Make this coconut balls recipe Raffaello-style with just 3 ingredients and sweetened condensed milk. Soft coconut truffles with a crunchy hazelnut center, ready in 5 minutes (plus chilling time).
This coconut balls recipe is my homemade Raffaello-style version: soft coconut truffles with a crunchy hazelnut center.
Made with shredded coconut and sweetened condensed milk, they come together in one bowl with zero baking.
I’ve tested a few ratios, and a short chill is what makes them easy to roll and keeps the texture creamy, not sticky.
Why you'll love this recipe
- Raffaello-style crunch: a whole hazelnut inside every coconut ball.
- 3-ingredient, no-bake: quick mix, quick roll, no oven.
- Soft + creamy texture: condensed milk gives that smooth coconut truffle bite.
Ingredients You Need
- Shredded coconut: Unsweetened desiccated coconut works best for a classic Raffaello texture.
- Sweetened condensed milk: This sweetens and binds everything (do not use evaporated milk).
- Hazelnuts: Whole roasted hazelnuts for the center (almonds also work).
Tips for this recipe
- Use fine desiccated coconut for a smoother texture.
- Chill the mixture 20–30 minutes so it rolls cleanly.
- If it sticks, rub a tiny bit of coconut oil on your palms.
- Roast the hazelnuts, then cool completely (better flavor).
- Chill the finished balls 30 minutes before serving for the best shape.
How to make coconut balls
In a mixing bowl, stir together the shredded coconut and sweetened condensed milk until evenly moistened.
Cover and chill for 30 minutes, until the mixture feels firm enough to roll.
Scoop a small portion, press a hazelnut into the center, then roll into a smooth ball.
Roll each ball in extra shredded coconut to coat, then chill again before serving.
Storage
- Store coconut balls in an airtight container in the fridge for up to 7 days.
- Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Recipe Variations
Once you’ve tried the classic version, these easy coconut balls are fun to customize.
- Chocolate covered coconut balls: Dip in melted dark or milk chocolate, then chill to set.
- Homemade Raffaello with almond: Swap the hazelnut for a whole almond.
- Lemon coconut balls: Add lemon zest for a fresh, bright twist.
- Pistachio coating: Roll in finely chopped pistachios instead of coconut.
- Nutella-filled coconut balls: Freeze small dollops of Nutella, then wrap with the coconut mixture.
Recipe Questions
Can I use sweetened coconut flakes?
You can, but the balls will be much sweeter. Unsweetened coconut tastes closer to Raffaello.
Can I use evaporated milk instead of condensed milk?
No. Evaporated milk is not sweet and won’t bind the mixture the same way.
How do I store coconut balls?
Store in an airtight container in the fridge for up to 1 week.
Can I freeze them?
Yes. Freeze in a sealed container, then thaw overnight in the fridge.
More Truffles and Ball Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Coconut balls
- Total Time: 5 minutes
- Yield: 15 balls
Description
How to make homemade Raffaello coconut balls with shredded coconut, sweetened condensed milk, and whole hazelnuts. (Makes 15 coconut balls)
Ingredients
- 135 g (1½ cups) Shredded coconut - unsweetened, finely shredded
- 170 g (½ cup) Sweetened condensed milk
- 15 Hazelnuts or almonds - whole
Instructions
- lace the shredded coconut and sweetened condensed milk in a large bowl.
- Mix with a tablespoon until the mixture is smooth and doughy.
- Cover and refrigerate for 30 minutes to 1 hour, until firm enough to handle.
- Take a small portion of the mixture, place a whole hazelnut or almond in the center, then close and roll into a smooth ball.
- Roll the coconut balls in unsweetened shredded coconut and place them in small paper cases.
Notes
Storage: Store coconut balls in an airtight container in the refrigerator for up to 7 days.
Tips
- Use fine desiccated coconut for a smoother Raffaello-style texture.
- Chill the mixture before rolling so it doesn’t stick to your hands.
- Lightly oil your palms if the dough feels sticky.
- Roast the hazelnuts first for deeper flavor, then let them cool.
- Chill the finished balls 30 minutes before serving for the best shape.
- Prep Time: 5 minutes
- Category: truffles, balls
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 804
- Sugar: 15 g
- Sodium: 38 mg
- Fat: 74 g
- Trans Fat:
- Carbohydrates: 29.7 g
- Protein: 18.3 g
- Cholesterol: 3.9 mg
Nora
Tested today in preparation for Christmas! Amazing. To get the crunch of a Rafaello, I replaced part of the coconut with crushed lace biscuits and toasted almond flakes. It turned out great. Thanks!
Fadela
Thank you so much for your feedback ❤️ and for the great idea of using lace biscuits!