Homemade Raffaello Recipe (Coconut Balls)

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

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

5 from 8 votes

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Course: Desserts

Cuisine: German

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 30

Calories: 120kcal

Author: Adina

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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.

Notes

The 3 ingredient coconut balls are so delicious, sweet and pretty to look at, they would make a wonderful Christmas present or an addition to a larger Christmas present.

Nutrition

Serving: 1ball | Calories: 120kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 29mg | Fiber: 2g | Sugar: 9g

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