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Using a small cookie scoop or measuring spoon, portion about 1 tablespoon of mixture at a time.
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Roll each portion between your palms to form a smooth ball about 1 inch across.
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Roll each ball in the reserved coconut to coat completely, then place on the prepared baking sheet.
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Repeat with both colors until all of the mixture is used; you should have roughly 30–40 bite‑size balls depending on how big you roll them.
Gloves can help keep your hands from getting stained by the Jell‑O powder while rolling.
Step 5: Chill Until Firm
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Once all the Jello balls are shaped and coated, refrigerate the trays for at least 2–3 hours, or until the balls are firm enough to pick up easily.
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For the best texture and flavor, many recipes recommend chilling them overnight so the coconut softens slightly and the flavors meld.
After chilling, transfer the balls to airtight containers, layering them with parchment if needed to prevent sticking.
Serving, Storage, and Variations
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Serve Old‑Fashioned Christmas Jello Balls cold or slightly chilled; they hold their shape best when kept cool.
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Store in an airtight container in the refrigerator for up to 5–7 days; they are sturdy enough to pack on cookie trays or in treat boxes.
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For gifting, tuck them into mini candy cups and arrange in tins alongside cookies and fudge, similar to how other coconut “snowball” candies are presented.
Easy twists your readers may enjoy include using other gelatin flavors like cherry, raspberry, or blue raspberry for different holidays, or swapping Greek yogurt for sweetened condensed milk if they prefer a richer, candy‑like version, which some jello‑ball recipes also use.
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