Here’s your full, expanded Coconut Raspberry Snowball Truffles recipe — complete with a sweet introduction, detailed ingredients, step-by-step instructions, little historical tidbits, and a heartwarming conclusion for dessert lovers.
Coconut Raspberry Snowball Truffles
Bite-sized bliss with a berry surprise! These no-bake truffles have a tangy-sweet raspberry center wrapped in creamy coconut goodness. With just 6 ingredients, they’re the kind of treat that disappears faster than you can say “another one, please.” Perfect for holidays, tea parties, or whenever you need something a little magical.
📜 A Little History
The “snowball” treat has roots in various culinary traditions — from coconut-covered confections in Europe to powdered sugar snowballs in North America. Adding a raspberry center is a modern twist, inspired by the popularity of berry-filled chocolates. These truffles combine the festive look of old-fashioned holiday treats with the juicy surprise of fruit preserves.
📝 Ingredients (Makes about 20 truffles)
Raspberry Centers
- ¾ cup raspberry jam or preserves (seedless preferred for smoothness)
- 1 tsp fresh lemon juice (to brighten flavor)
Coconut Coating & Truffle Shell
- 2 cups sweetened shredded coconut, divided
- 1 ½ cups white chocolate chips (or chopped white chocolate)
- ½ cup sweetened condensed milk
- 1 tsp pure vanilla extract
👩🍳 Instructions
Step 1 – Make the Raspberry Centers
- In a small bowl, stir together the raspberry jam and lemon juice until smooth.
- Drop small ½-teaspoon amounts onto a parchment-lined tray.
- Freeze for 30–40 minutes or until firm enough to handle.
Step 2 – Prepare the Coconut Mixture
- In a microwave-safe bowl, melt the white chocolate chips in 20-second bursts, stirring each time until smooth.
- Stir in the sweetened condensed milk, vanilla extract, and 1 cup shredded coconut until fully combined.
- Chill the mixture in the fridge for 15–20 minutes so it firms slightly.
Step 3 – Form the Truffles
- Scoop a tablespoon of the coconut mixture, flatten it slightly in your palm.
- Place a frozen raspberry center in the middle, then wrap the coconut mixture around it, sealing completely.
- Roll into a smooth ball.
Step 4 – Coat in Snowy Coconut
- Roll each truffle in the remaining 1 cup shredded coconut until fully coated.
- Place on a lined tray and chill for at least 1 hour before serving.
💡 Methods & Tips
- No-mess rolling: Lightly coat your hands with powdered sugar or chill the mixture longer to make rolling easier.
- Flavor twist: Swap raspberry jam for strawberry, cherry, or even lemon curd for variety.
- Storage: Keep truffles in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
💖 For the Lovers of Sweet Things
If you adore the contrast of creamy and fruity, these truffles are your new love affair. The tangy raspberry heart makes each bite feel like a tiny celebration. Perfect for gifting in little boxes, lining up on a festive platter, or enjoying with a cup of tea while curled up in a blanket.
🎀 Conclusion
Coconut Raspberry Snowball Truffles are proof that you don’t need complicated recipes to create something extraordinary. With their jewel-like centers and snowy coating, they’re the dessert equivalent of a cozy winter’s day wrapped in sweetness. One bite, and you’ll understand why they’re dangerously poppable.
If you want, I can also give you a beautiful holiday-style presentation & packaging guide so they look like luxury chocolate shop treats. Would you like me to make that?