If you have a sweet tooth and love a little tropical twist to your treats, you’re absolutely going to adore this Orange Coconut Snowball Cookies Recipe. These cookies blend zesty orange flavor with creamy coconut and a delightful crunch from pecans, all wrapped up in soft, melt-in-your-mouth vanilla wafer crumbs. Trust me, once you bite into one, you’ll be hooked—and honestly, they come together in no time, so you won’t be stuck in the kitchen all day either!
Why You’ll Love This Recipe
- Burst of Flavor: The orange juice concentrate adds a refreshing tang that perfectly balances the sweet coconut and nuts.
- No Baking Required: These cookies come together quickly and just need chilling, which is perfect if you’re short on oven time.
- Crowd-Pleaser: Everyone from family to friends goes crazy for these—trust me, they disappear fast at parties.
- Versatile & Easy: You can make big batches ahead of time and adapt ingredients to suit your taste and pantry.
Ingredients You’ll Need
This Orange Coconut Snowball Cookies Recipe relies on a few key ingredients that work beautifully together to create that dreamy texture and flavor combo. I always find it best to gather everything before starting—especially to check if your coconut flakes are sweetened or not, since that impacts the final sweetness.
- Vanilla wafer cookies: Look for classic vanilla wafers; they form the base crumb and give the cookies that familiar, buttery crunch.
- Pecans: They add a subtle nutty richness and just the right amount of texture contrast.
- Coconut flakes: You decide sweetened or unsweetened based on your preference. Sweetened make it more dessert-like; unsweetened keeps it lighter.
- Powdered sugar: Essential for sweetness and that melt-in-your-mouth feel.
- Orange juice concentrate: This is the magical ingredient for fresh citrus flavor; make sure it’s mostly thawed for easy mixing.
- Vanilla extract: A splash rounds out the flavor beautifully and adds warmth.
- Unsalted butter: Softened butter binds everything together and adds richness.
Variations
I like to tweak this Orange Coconut Snowball Cookies Recipe from time to time, depending on the occasion or what I have on hand. It’s amazing how a little swap can change the vibe of these cookies—for instance, going nuts-free or adding some extra citrus zest.
- Nuts-Free Version: I once made these for a friend with nut allergies by swapping out pecans for extra vanilla wafers and a few more coconut flakes; they still turned out fantastic.
- Extra Zesty: Adding fresh orange zest to the dough amps up the citrus flavor, which my family absolutely loved.
- Texture Boost: Try toasting the coconut flakes lightly before rolling for a deeper flavor and crunch.
- Sweetness Adjustments: If you prefer the cookies less sweet, go for unsweetened coconut and reduce the powdered sugar slightly—it’s all about balancing to your taste.
How to Make Orange Coconut Snowball Cookies Recipe
Step 1: Crush Your Cookies and Nuts
Start by pulsing your vanilla wafers in a food processor until they turn into very fine crumbs—that’s the base of these cookies. Then pulse your pecans till they’re finely chopped but still showing some texture. Toss those into a large mixing bowl. Finally, pulse the coconut flakes just enough to coarsely chop them and transfer to a separate shallow dish—this will be for rolling the cookie balls later. I love this step because it quickly transforms simple ingredients into the perfect crumbly base.
Step 2: Mix the Dough
Next, add your powdered sugar, mostly thawed orange juice concentrate, vanilla extract, and softened butter to your pecan-wafer crumb mix. Grab a hand mixer and blend everything until the dough comes together nicely. It should feel a bit sticky but firm enough to shape. If it’s too crumbly, a tiny extra dab of butter helps. This is exactly when the bright orange aroma starts to fill the kitchen—I swear this is my favorite part of making this recipe.
Step 3: Shape and Coat Your Cookies
Using a small cookie scoop or a spoon, portion the dough into bite-sized balls and gently roll each one between your hands to smooth the shape. Then roll each ball in the chopped coconut flakes you set aside earlier, coating them well. Place them on a cookie sheet with a bit of space between each cookie. Don’t worry if some crumbs fall off—it’s all part of the homemade charm.
Step 4: Chill and Serve
Pop your tray of orange coconut snowballs into the fridge for at least an hour to firm up. When they’re chilled, they hold their shape perfectly and taste extra refreshing. I usually keep them refrigerated and find that their flavor even intensifies after a day or two, which makes them a great make-ahead treat!
Pro Tips for Making Orange Coconut Snowball Cookies Recipe
- Cookie Crumb Consistency: Pulse the wafers until just fine crumbs—not powdery—to keep light texture.
- Orange Juice Concentrate: Be sure it’s mostly thawed and measured well; too much liquid can make dough too wet.
- Butter Temperature: Use softened, not melted butter for the best dough consistency and flavor.
- Rolling Tip: Chill the dough if it feels too sticky before rolling to avoid coconut flakes falling off.
How to Serve Orange Coconut Snowball Cookies Recipe
Garnishes
I usually stick to rolling these cookies in chopped coconut for that signature snowball look and flavor, but if I want to get fancy, a tiny dusting of powdered sugar on top gives them a pretty frosted touch. Sometimes I sprinkle a little grated orange zest on top right after rolling to punch up that citrus flair—it’s subtle but sooo tasty.
