Homemade Raffaello Coconut Balls Recipe 395

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

Homemade Raffaello (Coconut Balls) Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 6

Ingredients

125 ml or 1/2 cup water
250 g/9 oz butter or margarine
400 g/14 oz sugar
400 g/14 oz powdered milk
250 g/9 oz dried shredded coconut
100 g/4 oz toasted almonds or hazelnuts

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.

HOMEMADE RAFFAELLO COCONUT BALLS

Homemade Raffaello Coconut Balls image

Sweet and delicious homemade Raffaello coconut balls with condensed milk and almonds, these delights would make a wonderful Christmas gift. Only 3 ingredients.

Provided by Adina

Categories Desserts

Time 20m

Number Of Ingredients 3

Ingredients

30 blanched almonds
240 g desiccated coconut (unsweetened, 8.5 oz/ about 4 cups)
1 can sweetened condensed milk (400 g/ 14 oz)

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.

Nutrition Facts : ServingSize 1 ball, Calories 120 kcal, Carbohydrate 11 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 29 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 1 g

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