Sweet and delicious homemade Raffaello coconut balls with condensed milk and almonds. This Raffaello recipe is made with 3 ingredients, and it would make an excellent addition to any Christmas present.

This Raffaello recipe used to be my favorite a long time ago. While I have never been much into chocolate, these white coconut balls of sweet delight have been my favorite sweets while growing up.
Mind you; I never got to eat them often, maybe once a year or so. At the beginning of the '90s, they were unavailable in Romania, and I only got to know them because my stepfather's brother was living in Germany. When he came home to visit his parents, he always had some Raffaello with him.
So, people got creative and started making their own Raffaello. People like my step-grandmother, who loved to bake and make sweet stuff for her family; I have already mentioned her cookies and gingerbread in the Easy Five Ingredient Thumbprint Cookies with Jam post.
How to make homemade Raffaello?
But recently, I saw this Raffaello recipe on Facebook, and I just knew I had to make the balls myself. I remember my step-grandmother's recipe was made with powdered milk, but as I always have trouble finding powdered milk to buy here, I was glad to see that the recipe on The Bossy Kitchen was made with condensed milk and not powdered milk.
I happened to have a can of condensed milk in the cellar, and I always seem to have shredded coconut and almonds in the house, so I started to make the coconut balls recipe with condensed milk almost immediately.
This recipe is so easy and quick to make; it is almost a joke. A bit of almond roasting, a minute of mixing, and 10 minutes of rolling, and you're done.
3-ingredient coconut balls step by step
- Roast the almonds. Place the almonds in a large pan without the addition of any fat and roast, shaking the pan often until the almonds are golden on both sides. 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.
- Place 200 g/ 7 oz/ 3 ⅓ cups of the desiccated coconut in a bowl. Add the sweetened condensed milk and stir well. Leave to stand for about 5 minutes so that the milk will be completely absorbed by the shredded coconut.
- 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.
- 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.
- Roll the Raffaello balls into the extra coconut in the bowl and place them on the platter.
- Place in the fridge and allow the Raffaellos to firm up. Transfer to an airtight container and keep refrigerated.
What to do with homemade Raffaello?
This Raffaello recipe is so delicious, sweet, and pretty to look at; the coconut balls would make a wonderful Christmas present or an addition to a larger Christmas present.
Wrap them in a nice present bag or box, put a Christmas ribbon on top, and there you are! Just give them a try; you will love them!
And here is another wonderful dessert made with real Raffaello: Pineapple Coconut Cake with Raffaello.
Other homemade presents
Homemade Raffaello Coconut Balls
Ingredients
- 30 blanched almonds
- 240 g desiccated coconut unsweetened, 8.5 oz/ about 4 cups
- 1 can sweetened condensed milk 400 g/ 14 oz
Instructions
- 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 ⅓ 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.
Dawn - Girl Heart Food says
I love these holiday treats as well, especially since I'm such a big fan of coconut! And 3 ingredients? They practically make themselves, lol. Adding these to my holiday baking list. Actually, I'll probably double the batch - some to gift and some to keep. Pinned! Have a great week, Adina!
Kimberly @ The Daring Gourmet says
This is brilliant! I had almost forgotten about Raffaello's, which is crazy considering I was practically addicted to them when I lived in Germany! Your look so delicious, I can't wait to try them!
Natalie says
YUM! These raffaello coconut balls look delicious and so easy to make! Can't wait to make them ♥
Angie@Angie's Recipes says
These homemade coconut balls look decadent and tempting!
Monica says
Lovely treats you are making this December! I have never had a raffaello but seen them...unlike you, I am the one diving into all the chocolates. : ) I love your homemade rendition. They look like heavenly little sweet snowballs.
grace says
oh, i would LOVE these! and they're so simple to make! i have a feeling my intake could quickly become out of control... 🙂
Angela says
How long will these sweets last in the fridge
Adina says
Hi Angela. I had mine for almost two weeks in the fridge and they were fine. Keep them in an airtight container.
Ioana says
Hello!
Just ran into your website. This is briliant!! You are a genius!!
I am romanian of origin, but living in France and I believe itvs briliant that you are keeping romanian cooking alive.
I make rafello balls also but I use melted butter, sugar, powdered milk and coconut.
Keep up the good work!
Ioana.
Adina says
Hi Ioana. Thank you so much for the nice comment.
Julia says
@Adina,
Hello, can we use coconut milk for a condensed milk substitute?
Also do the shop bought raffaelos have some kind of crisp rice paper around the middle? Thank you 😊🥳🙏🏻
Adina says
Hi Julia. I've never tried coconut milk. I don't think that the crisp rice paper can be reproduced at home.