Home » Recipes » Hand-Shaped Cookies » Ball Cookies » Cocoa Oat Snowballs

Cocoa Oat Snowballs

Cocoa Oat Snowballs

Cocoa Oat Snowballs

0 from 0 votes
Cocoa Oat Snowballs
4.5 rating based on 12,345 ratings
4.5/5 (6)
Course: Ball Cookies, No-Bake CookiesDifficulty: Easy



A no-bake ball with an oatmeal and cocoa center rolled in coconut for a snowy appearance.


  • 1 cup butter or margarine, softened

  • 4 tablespoons water

  • 1 teaspoon vanilla extract

  • 6 tablespoons cocoa powder

  • 1-1/2 cup granulated sugar

  • 4 cups quick-cooking oats

  • powdered sugar

  • flaked coconut and/or finely chopped nuts


  • Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1-inch balls. Add more water if necessary to make the dough stick together. Divide the balls in half. Roll half the balls in coconut and then powdered sugar, then roll the other half in the chopped nuts. Refrigerate until serving.


  • This recipe was originally posted under the name “Eskimo Snowballs”. We’ve re-named the recipe, but retain a textual reference here so that anyone searching for these terms can find the recipe.
  • Photo by Marco Verch under Creative Commons license.


Name & Location
(example: Sue in LA)

A family favorite. I make a large batch every year. I've never been able to get the coconut to stick well though and the powdered sugar dissolves some sometimes. I bring a little baggie of powdered sugar to spruce them up when I bring them to parties.
- A Baker

I have been making this for years at Christmas time. It as become my grandson's favorite cookie. He requests it all the time. It is a good snack because it is nut and gluten free.
- A Baker

Love this recipe. Been a tradition to make at Christmas and this year was the only food my sister requested I bring for Christmas. We like them best only rolled in powdered sugar and I don't even use nuts or coconut any longer. Revommeded but most either love or hate them.
- PrincessButterfly

I remember this recipe from the 1970's and my Grandmother before that. We, the kids and I, rolled them into balls by hand and then refridgerated them. After an hour or so we used the powdered sugar on them and put them back in the freezer for whenever we wanted a yummy snack.
- James

So yummy. Hard to find a lactose free cookie recipe (just substitute margerine for lactose free margerine) that tastes good. As long as you chill them in the fridge for an hour or so, they are awesome!
- A Baker

I made these a few weeks ago and was not crazy about them. I think it was a textural issue in that unless they are refridgerated they were soft and felt strange in the mouth. Once they set they were a little better. Also works better if you roll in coconut first and then the confectioners sugar otherwise they aren't white. I think I will stick to traditional no bake cookies.
- A Baker
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: