Oreo Cookie Balls With A Hit of Coconut

Heather Schmitt-Gonzalez | All Roads Lead to the Kitchen

These Toasted Coconut OREO Cookie Balls will be the star of any dessert table. Turn classic OREO cookies into confections by combining them with the flavor of toasted coconut.

Oreo Cookie Balls Photo

Sometimes it takes me a while to catch up with trends. I probably shouldn't admit that I've never made Cake Pops or Push-Up Cakes, and don't even get me started on the Macaron debacle! So, it should come as no surprise that I'm just now getting around to making Oreo Cookie Balls for the first time.

The story sort of starts with the classic "why mess with a good thing" debate. I grew up dipping old-fashioned Oreos in milk. The end. I wasn't even the kind of kid who liked to twist them apart and lick off the cream. Probably because I always thought (and still do) that the cream by itself is just too sweet. I did like the plain cookie, but if I ate it, I'd just be wasting the cream. See my dilemma?

Oreo Cookie Balls Picture

But as my story usually goes, I give in. I succumb to the trend. I mean, a trend isn't a trend for no reason, right? People seem to like them. Plus, I like to try things at least once. Even if I'm a year or two behind everybody else.

The main thing about making Oreo Cookie Balls is - they're super simple. The ingredients can be counted on one hand, the mixture comes together in a snap if you have a food processor, and they use the whole cookie!

Oreo Cookie Balls Image

My conscience likes that. I should mention two things that you should bear in mind when preparing to make these, though:

  1. Your hands will get messy. There's no getting around it.
  2. If you don't do it on a regular basis, it can take a few tries to perfect your dipping technique.

But really, I think as long as you go in knowing those things, you'll be good to go. Plus, it's fun to get messy sometimes, and it's satisfying to accomplish something that takes a little skill.

Oreo Cookie Balls Pic

They are also ultra-customizable. Switch up the flavor additions (or leave them out), go with a different flavored OREO, or use a different type of chocolate. Leave them plain, decorate them simply, or go all out. And for an adults-only party – add booze! My Toasted Coconut version brings together two long-time friends, chocolate and coconut. Easy enough for any day, but pretty enough for a special occasion... and totally trendy!

Oreo Cookie Balls Recipe

    48 Servings


  • 36 oreos (Oreos, 1 - 14.3 ounce package
  • 8 ounces Cream Cheese, softened
  • 1 cup Sweetened Shredded Coconut, toasted
  • 1/2 teaspoon Coconut Extract
  • Sea Salt, or Kosher salt - use a big pinch or to taste
To Finish:
  • 16 ounces White Chocolate, or melting wafers (1 pound)
  • 1/4 cup Sweetened Shredded Coconut, toasted (3/4 ounce)


  1. Line a baking sheet with parchment paper.
  2. Place Oreos in the bowl of a processor and pulse until you have fine crumbs. Add cream cheese, toasted coconut, toasted coconut, and salt; pulse until well combined.
  3. Form the mixture into 48 balls, and place on the prepared sheet. I find the easiest way to get fairly even balls is to plop the mixture on a piece of parchment, then divide it in half. Then divide each half in half (you now have 4 sections). Divide each of the four sections in half (you now have 8 sections). Divide each of the eight sections in half (you now have 16 sections). Divide each of the sixteen sections into 3 small portions (now you have 48). Roll each portion into a ball. It's a bit of a messy job, but totally worth it. Freeze for 10 minutes.
  4. In the meantime, place the chocolate in a double boiler and stir until melted. Carefully dip each ball into the chocolate and then place back on the lined baking sheet and immediately sprinkle with toasted coconut.
  5. Refrigerate for at least 1 hour, or until firm.


  • Make boozy balls by adding 2 tablespoons of Coconut Liqueur to the mixture in place of the coconut extract.
  • To toast the coconut, spread it out on a parchment-lined baking sheet. Place in a preheated 325° F oven for 12-15 minutes, or until light golden, stirring it around a couple of times during baking.


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Heather Schmitt-Gonzalez

About Heather

Heather is a major foodie from way back. She went to school in Michigan (Go Spartans!), and now lives in Indiana. She blogs about garlic, freshly baked bread, stinky cheese, sultry cocktails, Mexican food and more on All Roads Lead to the Kitchen. Around here she's best known as our Seafood and Fish Fanatic, and boy are we excited!