Make these coconut balls Raffaello style with this quick and easy recipe made with only 3 ingredients and 5 minutes. These coconut truffles are perfect to give as gifts during the holidays or just to enjoy.
Why you'll love this recipe
For all those who love coconut flavor and Raffaello candies, then you will not resist this delicious sweet treat of homemade coconut balls truffles.
These little homemade Raffaello-style coconut truffles are absolutely delicious and have a melting texture in the mouth and the good taste and texture of coconut flakes.
For this very easy dessert recipe to make at home, you will only need one bowl, 3 simple ingredients and 5 minutes of time to make this recipe perfect for a holiday or special occasion.
Made with shredded coconut, and sweetened condensed milk, and filled with a crunchy heart of hazelnut that you can replace with almond or simply remove from the recipe.
These delicious coconut balls are no-bake, with no need for equipment or a food processor, and no added sugar because the sweetened condensed milk gives a perfectly smooth taste in the mouth.
More truffles and balls
Ingredients and substitutions
To make these little coconut candy balls you only need 3 ingredients, here is the list and possible substitutions, scroll down the page to see the quantities in the recipe card.
- Coconut: Use unsweetened coconut, which you can substitute with toasted coconut or desiccated coconut. No need to use sweetened coconut flakes or add powdered sugar in the recipe as the sweetened condensed milk is enough to sweeten these coconut balls.
- Sweetened condensed milk: Use sweetened condensed skim milk instead of unsweetened evaporated milk which has a more liquid texture. For a vegan version use sweetened condensed coconut milk.
- Dried fruits: whole hazelnuts, almonds, or other nuts, previously roasted in the oven for more flavor.
- Chocolate chips: Add mini dark chocolate chips to add crunch and chocolate taste. To make the chocolate coconut balls version with melted chocolate added you can see my recipe for white chocolate coconut truffles.
- Flavor: add vanilla extract, coconut extract, almond extract or lemon juice.
- Nut ground: You can replace some of the coconut flakes with almond flour, hazelnut, or coconut flour instead.
- Cookie crumbs: Replace some of the shredded coconuts with cookie crumbs, such as oreo cookies, feuillantine flakes, Biscoff crumbs etc.
- Cocoa: For a chocolate flavor add some unsweetened cocoa powder into the recipe.
⚠️ You will find the quantities and instructions in the recipe card at the end of the page.
How to make Coconut Balls
Make coconut mixture
- In a large mixing bowl, place all ingredients, shredded coconut and sweetened condensed milk.
- Mix with a tablespoon until the mixture is smooth and the coconut flakes are well moistened by the condensed milk.
- Cover with plastic wrap and place in the refrigerator for about 30 minutes to 1 hour.
Tip: If you have time to let the mixture rest in the fridge, it will be easier to handle with your hands and less sticky.
- Using your hands, scoop out a small amount of coconut mixture and compact it in the palm of your hand.
- Add a whole hazelnut or almond and press it into the center of the coconut ball.
- Roll the ball between your hands until you have a smooth dough ball and place them on a plate or on a sheet of parchment paper.
Tip: Use a small cookie scoop to form coconut balls of the same size.
Roll in coconut flakes
- Place shredded coconut flakes in a small bowl.
- Roll the coconut balls in the coconut flakes until they are completely covered.
- Place the coconut truffle balls in small white cases and enjoy!
Tip: you can replace the coconut flakes coating with cocoa powder, or crushed nuts, or make a chocolate coating with milk chocolate chips, semi-sweet chocolate chips, or white chocolate chips to make a chocolate-covered coconut balls version.
Conservation and Freeze
Coconut balls can be stored for up to a week or two, at room temperature and placed in an airtight container box to prevent them from drying out.
You can also keep them for up to 3 months in the freezer, placed them in preservation bags or in a box, and let them slowly come back to room temperature.
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