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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.
Course Snack
Cuisine American, Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 108kcal
Author Michelle


For coating:

  • ¼ C fine shredded coconut unsweetened

For the snowballs:

  • ½ C almond flour
  • ½ C shredded coconut unsweetened
  • 2 teaspoon matcha
  • 2 tablespoon maple syrup or any liquid sweetener to taste
  • ½ teaspoon coconut extract or sub vanilla or almond extract
  • 2 tablespoon almond milk


Coconut coating:

  • Place fine shredded coconut into a small bowl and set aside. This will be for coating the balls. (Note: if the coconut flakes are large, place into a coffee grinder and pulse a few times, until light and powdery).

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 coconut flakes. Repeat with the remainder.
  • Place the coated snowballs in a container and store in the fridge.


Calories: 108kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 47mg | Fiber: 2g | Sugar: 6g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg