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Below is a detailed, unique, and easy-to-follow article about Slow Cooker Snowballs—a nostalgic, soft, coconut-covered treat cooked low and slow for perfect melt-in-your-mouth texture.

❄️ Slow Cooker Snowballs

The Delightfully Soft, Coconut-Dusted Treat Made Easier Than Ever

If you love classic snowball cookies or coconut-rolled confections, wait until you try this magical Slow Cooker Snowballs recipe. Slow cooking makes the dough extra tender, keeps everything moist, and prevents over-baking—giving you perfectly soft, powdered-sugar-sweetened “snowballs” that practically melt the moment they hit your tongue.

This recipe uses the gentle, even heat of a slow cooker to turn a simple dough into irresistible, festive bites. Whether you’re prepping for a holiday party, craving something sweet on a chilly day, or just love trying clever slow-cooker desserts, these soft coconut snowballs will become your new favorite!

⭐ Ingredients You’ll Need

For the Snowball Dough:

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans or walnuts (optional but traditional)
Pinch of salt

For Coating:

1 cup powdered sugar
1 cup shredded coconut (sweetened or unsweetened)

🥣 Step-by-Step: How to Make Slow Cooker Snowballs

Step 1 — Prepare the Snowball Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light, smooth, and fluffy. This step is important—the air whipped in here gives the snowballs their signature soft crumb later.

Add the vanilla and mix again.

Stir in the flour, nuts, and a pinch of salt. Mix just until the dough comes together. It will be soft but not sticky.

Step 2 — Shape the Balls

Using your hands or a small cookie scoop, roll the dough into small balls—about 1 inch in diameter.
Place them on a plate or tray while you prepare the cooker.

Step 3 — Line Your Slow Cooker Correctly

To prevent sticking and ensure gentle cooking, line the bottom of your slow cooker with parchment paper or a slow-cooker liner.
For best results, lightly mist the parchment with nonstick spray.

Step 4 — Arrange the Dough Balls

Place the dough balls into the slow cooker in a single layer.
If you need to stack slightly, place parchment paper between the layers so they cook evenly without sticking.

Step 5 — Slow Cook on Low

Cover the slow cooker—and this part is important—place a clean kitchen towel under the lid.
This prevents condensation from dripping onto the cookies.

Cook on LOW for 1½ to 2 hours, or until the bottoms are firm and the tops look dry.
They will not brown like oven cookies—that’s the magic of slow cooking!

Step 6 — First Roll in Powdered Sugar

While still warm, carefully remove each cookie from the slow cooker and roll it immediately in powdered sugar.
The warmth helps the sugar stick and form a smooth coating.

Step 7 — Second Roll With Coconut

After the first layer dries, roll each snowball again—this time in a mixture of powdered sugar and shredded coconut.
This gives the cookies a fluffy, snow-like appearance with a hint of tropical sweetness.