Coconut balls - Raffaello balls
Coconut Balls - Raffaello balls are a delicious sweet treat with the taste of coconut, white chocolate and crunchy almonds!
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
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.