Matcha Coconut Snowballs

This recipe for Matcha Coconut Snowballs features healthy pantry ingredients combined together to become a delicious, portable snack. Coconut, almond flour, matcha, milk and a little sweetener bind these cute morels together.

Why you'll love this recipe

This recipe literally only takes a few minutes to make, as long as you've got a food processor.

These Matcha Coconut Snowballs don't require any baking.

They're vegan, dairy-free, gluten-free and only contain 6 ingredients.

Best of all, they're relatively healthy and a delicious snack for when you're on-the-go! 

6 ingredients you'll need

They are made with only 6 healthy and wholesome ingredients:

• almond flour: is almond nut ground into a flour/powdery consistency, used commonly in macarons and as a frangipane filling in croissants; you can find it in grocery and health food stores
• shredded coconut: also known as coconut flakes; choose unsweetened coconut flakes if you can. If you use sweetened coconut, you can decrease the amount of sweetener; you'll need extra coconut for coating the exterior of the snowballs
• matcha: use the highest quality matcha for the best flavour and colour
• maple syrup: or any liquid sweetener that you like, such as honey
• coconut extract: optional, enhances the coconut flavour; you can also use vanilla or almond extract instead
• almond milk: or any milk that you like, such as coconut milk; if you're not vegan you can use regular milk

How to make them

Coconut coating:

Place fine shredded coconut into a small bowl and set aside.

Note: if the coconut flakes are large, place into a coffee grinder and pulse a few times, until light and powdery. Be sure not to over do it, or the coconut will become a paste.

Make the matcha coconut snowballs:

In a food processor, combine together the almond flour, shredded coconut, matcha, maple syrup, coconut extract, and almond milk.

Pulse until the mixture comes together. (When the mixture is pressed together, it should hold its shape).

Use a small ice cream scoop (or tablespoon) to form balls.

Roll the mixture between your hands until it is a round sphere.

Coat the entire exterior of the ball with the fine coconut flakes. Repeat with the remainder.

Place the coated snowballs in a container and store in the fridge.

How to enjoy & store

You can enjoy the Matcha Coconut Snowballs right away.

Or store in an airtight container in the fridge for up to 1 week.

Alternatively, you can freeze the Matcha Coconut Snowballs for up to 1 month.

You can enjoy them straight from the freezer, or let them come to room temperature before eating.

Tips & substitutions

If you're not vegan, you can use regular milk and substitute honey for the maple syrup. 

Omit the matcha green tea for a classic coconut snowball.

If your coconut flakes are large, use a coffee grinder to blitz them into a finer texture.

Also, if you're using sweetened coconut flakes, you can reduce the amount of maple syrup.

My favourite way of scooping the balls is using a small ice cream scoop with a trigger. It helps keep all the snowballs a uniform size.

Other recipes you may like

Be sure to check out these recipes:

Matcha Almond Flour Brownies

Chocolate Coconut Almond Date Balls

Matcha Coconut Loaf

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Matcha Almond Bostock

Matcha Coconut Cream Buns

Let me know if you try out this recipe for these no-bake Matcha Coconut Snowballs -- tag me on Instagram @siftandsimmer or leave me a comment below.