A decadent cross between s'mores and Mounds candy bars, you only need four ingredients to whip up these no-bake coconut snowball cookies.
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Things You'll Need
2 cups crushed graham crackers (1 package inside a box or about 10 full crackers)
1 14-ounce can sweetened condensed milk
4 cups sweetened coconut flakes, divided
1 cup chocolate chips
Step 1: Prepare Graham Cracker Crumbs
In a food processor, grind the graham crackers by pulsing until the crumbs resemble course sand.
No food processor? Put the graham crackers into a zip-top bag, seal it, and use a rolling pin to crush them inside the bag. Pour the crumbs into a large mixing bowl and use a sturdy wooden spoon to combine the remaining ingredients.
Step 2: Add Remaining Ingredients
Add the sweetened condensed milk plus 1 cup of the coconut, and pulse again.
Pour the chocolate chips in last, taking care not to chop them with the mixer's blade. If necessary, use a spoon to incorporate. Note: The mixture will be very thick.
Step 3: Create Balls
Pour the remaining 3 cups of coconut onto a small baking sheet with a non-stick liner and drop 1-inch balls of batter, one at a time. Roll into a ball, coating with coconut as you go.
The batter will be firmer and hold its shape better if you allow it cool in the refrigerator for 1 hour before moving onto this step.
Step 4: Chill
Assemble all the balls onto a baking sheet lined with parchment paper and chill in the refrigerator for 1 hour or more.
The dough will soften at room temperature. If your balls start to lose their shape while you're assembling them, chill in the freezer for 10 minutes then roll them in your palms again to reshape as needed.
Store in an airtight container in the fridge or a zip-top bag in the freezer.