Try our homemade Raffaello balls recipe with coconut, condensed milk, and almond in the middle. These truffles would make an excellent addition to any Christmas present.
Make your own Raffaello coconut balls using only 3 simple ingredients, the perfect no-bake dessert for the holiday season! Enjoy this irresistible mix of coconut, whole almonds, and condensed milk.
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🍬How about homemade Raffaello balls?
I love Raffaello! These delicious coconut balls have been my favorite treats since I was a kid. Back then, it was hard to find them in stores. And they were expensive!
So, people started making their own coconut balls. My step-grandmother, known for her baking skills, had her own Raffaello recipe, even though it didn't have the exact consistency of the original. We loved those tasty treats, reminiscent of Raffaello, and devoured them whenever she made them (mainly around Christmas).
This Raffaello recipe is so easy and quick to make; it is almost a joke. A bit of almond roasting, a minute of mixing, 10 minutes of shaping the balls, and you're done. These easy coconut balls are so delicious, sweet, and pretty to look at; they would make a wonderful Christmas present. Wrap them in a nice gift bag or box, put a Christmas ribbon on top, and there you are!
- Almonds: 30 whole almonds, one for each coconut ball. I prefer to use blanched almonds because they are perfectly white, but don’t stress about it; if your almonds still have their brown skin on, that is not a problem.
- Shredded coconut: Use unsweetened coconut; it can be shredded or desiccated, but you might want to adjust the amount accordingly, as these two types are slightly different.
- Sweetened condensed milk. Check out more delicious recipes using it:
👩🏻🍳How to make homemade Raffaello balls?
Roast the almonds and let them cool in a small bowl or plate.
Mix coconut and milk in a large bowl. Leave to stand until the milk is absorbed.
Roll the balls and place one whole almond in the middle. Each ball should be as large as the original bought at the grocery store.
Coat them in extra coconut and let them set in the fridge.
- Nutty balls: Add chopped nuts like almonds, hazelnuts, or pistachios to the mixture for an extra crunch.
- Coconut chocolate balls: Dip the chilled coconut balls in melted chocolate (white, semi-sweet, or dark chocolate), let the excess chocolate drip back into the bowl, and let them set on parchment paper.
- Fruity: Mix in dried fruits such as chopped dried apricots, cranberries, or chopped dried pineapple for a fruity burst.
- Flavor infusion: A drop or two of vanilla or almond extract is a great addition.
- Spicy: Sprinkle a pinch of cinnamon or nutmeg into the mixture for a warm, spiced flavor.
- Different coating: Roll the small balls of coconut in powdered sugar, cocoa powder, or finely chopped nuts for a decorative coating.
The texture is key: Ensure the consistency of the mixture is right. It should hold its shape when rolled into balls. Adjust the amount of condensed milk or coconut if needed.
Shredded coconut typically weighs around 70 g/2.5 oz per cup, while desiccated coconut weighs about 90 g/3 oz per cup. While it's not essential, adjusting the amount of coconut used helps achieve the desired mixture consistency. Knowing these differences can be helpful in preparing the mixture.
Grease your hands: Dampen your hands with water or a bit of coconut oil to prevent the coconut mixture from sticking while shaping the coconut candy balls. You can also use a small cookie scoop if you find it easier.
Refrigerate the formed balls for a few hours or overnight. This helps them set and enhance the flavors.
I don’t recommend it. The balls are already super sweet due to the sweetened condensed milk.
No. Using a different type of milk as a substitute won't offer the needed sweetness or thickness required to maintain the proper consistency of the recipe.
If the mixture is too dry, add a bit more condensed milk gradually until it reaches a moldable consistency. If it's too wet, incorporate more shredded coconut until it's easier to shape.
When stored properly in an airtight container, these balls can last for up to 1-2 weeks in the refrigerator. Ensure they're well-covered to maintain freshness.
Yes. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag with layers separated by wax paper to prevent sticking. They can be stored in the freezer for 2-3 months.
🎅🏻More Christmas treats
Homemade Raffaello Balls (3 Ingredients)
- Small pan
- 30 whole almonds Note 1
- about 3 cups unsweetened shredded coconut 250 g/ 8.5 oz, Note 2
- 1 can sweetened condensed milk 400 g/ 14 oz
- ⅓ cup shredded coconut extra for coating the balls
- Roast the almonds in a small pan without adding any fat. Shake the pan often until the almonds are golden on both sides. Don't leave them unattended; this will only take a few minutes and burn in seconds if you don’t watch out. Transfer them to a plate immediately and let them cool.
- Mix the coconut and the sweetened condensed milk in a large bowl. Leave it to stand for about 10 minutes so the shredded coconut completely absorbs the milk.
- Shape the balls (Note 2). 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 ball should be more or less the size of a larger cherry or the size of a real Raffaello.
- Roll the balls into the extra coconut in a bowl and place them on a platter.
- Chill the balls for a few hours until they become firm. Store them in an airtight container and keep them refrigerated.
- Almonds: You will need one for each ball. Blanched almonds look nicer because they are perfectly white, fitting the whole truffle. However, whole almonds that still have their thin brown skin on are also great.
- Coconut: Shredded coconut typically weighs around 70 g/2.5 oz per cup, while desiccated coconut weighs about 90 g/3 oz per cup. While it's not essential, adjusting the amount of coconut used helps achieve the desired mixture consistency. Knowing these differences can be helpful in preparing the mixture.
- Shaping the mixture is easier if you dampen your hands slightly with water or rub them with coconut oil. This helps reduce the mixture from sticking to your hands.