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White coconut protein snowballs coated in shredded coconut arranged on white plate in bright natural kitchen light.

Coconut Protein Snowballs

No-bake coconut protein snowballs that are sweet, satisfying, and packed with nutrition. Perfect for healthy holiday snacking and meal prep.
Imprimer la recette Pin Recipe
Ingredients Equipment Method Notes

Ingrédients
  

  • For the Snowballs
  • 1 cup vanilla protein powder
  • 1/2 cup unsweetened shredded coconut plus more for coating
  • 1/2 cup almond flour
  • 1/4 cup coconut oil melted
  • 1/4 cup honey or maple syrup
  • 2 tbsp almond butter or cashew butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2-3 tbsp almond milk if needed
  • For Coating
  • 3/4 cup unsweetened shredded coconut

Equipment

  • Food processor or mixing bowl
  • Cookie scoop or spoon
  • Small bowl for coating
  • Airtight container

Method
 

  1. Mix Dry Ingredients: Combine protein powder, shredded coconut, almond flour, and salt in food processor or bowl.
  2. Add Wet Ingredients: Add melted coconut oil, honey, almond butter, and vanilla. Mix until combined.
  3. Adjust Consistency: If mixture is too dry, add almond milk 1 tablespoon at a time until mixture holds together.
  4. Shape: Roll mixture into 1-inch balls using hands or cookie scoop.
  5. Coat: Roll each ball in additional shredded coconut to coat completely.
  6. Chill: Place on parchment-lined plate and refrigerate 30 minutes until firm.
  7. Store: Keep in airtight container in refrigerator for up to 2 weeks.

Notes

Use vanilla or unflavored protein powder for best results.
Add white chocolate chips for extra sweetness.
Roll in crushed almonds instead of coconut for variation.
Freeze for up to 3 months for long-term storage.
Perfect grab-and-go snack for busy mornings.