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