Coconut balls – Raffaello balls are a delicious sweet treat with the taste of coconut, white chocolate and crunchy almonds! They are loved by many and once you try them, you’ll find out why. They are perfect as a little treat to enjoy yourself or give away as party favors, or even holiday gifts!
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The original Ferrero Raffaello ball contains a white milk cream, a spherical wafer and an almond in the middle.
At home, it is almost impossible to replicate the wafer shell of the Raffaello praline. So instead I tried to make this copy-cat recipe as simple as possible therefore; my version does not contain wafers. But instead, digestive biscuits mixed with cornflakes to bring out the crunchiness.
How to make Coconut balls – Raffaello balls
- Put digestive cookies and cornflakes in a food processor, close the lid and pulse several times to get small, even crumbs. Or, you can put digestive cookies and cornflakes in a freezer bag and beat with a rolling pin to make small, even crumbs. Then pour the crumbs onto a plate and set aside.
- Combine desiccated coconut with sweetened condensed milk. It’s best to use desiccated coconut, but if you only have shredded coconut, just make sure it’s unsweetened because the condensed milk is sweet enough.
- Start rolling the coconut balls. Do it with slightly wet hands. Take a small amount, about 1 teaspoon of the coconut mixture in your hand, flatten it, place an almond in the middle and roll into a ball. If you feel like the mixture is too dry, add more condensed milk. If it’s too thin, add shredded coconut. I suggest trying to roll one ball to see.
- Then roll each ball into the crumbs and place it on parchment lined tray.
- Continue until you finish the entire batch.
- Put the Coconut balls – Raffaello balls in the freezer for 30 minutes.
- In the meantime, melt white chocolate with a teaspoon of coconut oil in a bain-marie* (double boiler).
- Finally, add a couple of rolled balls to the white chocolate, cover each one with chocolate, let the excess drip off and place on a baking sheet lined with parchment paper.
For best results store them in your refrigerator for at least 15 minutes before serving.
I like to store them in an air-tight container or a Ziploc bag in the refrigerator. They will last for several days this way.
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Coconut balls – Raffaello balls
Equipment
- 1 food processor
- 1 Bowl
- 1 Bain-Marie ,hot water bath
Ingredients
- 135 g Desiccated coconut (1½ cup) unsweetened
- 160 ml Condensed milk (½ cup)
- 50 g Digestive biscuits (1.76oz)
- 40 g Cornflakes (1.4 oz) unsweetened
- 15 Almonds ,peeled
- 150 g White chocolate (5.3 oz)
Instructions
- Put digestive cookies and cornflakes in a food processor, close the lid and pulse several times to get small, even crumbs. Then pour the crumbs onto a plate and set aside.
- Combine desiccated coconut with sweetened condensed milk.
- Start rolling the coconut balls. Do it with slightly wet hands. Take a small amount, about 1 teaspoon of the coconut mixture in your hand, flatten it, place an almond in the middle and roll into a ball. If you feel like the mixture is too dry, add more condensed milk. If it’s too thin, add shredded coconut. I suggest trying to roll one ball to see.
- Then roll each ball into the crumbs and place it on parchment lined tray.
- Continue until you finish the entire batch.
- Put the Coconut balls – Raffaello balls in the freezer for 30 minutes.
- In the meantime, melt white chocolate with a teaspoon of coconut oil in a bain-marie (hot water bath).
- Now place a couple rolled balls into the white chocolate, coat each one in chocolate, allow excess to drip off and place on a parchment lined tray.
- For best results store them in your refrigerator for at least 15 minutes before serving.
Notes
Enjoy!
