There’s something about the holidays that awakens cravings for the snacks and sweets of childhood. For me, that craving always points to Newfoundland snowball cookies—no-bake treats my nan used to tuck into tins and mail every December. These chewy, chocolatey balls are rolled in coconut and remind me of frosty East Coast mornings. If you’re after a classic snowball cookie recipe or a straightforward Newfoundland snowballs recipe, this is a reliable, nostalgic version that shows up on cookie trays across Atlantic Canada.
If you want a traditional holiday treat that’s easy to make, stores well in the fridge or freezer, and tastes like a bite of Christmas, this recipe delivers.
Recipe
Newfoundland Snowballs
Ingredients:
Snowball Base
- 3 cups granulated sugar
- 3/4 cup butter, melted
- 1 1/2 cups evaporated milk (1 can)
- 3 cups rolled oats (large flake / old-fashioned)
- 1 cup unsweetened fine coconut
- 3/4 cup cocoa powder
- 1/8 tsp ground cinnamon (just a pinch)
- 1 tsp vanilla extract
- Pinch of salt
For Rolling
- 1 1/2 cups unsweetened fine coconut
Instructions:
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Add the sugar, melted butter, and evaporated milk to a large pot over medium heat.
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Bring the mixture to a gentle boil and cook for 5–6 minutes until it thickens and becomes glossy. Do not stir once it begins to boil.
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While it’s heating, mix the rolled oats, 1 cup of coconut, cocoa powder, cinnamon, and a pinch of salt in a large bowl.
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Remove the pot from the heat and stir in the vanilla.
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Pour the hot mixture over the dry ingredients and stir until everything is evenly combined. The mix will look loose at first—that’s normal.
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Cover and refrigerate until the mixture firms up enough to roll, about 1–2 hours. Chilling longer, even overnight, makes rolling easier.
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Scoop portions and roll into balls with your hands. A small bowl of water to dampen your palms helps prevent sticking.
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Roll each ball in the extra coconut until fully coated.
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Store the snowballs in an airtight container in the fridge for up to a week, or freeze them for longer storage.
Enjoy!
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What Are Newfoundland Snowballs?
Newfoundland snowballs are no-bake chocolate oat cookies rolled in coconut. Made on the stovetop, they’re dense, chewy, and sweet with a balanced cocoa-coconut flavor that tastes like home. Unlike buttery pecan snowballs or Russian tea cakes, these rely on oats and a cooked sugar-butter base to hold them together.
The Backstory: Cookies from Nan
Every Christmas my sister and I waited for a package from Nan in Newfoundland. Tins layered with foil held an assortment of baked goods, but the snowballs were our favorite—sweet but not cloying, chewy, chocolatey, and excellent straight from the fridge. Those memories of sneaking an extra cookie before dinner are why this traditional Newfoundland snowballs recipe is so special to me.
Why I Love This Snowball Cookies Recipe (And Why You Will Too)
First, no oven is required—perfect when your oven is full with other holiday baking. The wet base of butter, sugar, and evaporated milk is gently boiled until glossy, creating a candy-like binder. That hot mixture is folded into oats, coconut, and cocoa, chilled until firm, then rolled and coated in coconut.
The result is classic snowball cookies that keep well for a week in the fridge and freeze beautifully for quick treats later.
Tips and Tricks for Perfect Snowball Cookies
- Use old-fashioned (large flake) oats for the best texture—quick oats will break down too much.
- Once the sugar-butter-milk mixture reaches a boil, don’t stir; let it simmer gently for 5–6 minutes until glossy, similar to making fudge.
- No special equipment needed—just a pot, a bowl, and chilled hands.
- Chill the mixture fully before rolling; 1–2 hours is usually enough and overnight chilling makes scooping easier.
- Keep a small bowl of water nearby to dampen your hands while rolling to prevent sticking.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Substitutions and Variations For This Snowball Cookies Recipe
If you want to tweak the recipe while keeping its character, try these simple variations:
- Swap evaporated milk for whole milk if needed—expect a slightly softer texture.
- If you love coconut, add a little extra to the mixture for more chew.
- Add a pinch of nutmeg or a small amount of instant espresso powder to deepen the chocolate flavor.
- Omit the cinnamon if you prefer—its presence here is subtle.
- This recipe is nut-free by default, making it a good option for nut-free snack trays.
What Makes Newfoundland Snowballs So Special?
These snowballs combine pantry staples—oats, sugar, cocoa, butter—into something comforting and nostalgic. No eggs, flour, or baking powder are required, and the stovetop method makes them quick and no-fuss. They’re ideal for holiday baking marathons, gifting, or building a cookie platter because they’re simple to make and store well.
How to Make Newfoundland Snowballs
Bring the wet mixture to a gentle boil on the stove (don’t stir once it starts boiling), then pour it over the dry mix of oats, coconut, and cocoa. Chill until firm, scoop and roll into balls, then coat in unsweetened coconut. That’s all—simple, comforting, and hard to stop eating.
Final Thoughts
Whether you’re baking for a party, filling a cookie tin for gifting, or chasing a nostalgic taste of the East Coast, Newfoundland snowballs are a must-make. They’re quick, satisfying, and freezer-friendly—make a double batch and you’ll always have a little piece of Christmas ready.
Other Recipes You Will Love!
Coconut Rice Krispie Squares (Sweet, Salty & No-Bake)
Thumbprint Cookie Recipe
Chocolate Chip Shortbread Cookies with Pistachios