Soft, warm, melt-in-your-mouth coconut cookie balls cooked low and slow in the crockpot.
There’s something magical about these Slow Cooker Snowballs. They taste like the holidays — soft, sweet, warm, and dusted with coconut like fresh snowfall. This is the kind of recipe grandmothers would make on cold days when the windows fog up and the whole house smells like vanilla and butter. They come out tender, comforting, and almost too easy. No oven needed — the slow cooker does all the work while you sit back and enjoy the coziness.
Ingredients
- 1 cup (2 sticks / 226 g) softened butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup mini chocolate chips (optional)
- 1 ½ cups shredded sweetened coconut (for coating)
- 1 cup powdered sugar (for rolling after cooking)
Instructions
1. Prepare the dough
In a bowl, beat butter and ½ cup powdered sugar until creamy.
Mix in vanilla, then add flour and salt.
Stir in chocolate chips if using.
Roll into small 1-inch balls.
2. Prep the slow cooker
Line the bottom of your slow cooker with parchment paper, then sprinkle a layer of shredded coconut.
3. Add the snowballs
Arrange dough balls in a single layer.
Sprinkle more coconut over them so they’re lightly coated.
4. Cook
Cover with a clean kitchen towel under the lid (prevents moisture dripping).
Cook on LOW for 1½ to 2 hours until the bottoms are lightly set and the cookies are cooked through.
5. Roll in powdered sugar
Let cool slightly, then roll each warm cookie in powdered sugar until snowy white.
Storage
- Keeps 5–7 days in an airtight container
- Freeze up to 2 months (roll again in sugar after thawing)
Enjoy !!
