Name: No-Bake Pecan Snowballs
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup pecan halves; 1/2 cup shredded unsweetened coconut; 1 cup soft Medjool dates (, pitted (about 10 dates)); 1 tablespoon coconut oil; 1/2 teaspoon sea salt; 1/2 teaspoon vanilla extract; 1/2 cup arrowroot (, or tapioca starch); Extra arrowroot for dusting (, or coconut sugar (see note below))

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The first time I tried “snowball” cookies, also known as Mexican Wedding Cookies, I was in love.

I just can’t get enough of their sweet and buttery pecan flavor! Of course, what I recall most about the traditional version of these cookies is their flour-like texture and flavor– the combination of butter, flour, and powdered sugar creates an almost crumbly cookie that melts in your mouth. I wanted to recreate that texture and flavor without the use of white flour or powdered sugar, so I used fiber rich dates to naturally sweeten and bind these “cookies,” then added arrowroot to provide flour-like quality.

The result is a sweet and buttery cookie that is quick to prepare, without the need for an oven. Though these cookies don’t have a sugary coating like the traditional version, they look very pretty with a dusting of arrowroot powder. Alternatively, you could roll them shredded coconut, or coconut sugar if you’d prefer a sweeter coating.

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No-Bake Pecan Snowballs
Makes 12 balls

Ingredients:

1 cup pecan halves
1/2 cup shredded unsweetened coconut
1 cup soft Medjool dates, pitted (about 10 dates)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup arrowroot, or tapioca starch

Extra arrowroot for dusting, or coconut sugar (see note below)

Directions:

Place the pecans and shredded coconut in a large food processor fitted with an “S” blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a “snowball” look, roll the balls in additional arrowroot or tapioca starch– just a light coating will do, since the starch will not enhance the flavor. It’s just for looks!

Note: If you’d prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better.

Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn’t last nearly that long in our house before they were gobbled up!

No-Bake Pecan Snowballs

4.88 from 8 votes

Pecan Snowballs are a quick and easy no-bake cookie that remind me of Mexican Wedding Cookies. They are deceptively simple, but so good!

prep20 mins total20 mins

Servings:12

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Ingredients

1 cup pecan halves
1/2 cup shredded unsweetened coconut
1 cup soft Medjool dates , pitted (about 10 dates)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup arrowroot , or tapioca starch
Extra arrowroot for dusting , or coconut sugar (see note below)

Instructions

Place the pecans and shredded coconut in a large food processor fitted with an "S" blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)
Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a "snowball" look, roll the balls in additional arrowroot or tapioca starch-- just a light coating will do, since the starch will not enhance the flavor. It's just for looks!
Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn't last nearly that long in our house before they were gobbled up!

Notes

If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better.

Nutrition

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: No-Bake Pecan Snowballs

Per Serving: Calories: 146, Fat: 9g, Carbohydrates: 15g, Fiber: 2g, Protein: 1g

Substitution Notes:

If you don’t care for pecans, try using another buttery nut, like walnuts, instead. For a nut-free version, I have a feeling sunflower seeds could be used, too.
Other dried fruit, like raisins, can be used to replace the dates, but they will definitely change the flavor of the resulting cookies.

Enjoy!

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Reader Feedback: Are you a fan of Mexican Wedding Cookies, or “snowballs?” Austin didn’t think he would like them, but he ended up asking for a second helping!