20-Minute Red Coconut Cream Cheese Truffles
No-bake cream cheese and butter truffles coated in vibrant red-tinted coconut for a festive holiday treat. Sweet vanilla-forward filling with chocolate chips adds textural contrast and depth. Perfect for Christmas platters, gift boxes, or winter parties. This version uses food coloring to create the signature red snow effect without artificial flavoring, making it visually striking and simple enough for bakers of any level.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup confectioners sugar
- 2 teaspoons McCormick Pure Vanilla Extract
- ¾ cup mini chocolate chips
- 2 cups flaked coconuttoasted flaked coconut1:1texture
deeper coconut flavor and nuttier bite
- 1 teaspoon McCormick Red Food Colorbeet juice1.5teaspoons
natural coloring, earthier tone
Instructions
- 1
Beat cream cheese and butter until light and fluffy.
- 2
Add confectioners sugar and vanilla extract; beat until well blended.
- 3
Stir in chocolate chips.
- 4
Refrigerate 30 minutes.
- 5
Tint flaked coconut with food color in a resealable bag by shaking until evenly coated.
- 6
Scoop mixture into 1-inch balls using a small cookie scoop or melon baller.
- 7
Toss balls in tinted coconut to coat completely, reshaping if needed.
- 8
Place each ball in a candy paper cup.
- 9
Refrigerate at least 4 hours or overnight until firm.
Tips
Use a cookie scoop for uniform ball sizes, which ensures even cooking and professional appearance across batches.
Tint coconut in advance and let it air-dry slightly before rolling to prevent food coloring from transferring to hands.
Keep the cream cheese mixture chilled between scooping batches to maintain firmness and prevent sticking.
Good to Know
Refrigerate in an airtight container up to 1 week. Truffles can be frozen in freezer bags for up to 3 months; thaw in refrigerator before serving.
Prepare through scooping and coating up to 2 days ahead. Store in paper cups in airtight container; final refrigeration firms them for serving.
Serve chilled directly from the refrigerator in candy paper cups. Arrange on a platter for holiday gatherings or portion into gift boxes. Best enjoyed within 1-2 hours of removal from refrigerator.
Common Mistakes
Over-beat the cream cheese mixture to avoid breaking down the emulsion and creating a greasy texture.
Rush the chill time to avoid soft, shapeless balls that won't hold their form when rolled.
Use wet hands or tools when scooping to avoid excess sticking; keep utensils dry and chilled.
Substitutions
Dairy-Free Swaps
General Alternatives
deeper coconut flavor and nuttier bite
natural coloring, earthier tone
FAQ
Can I make these without food coloring?
Yes. Omit the red food color entirely for white coconut snow balls, or substitute with beet juice, cranberry juice, or natural red-toned alternatives for a softer hue. The flavor remains identical.
What if my balls are too soft to roll in coconut?
Return them to the refrigerator for another 15-30 minutes. Ensure your cream cheese and butter were fully softened before beating, not melted, which can affect the final texture.
How long do snow balls keep and can I freeze them?
Refrigerate up to 1 week in an airtight container. Freeze in freezer bags for up to 3 months. Thaw in the refrigerator overnight before serving to restore proper texture.