Side Dishes
If I’m serving these at a party or casual gathering, I love pairing them with a light, fruity tea or even a coconut-flavored iced latte to echo the tropical vibes. They also go well alongside fresh fruit platters or a creamy cheesecake if you want to balance flavors and textures.
Creative Ways to Present
For special occasions, I’ve arranged these orange coconut snowballs in little paper cupcake liners on a tiered dessert stand—makes for an eye-catching display. Another fun idea I tried was stacking them in small mason jars tied with a ribbon as sweet edible gifts. They feel festive and look so charming without extra effort.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container inside the fridge to maintain freshness. They’ll stay deliciously moist and flavorful for up to a week, though I have to warn you—they rarely last that long in my house!
Freezing
Freezing these cookies works surprisingly well. After forming and rolling, I place them on a tray to freeze individually until solid, then transfer them to a freezer-safe container. When I want a treat, I pull a few out to thaw at room temperature, and they taste as fresh as day one.
Reheating
Since these are no-bake and served chilled, I don’t reheat them. However, if you prefer them slightly softer, letting them sit at room temperature for 10–15 minutes before enjoying does the trick nicely.
FAQs
-
Can I use shredded coconut instead of coconut flakes for the Orange Coconut Snowball Cookies Recipe?
Great question! Yes, you can use shredded coconut, but keep in mind the texture will differ a bit—it might be less coarse which can affect the rolling part. If you use shredded, consider toasting it lightly first to help with rolling and flavor.
-
Do I have to use orange juice concentrate or can fresh orange juice work?
Orange juice concentrate works best here because it adds vibrant flavor without too much liquid, which keeps the dough from getting soggy. Fresh orange juice might make the mixture too wet unless you reduce the amount or add a bit more cookie crumbs to balance it.
-
How do I make Orange Coconut Snowball Cookies Recipe if I only find 11oz vanilla wafer boxes?
If you find 11oz boxes, no worries! I learned that adding 2–3 sheets of graham crackers crushed can make up the difference nicely. Alternatively, you can add a little more powdered sugar, but be mindful it will sweeten the mix more.
-
Can I make these cookies vegan?
Making this recipe vegan would mean swapping out butter for a plant-based alternative and ensuring your vanilla wafers are vegan-friendly. The texture might vary a bit, but it’s definitely doable with some experimentation on your end!
Final Thoughts
This Orange Coconut Snowball Cookies Recipe is truly a favorite of mine for good reason—they’re quick to prepare, bursting with cozy and tropical flavors, and somehow feel both special and homey all at once. Whether you’re making them for a holiday party, a casual coffee date, or just because, I promise they’ll bring smiles all around. Give this recipe a try and let yourself fall in love with these little snowball gems—I’m excited for you to share them with your loved ones just like I do!
Print
Orange Coconut Snowball Cookies Recipe
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 60 snowballs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightfully chewy Orange Coconut Snowballs combine the bright citrus flavor of orange juice concentrate with the rich texture of vanilla wafers, pecans, and sweet coconut flakes. These no-bake treats are easy to prepare, making them perfect for holiday parties, snacks, or dessert platters. They are rolled in coconut flakes for a snowy exterior and chilled until firm, offering a refreshing and unique twist on traditional snowball cookies.
Ingredients
Dry Ingredients
- 1 12oz box vanilla wafer cookies
- 1 1/4 cup 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
Instructions
- Prepare the dry ingredients: In a food processor, pulse the vanilla wafers until they become a very fine crumb. Transfer the crumbs to a large mixing bowl. Next, pulse the pecans into fine crumbs and add them to the bowl with the wafer crumbs. Separately, pulse the coconut flakes in the food processor until they are coarsely chopped and set them aside in a shallow dish for rolling.
- Mix wet and dry components: Add the powdered sugar, mostly thawed orange juice concentrate, vanilla extract, and softened unsalted butter to the mixing bowl containing the wafer and pecan crumbs. Using a hand mixer, combine all the ingredients thoroughly until a uniform dough forms.
- Form and coat the snowballs: Use a small cookie scoop to portion the dough into evenly sized scoops. With your hands, roll each scoop into a smooth ball. Then, roll each ball in the coarsely chopped coconut flakes, ensuring an even coating that mimics a snowy appearance.
- Chill and store: Place the coated snowballs onto a cookie sheet and chill them in the refrigerator until they are firm, usually about 1 hour. Once firm, transfer the snowballs to a storage container and keep refrigerated until serving.
Notes
- If only 11oz boxes of vanilla wafers are available, add 2-3 sheets of graham crackers crushed to make up the difference in volume.
- Alternatively, increase powdered sugar by 1/3 cup to compensate, though this will make the snowballs sweeter.
- Buying two boxes of vanilla wafers can supply the exact needed quantity and allow you to use any extra wafers for recipes like banana pudding.
Nutrition
- Serving Size: 1 snowball (approx. 15g)
- Calories: 85
- Sugar: 10g
- Sodium: 15mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 10mg
