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–+ servings
Lemon Coconut Snowballs

Zesty Lemon Coconut Snowballs for a Sweet Guilt-Free Treat

Lemon Coconut Snowballs are a refreshing no-bake treat perfect for a sweet guilt-free snack.
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Prep Time 15 minutes
Refrigeration Time 30 minutes
Total Time 45 minutes
Servings: 12 snowballs
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Snowballs
  • 1 cup Almond Flour Provides a gluten-free nutty base; can substitute with coconut flour or oat flour.
  • 1 cup Unsweetened Shredded Coconut Adds texture and coconut flavor.
  • 1/3 cup Pure Maple Syrup Natural sweetener; can use agave or honey as alternatives.
  • 2 medium Lemons Zest and juice; always use fresh.
  • 1 teaspoon Pure Vanilla Extract Use pure extract for the best flavor.
  • 1 pinch Sea Salt Balances sweetness.
For the Coating
  • 1 cup Extra Shredded Coconut For rolling the snowballs.

Equipment

  • Mixing Bowl
  • whisk
  • spoon
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Lemon Coconut Snowballs
  1. Combine 1 cup of almond flour, 1 cup of unsweetened shredded coconut, and a pinch of sea salt in a large bowl. Whisk until no lumps remain.
  2. Add 1/3 cup of pure maple syrup, the zest and juice of 2 medium lemons, and 1 teaspoon of pure vanilla extract to the dry mixture. Stir until fully combined.
  3. If the mixture is too dry, gradually add more lemon juice or water until it's moldable.
  4. Scoop out portions with a tablespoon and roll into 1-inch balls, placing them on a parchment-lined baking sheet.
  5. Roll each ball in extra shredded coconut to coat.
  6. Refrigerate the baking sheet for at least 30 minutes to firm the snowballs.

Nutrition

Serving: 1snowballCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 4gVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These Lemon Coconut Snowballs can be stored in an airtight container for up to a week in the refrigerator or up to three months in the freezer. Allow to thaw before serving.

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