Frosty Moose Farts

At a winter solstice party tucked deep in the Yukon woods, someone passed around a tray labeled Moose Farts, and the whole room erupted into laughter. We were huddled near a wood-burning stove, boots drying beside us, cheeks still flushed from the cold. One of the older men built like a lumberjack bit into one and nodded like it was sacred.

That first bite was all coconut, chocolate, and creamy sweetness wrapped in something oddly nostalgic. From that night, I’ve seen moose farts pop up everywhere from Yellowknife cookie swaps to a wedding dessert table in Iqaluit where they vanished faster than the champagne.

These little bites are a quiet staple in the North unfussy, no-bake, and humble in appearance. I’ve whipped up a batch with four toddlers clinging to my legs, another in the middle of a kitchen reno, and once by candlelight during a power outage. All you need is a bowl, a spoon, and some fridge space. Their simplicity is what makes them stick they don’t beg for attention, but they always leave an impression. Chocolate chips tucked into coconut, rolled in crumbs, chilled and perfect with no oven in sight.

Even with a name like moose farts, they bring warmth to a table. Something about the soft bite, the balance of texture, and the quick prep makes them a regular in my winter rotation. Serve them cold, tucked into paper liners, or freeze them for a snowy-day emergency. One taste, and it’s easy to see why these funny little treats are passed on from kitchen to kitchen like a delicious secret.

Short Description

These no-bake Canadian treats are soft, sweet, and chewy, loaded with coconut, graham crumbs, and chocolate chips. Moose Farts are perfect for holiday platters or year-round snacking and they freeze beautifully.

Key Ingredients

• 1 can (14 oz / 300 ml) sweetened condensed milk
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• 1½ cups dried shredded coconut
• 1½ cups graham cracker crumbs, plus extra for rolling
• 1½ cups chocolate chips

Tools Needed

• Large mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Refrigerator space

Cooking Instructions

Step 1: Combine the Wet Ingredients
In a large bowl, stir together the melted butter, sweetened condensed milk, and vanilla until smooth and fully blended. The mixture should feel rich and slightly thick.

Step 2: Add the Dry Ingredients
Fold in the shredded coconut, graham cracker crumbs, and chocolate chips. Stir until everything is fully incorporated into a sticky, thick dough. If it’s overly wet, you can add 1–2 tablespoons of extra crumbs to adjust.

Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for about 1 hour. This helps the mixture firm up enough to roll cleanly into balls without sticking too much to your hands.

Step 4: Roll the Balls
Using a small cookie scoop or your hands, portion out the dough into 1¼-inch balls. Roll each one between your palms, then coat lightly in extra graham cracker crumbs. This adds a bit of texture and keeps them from being too sticky.

Step 5: Final Chill
Place the rolled balls onto a parchment-lined baking sheet and chill again for 30–60 minutes until set. Store them cold and serve straight from the fridge for the best bite.

Why You’ll Love This Recipe

No oven required just chill and serve

Perfect for make-ahead holiday trays

Easy enough for kids to help with

Keeps well in the fridge or freezer

Great texture balance: soft, chewy, and lightly crunchy

Works for parties, gifting, or late-night treats

Mistakes to Avoid & Solutions

Using warm butter
The mixture becomes greasy and hard to firm up.
Solution: Let the melted butter cool slightly before mixing it in.

Skipping the chill time
The dough sticks to your hands and doesn’t roll well.
Solution: Chill the mixture for at least an hour before shaping.

Rolling in too much graham crumb
Makes the outside dry and crumbly.
Solution: Lightly dust the balls don’t cake them.

Not sealing the container properly
They dry out quickly in the fridge.
Solution: Store in an airtight container lined with parchment or wax paper.

Overmixing the dough
Can lead to overly dense bites.
Solution: Mix just until the ingredients are combined evenly no more.

Serving and Pairing Suggestions

Serve on a chilled dessert platter with festive garnishes

Pair with hot cocoa, eggnog, or mulled wine

Serve in mini paper cups for party-style nibbling

Pack into cookie tins for gifts

Add to a no-bake dessert buffet with fudge, truffles, and bark

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 7 days

Freeze in layers separated by parchment for up to 2 months

No need to reheat serve chilled straight from the fridge

To thaw from frozen, place in the fridge for 1–2 hours before serving

FAQs

1. Can I use unsweetened coconut instead?
Yes, but the texture will be a bit drier and the taste less sweet. Add a little extra condensed milk if needed.

2. Can I make these nut-free?
These are naturally nut-free, but always double-check your chocolate chip brand to ensure no cross-contamination.

3. How small should I roll each ball?
About 1¼ inches in diameter works well—bite-sized and manageable.

4. Can I substitute the graham crumbs with another base?
Yes, crushed digestive biscuits or vanilla wafers also work beautifully.

5. Are they safe to leave at room temperature?
For short periods (like an hour at a party), yes. But for best texture and safety, keep them chilled.

Tips & Tricks

Chill your hands with cold water before rolling to prevent sticking

Use a cookie scoop for even sizes

Mix in white chocolate chips for a fun twist

Toast the coconut for extra depth

Keep a batch frozen for last-minute guests or sweet cravings

Recipe Variations

Peanut Butter Moose Farts
Swap ¼ cup of the sweetened condensed milk with creamy peanut butter. It adds nuttiness and a firmer texture. Follow the same steps but use slightly less graham crumb.

Mint Chocolate Version
Use mint chocolate chips instead of regular and add ⅛ teaspoon peppermint extract to the base. Roll the balls in crushed candy cane pieces instead of graham crumbs.

White Chocolate & Cranberry
Replace chocolate chips with 1 cup white chocolate chips and ½ cup dried cranberries. Gives a festive red-and-white flair with a tart bite.

Espresso Infused
Add 1 teaspoon instant espresso powder to the butter mixture. Pairs especially well with dark chocolate chips and gives a grown-up twist.

Final Thoughts

That snowy night in the Yukon wasn’t meant to be memorable it was just another December potluck but one bite of those little coconut-chocolate balls changed my whole dessert game. Moose Farts sneak up on you like that. They don’t demand attention with fancy icing or sculpted shapes. They’re simple. They’re nostalgic. And somehow, they always make people smile even before they take a bite.

I’ve brought them to birthday parties, stuffed them into freezer bags for long road trips, and lined them up like soldiers next to gingerbread on Christmas Eve. There’s something about their texture the soft chew, the chocolate pockets, the graham dusted edges that makes them quietly addictive. Every time I make Moose Farts, I end up wishing I’d doubled the batch.