthfeel.
- Granulated sugar: Use the full 1 1/2 cups for the traditional sweetness and proper consistency.
- Butter: Salted or unsalted butter works well. If using unsalted butter, the finished snowballs will still have plenty of flavor from the cocoa and coconut.
- Unsweetened cocoa powder: This supplies the deep chocolate taste without adding extra sweetness.
- Evaporated milk: A 12-fluid-ounce can, or 354 mL, provides moisture and creamy dairy richness.
- Vanilla extract: One teaspoon rounds out the chocolate flavor.
- Quick-cooking rolled oats: These soften quickly and hold together more easily than old-fashioned oats.
- Unsweetened shredded coconut: The coconut is mixed into the base and can also be used as an outside coating.
For the most traditional result, choose fine unsweetened coconut rather than large coconut flakes. You will also need an additional 1/2 to 1 cup of coconut for rolling if you want a snowy white finish.
For another chilled dessert idea, keep our easy banana cream cheesecake in mind when planning a no-oven dessert table.
How to Make It Step-by-Step
Step 1: Line a baking sheet or tray with parchment paper and set it beside the stovetop. Measure the oats, coconut, and vanilla in advance because the dry ingredients are added as soon as the hot chocolate mixture leaves the heat.
Step 2: Place the granulated sugar, butter, cocoa powder, and evaporated milk in a medium saucepan. Set the pan over medium heat and stir as the butter melts, making sure the cocoa is dispersed evenly rather than left in dry pockets.
Step 3: Continue heating until the mixture reaches a full boil. Once it is bubbling actively, cook for about 5 minutes while stirring frequently or constantly, scraping the bottom and corners of the saucepan so the chocolate does not scorch.
Step 4: Remove the saucepan from the heat and immediately stir in the vanilla extract. The mixture will be hot and fluid at this stage, which makes it easy to distribute the flavor throughout the chocolate base.
Step 5: Add the 3 cups of quick-cooking oats and 1 1/2 cups of shredded coconut. Stir thoroughly until the oats and coconut are evenly coated and no dry areas remain; the mixture should look thick, glossy, and scoopable.
Step 6: Let the mixture cool until it is firm enough to handle but still soft and pliable. Cooling usually takes part of the 30- to 60-minute chilling and shaping window, and it is much easier to form the balls once the mixture is no longer hot.
Step 7: Scoop portions and roll them between your palms into balls about 1 to 1 1/2 inches in diameter. Keep the sizes as consistent as possible so the batch chills evenly and looks polished on a serving platter.
Step 8: Roll each ball in additional unsweetened coconut if desired, gently pressing the coconut against the surface. Place the finished snowballs on the parchment-lined tray with a little space between them.
Step 9: Refrigerate the tray until the snowballs are firm, then transfer them to a covered container. Serve them cold or let them stand briefly at room temperature for a softer, fudgier bite.
For a savory project to make while these treats chill, try this no-knead focaccia bread recipe.
Pro Tips for Perfect Snowballs
The five-minute boil is the most important technical detail in this recipe. If the mixture is undercooked, the snowballs may remain loose and difficult to shape; if it is boiled for too long, the finished treats can become dry or crumbly.
Use medium heat rather than rushing the process over high heat. Gentle, controlled cooking gives the sugar, butter, cocoa, and milk time to combine while frequent stirring protects the bottom of the pan.
- Choose quick oats: They absorb the chocolate mixture efficiently and produce a cohesive, tender texture.
- Cool before shaping: Hot mixture is messy and can make uneven balls, while fully cold mixture may be difficult to roll.
- Keep your hands lightly damp: A small amount of water on your palms can reduce sticking while you shape the snowballs.
- Use a cookie scoop: A scoop helps create 30 to 36 treats with similar portions.
- Stir completely: Scrape the base and sides of the bowl or saucepan so every oat receives a coating of chocolate.
Old-fashioned oats can be used in some versions, but they create a chewier, less cohesive snowball. For the easiest shaping and the most familiar Newfoundland texture, quick-cooking rolled oats are the better choice.
For a playful dessert project, these snowballs can share a platter with our festive turkey brownies, especially at a family gathering.
Storage and Serving
Newfoundland snowballs should be stored covered in the refrigerator. Chilling keeps their shape firm and protects the oats and coconut from drying out.
Arrange them in a single layer when possible, or place parchment paper between layers in a container. They are especially enjoyable straight from the refrigerator, though allowing one to sit for a few minutes creates a softer texture.
These treats are ideal for holiday cookie exchanges, school-safe dessert tables when ingredients are checked carefully, afternoon coffee, and make-ahead entertaining. Place them in small paper candy cups for a tidy presentation and easy serving.
Because the recipe produces a generous batch, you can make smaller 1-inch snowballs for a dessert buffet or slightly larger 1 1/2-inch balls for a more substantial treat. Keep the size consistent within each batch so the coconut coating looks even.
If you are building a larger homemade spread, pair the sweet tray with homemade breadsticks for a simple sweet-and-savory table.
Recipe Variations
This recipe follows a common Newfoundland formula using 1 1/2 cups of sugar, 3/4 cup of butter, 3 tablespoons of cocoa, evaporated milk, oats, and coconut. Other published Newfoundland versions may use 1 cup of butter and 2 cups of sugar, so family recipes can taste and set slightly differently.
Coconut quantities also vary from 1 to 2 cups. The listed 1 1/2 cups gives the mixture a balanced coconut flavor, while extra coconut on the outside creates the characteristic snowy appearance.
Vanilla may be omitted in some traditional versions or reduced to 1/2 teaspoon. The full teaspoon used here gives the chocolate a warm, rounded flavor without overpowering the coconut.
For a subtle presentation change, divide the extra rolling coconut into separate bowls and tint one portion with a very small amount of food coloring for a festive holiday assortment. Keep the base recipe unchanged so the classic chocolate-coconut flavor remains at the center.
Newfoundland Snowballs
Ingredients
Method
- Line a baking sheet or tray with parchment paper. Measure the oats and coconut before beginning so they can be stirred into the hot mixture promptly.
- Add the sugar, butter, cocoa powder, and evaporated milk to a saucepan. Heat over medium heat, stirring until the butter melts and the mixture reaches a full boil.
- Once boiling, cook for about 5 minutes, stirring frequently or constantly to prevent scorching. Remove the saucepan from the heat and stir in the vanilla extract.
- Add the quick-cooking oats and 1 1/2 cups shredded coconut. Mix thoroughly until every oat and coconut strand is evenly coated with the chocolate mixture.
- Let the mixture cool until firm enough to handle but still soft and pliable. Scoop portions and roll them into 1- to 1 1/2-inch balls, then roll in additional coconut if desired.
- Arrange the snowballs on the parchment-lined tray and refrigerate until firm. Store the finished treats covered in the refrigerator.
Notes
Final Thoughts
Newfoundland snowballs are proof that an unforgettable dessert does not need an oven or a long ingredient list. A brief five-minute stovetop boil, a generous stir with quick oats and coconut, and a little refrigerator time create soft, fudgy treats with genuine old-fashioned charm.
Remember the key points: use quick-cooking oats, stir often while the chocolate mixture boils, cool it until pliable, and shape the snowballs before they become completely firm. Finish them with extra coconut for that classic snowy look, then keep them covered and chilled until serving.
Make a batch for a holiday gathering, a weekend treat, or simply whenever you want a chocolate dessert that feels homemade and comforting. Once you taste the chewy oats, creamy cocoa mixture, and coconut coating together, this Newfoundland classic is likely to become a regular in your no-bake recipe collection.