Homemade Raffaello Coconut Balls Recipes

HOMEMADE RAFFAELLO COCONUT BALLS

Steps:

• Roast almonds: Place in a large pan without the addition of any fat and roast shaking the pan often until the almonds are golden on both sides. Please don't leave them unattended, this will only take a few minutes, and you don't want them to get burned.Immediately transfer the roasted almonds to a plate and let them cool.
• Combine: Place 200 g/ 7 oz/ 3 1/3 cups of the desiccated coconut in a bowl. Add the sweetened condensed milk and stir well. Leave to stand for about 5 minutes, so the shredded coconut will completely absorb the milk.
• Roll balls: Line a large platter/plate with some baking paper. Place the remaining desiccated coconut in a shallow bowl or a plate.Start rolling the coconut balls. Do that with slightly wet hands; it works much better. Take a small amount of the coconut mixture in your hand, flatten it, place a roasted almond in the middle and roll the ball. The truffle should be more or less the size of a larger cherry or the size of a real Raffaello.
• Coat with coconut: Roll the balls into the extra coconut in the bowl and place them on the platter.
• Refrigerate: When all the balls are ready, place the platter in the fridge and allow the Raffaellos to firm up. Then, transfer to an airtight container and keep refrigerated.

HOMEMADE RAFFAELLO COCONUT BALLS #2 RECIPE - (4.2/5)

Steps:

• Roast raw hazelnuts or almonds in the oven for 8-10 minutes on 350F (175C). Then remove the peel - should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from the heat and stir in powdered milk, 150g shredded coconut (leave 100g for coating) and butter. Mix everything well. Let it cool down to room temperature, then refrigerate for a coulpe of hours or overnight. Make balls with your palms and stuff roasted hazelnut in each. Then coat the balls with remaining coconut flakes. You can serve them in small cupcake liners. Keep the balls in the fridge.

HOMEMADE RAFFAELLO (COCONUT BALLS) RECIPE - (3.9/5)

Steps:

• Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a pot and boil. Turn off the heat, add the powdered milk and 200 g coconut (leave 50 g/2 oz for decoration) and stir them in. If there are any lumps left, use a handheld mixer to break them. Leave in the refrigerator to cool. Roll 1 inch balls with your palms, placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

COCONUT RAFFAELLO® CANDIES

Steps:

• Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.
• Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.
• Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.

HOMEMADE RAFFAELLO COCONUT ALMOND CONFECTIONS

Steps:

• In a bowl, place 2 cups shredded coconut and add the entire can of condensed milk. Also, add the vanilla or the almond extract.
• Mix it and let sit for few minutes until the coconut absorbs the milk.
• If the mixture seems to be too wet, add a little bit more coconut flakes.
• Using your wet hands, make the mixture's dollops and roll them between your hands to make a ball.
• Insert an almond in the middle of each confection.
• Prepare a plate with shredded coconut for rolling the confections on it.
• Roll each confection in the shredded coconut until covered, then place it on a candy paper.
• Refrigerate for few hours before serving or keep them in the freezer in an airtight container.
• The homemade coconut almond confections are great as holiday gifts.