Chocolate Chip Snowball Cookies

These homemade snowball cookies are the ultimate substitute for Mounds candy bars. They are moist and coconuty. To control the amount of sweetness, I like to use unsweetened coconut flakes. These cookies are low in fat because there is no butter or egg yolk in the ingredients.

ingredients for coconut chocolate chip snowball cookies

Egg whites 4 large
Sugar ½ cup
Vanilla extract 1 tsp
Unsweetened flaked coconut 3 cups
Miniature semisweet chocolate morsels ½ cup


    Adding unsweetened coconut flakes to egg white mixture

  • Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.

  • Whisk together egg whites, sugar, and vanilla extract in a stainless steel or glass-proof bowl until well combined. Fold in coconut flakes.


    Before adding chocolate chips
  • Place bowl over a saucepan containing some water that is simmering, making sure that bottom of bowl does not touch the water. Stir constantly to dissolve sugar. Remove bowl when the mixture becomes glossy and hot to touch (about 3 minutes).


  • Portioning snowball cookies before baking
    Allow coconut mixture to cool before adding chocolate morsels, unless you prefer muddy snowballs like those in the image. Drop about 2-tablespoon-size mounds on prepared cookie sheets, spacing an inch apart.


    Muddy snowball cookies
  • Bake for about 10 minutes or until edges and some of the coconut shreds turn light golden brown. Slide parchment paper with snowball cookies on it to wire racks to cool completely.



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