Homemade Raffaello Coconut Balls Recipe 395 Recipes

HOMEMADE RAFFAELLO (COCONUT BALLS) RECIPE - (3.9/5)

Steps:

• Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a pot and boil. Turn off the heat, add the powdered milk and 200 g coconut (leave 50 g/2 oz for decoration) and stir them in. If there are any lumps left, use a handheld mixer to break them. Leave in the refrigerator to cool. Roll 1 inch balls with your palms, placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

HOMEMADE RAFFAELLO COCONUT BALLS

Steps:

• 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 1/3 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.

HOMEMADE RAFFAELLO COCONUT BALLS #2 RECIPE - (4.2/5)

Steps:

• Roast raw hazelnuts or almonds in the oven for 8-10 minutes on 350F (175C). Then remove the peel - should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from the heat and stir in powdered milk, 150g shredded coconut (leave 100g for coating) and butter. Mix everything well. Let it cool down to room temperature, then refrigerate for a coulpe of hours or overnight. Make balls with your palms and stuff roasted hazelnut in each. Then coat the balls with remaining coconut flakes. You can serve them in small cupcake liners. Keep the balls in the fridge.