If there’s one treat that embodies the warmth, nostalgia, and homemade charm of Atlantic Canada, it’s Newfoundland Snowballs. These no-bake chocolate oatmeal balls rolled in fluffy coconut are a staple across Newfoundland households—especially during Christmas, potlucks, and special gatherings. They’re rich, chewy, chocolatey, and wonderfully simple. Every bite feels like the comforting hug of a homemade dessert passed down from generation to generation.

This recipe for Perfect Newfoundland Snowballs brings together the very best of the traditional method: a silky chocolate mixture cooked briefly on the stove, hearty rolled oats for texture, sweet coconut coating for that signature “snowy” look, and classic vanilla for perfect balance.

What Makes Newfoundland Snowballs So Special?

Newfoundland recipes are known for being resourceful, humble, and made with simple pantry staples. That’s exactly what snowballs are: no oven required, inexpensive ingredients, and very fast to make.

They’re also:

• Perfect for gifting
• Ideal for cookie tins or holiday exchanges
• Great for kids to help make
• Shelf-stable for days and freezer-friendly

Each snowball has a chewy interior with a soft chocolate flavor and just the right amount of sweetness. The coconut coating gives a beautiful contrast—light, snowy, and decorative.

A Brief History of Newfoundland Snowballs

This dessert originated in Newfoundland and Labrador, where households relied heavily on ingredients that were easy to store long-term. Evaporated milk, cocoa powder, butter, oats, and coconut were all pantry essentials. Snowballs became a popular no-bake treat because they required no fresh dairy, no oven, and very little effort.

Over time, nearly every family developed its own version. Some use more cocoa, some add coconut inside the mixture, some prefer them chewier or firmer. But no matter the variation, the heart of the recipe remains the same: warmth, simplicity, and tradition.

Ingredients for Perfect Newfoundland Snowballs

• 2 cups rolled oats
• 1 cup shredded sweetened coconut (plus extra for coating)
• ½ cup unsweetened cocoa powder
• ½ cup butter
• 1 cup brown sugar
• ½ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Prep the Coconut for Rolling
   Place extra shredded coconut into a shallow bowl or plate. Set aside.
2. Combine Dry Ingredients
   In a large mixing bowl, add rolled oats, 1 cup shredded coconut, cocoa powder, and salt. Stir well.
3. Make the Chocolate Sauce
   In a saucepan over medium heat, melt butter. Add brown sugar and milk, stirring constantly. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally.
4. Add Vanilla
   Remove from heat and stir in vanilla extract.
5. Combine Sauce and Dry Mixture
   Pour the hot chocolate mixture over the oat mixture. Mix thoroughly until oats are coated and everything is evenly combined.
6. Chill Slightly
   Let the mixture cool for 10–15 minutes to make shaping easier.
7. Shape the Snowballs
   Scoop tablespoons of mixture and roll into balls using your hands.
8. Coat in Coconut
   Roll each ball in the prepared shredded coconut to fully coat.
9. Chill Until Firm
   Refrigerate for at least 30 minutes before serving.
10. Enjoy
    Serve chilled or at room temperature.

Perfect Newfoundland Snowballs

A classic Canadian no-bake chocolate and coconut treat made with oats, cocoa, and a rich caramel-style sauce. Soft, chewy, and perfect for the holidays.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 24 snowballs

Course: Dessert, Snack

Cuisine: Canadian

Calories: 140

Ingredients

  

Snowball Mixture

• 2 cups rolled oats
• 1 cup shredded coconut sweetened
• 0.5 cup unsweetened cocoa powder
• 0.25 tsp salt

Chocolate Sauce

• 0.5 cup butter
• 1 cup brown sugar
• 0.5 cup milk
• 1 tsp vanilla extract

Coating

• extra shredded coconut for rolling

Equipment

• Saucepan
• Mixing bowl
• Baking sheet
• Spoon or cookie scoop

Method

 

1. Place extra coconut in a shallow dish for coating.
2. In a large bowl, mix rolled oats, 1 cup coconut, cocoa powder, and salt.
3. In a saucepan, melt butter over medium heat. Add brown sugar and milk and bring to a gentle simmer for 3 minutes.
4. Remove from heat and stir in vanilla extract.
5. Pour chocolate sauce over oat mixture and stir until fully combined.
6. Let the mixture cool for 10–15 minutes.
7. Shape into balls using a spoon or scoop.
8. Roll each ball in shredded coconut to coat.
9. Refrigerate for 30 minutes before serving.

Notes

For firmer snowballs, add extra oats. For softer, add a splash more milk.

Tips for Perfect Snowballs

1. Don’t Overcook the Chocolate Sauce

If it boils too long, the final texture becomes dry. A gentle simmer is perfect.

2. Use Rolled Oats, Not Instant

Rolled oats give the chewy, traditional texture. Instant oats become mushy.

3. Chill Before Rolling If Sticky

Even 10 minutes in the fridge makes the mixture easier to handle.

4. Use Fresh Coconut for Best Coating

It should be soft and fluffy, not dried-out.

5. Double the Batch for Holidays

These disappear fast—Newfoundland families often make huge batches.

Variations to Try

Mint Chocolate Snowballs

Add ½ teaspoon peppermint extract.

Cherry Snowballs

Mix in finely chopped maraschino cherries.

Chocolate Chip Snowballs

Add mini chocolate chips for extra richness.

Coconut-Filled Snowballs

Roll each ball around a small chunk of sweetened coconut center.

Mocha Snowballs

Add 1 teaspoon instant coffee to the chocolate sauce.

Storing and Freezing

Room Temperature:

Up to 5 days in an airtight container.

Refrigerator:

7–10 days.

Freezer:

Up to 3 months—freeze individually first, then store in bags.

They thaw beautifully and taste like they were just made.