Toasted Coconut-Golden OREO Cookie Balls

8  Ratings
  • 30 min prep
  • 2 hr total
  • Makes 21 servings, 2 cookie balls (42 g) each.

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Toasted Coconut-Golden OREO Cookie Balls Recipe


  • 1 pkg. (250 g) brick cream cheese, softened
  • 1 pkg. (350 g) Golden Oreo Cookies, finely crushed
  • 1-1/2 cups flaked coconut, toasted, divided
  • 2 pkg. (170 g each) white baking chocolate, broken into pieces


  • Mix  cream cheese, cookie crumbs and 1 cup coconut until well blended. Shape into 42 (1-inch) balls.
  • Melt  chocolate as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining coconut.
  • Refrigerate  1 hour or until firm.

Recipe Tips

How to Toast CoconutSpread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.

How to Make Cookie CrumbsCrushing Oreo Cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.

How to Easily Dip Cookie BallsTo easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.


Nutrition Information

Makes 21 servings, 2 cookie balls (42 g) each.

Nutrition per serving:

  • Calories 250 
  • Total fat 16 g
  • Saturated fat 11 g
  • Cholesterol 15 mg
  • Sodium 120 mg
  • Carbohydrate 24 g
  • Dietary fibre 1 g
  • Sugars 17 g
  • Protein 3 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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