Homemade Raffaello coconut balls are some delicious no-bake coconut confections with a little hazelnut or almond in the center. Easy to make, these candy balls make a great gift for the holidays!
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Coconut-almond Raffaellos are cousins of the famous Ferrero Rochers truffles from the iconic Italian sweet-maker Ferrero. They consist of a creamy coconut filling with a toasted nut inserted in the center, and make a lovely sweet bite.
Being raised in Europe, we can say I grew up with Ferrero Rochers and Raffaellos. These festive little treats always are actually easy to make at home, with very few ingredients. It’s also way cheaper than the store-bought ones, and naturally gluten-free. Try them, and serve them for Christmas, Valentine’s Day, or any special occasion you’d like!
What are Raffaello coconut balls?
- A sweet coconut-almond truffle
- With a little crunchy bite
- Raffaello Copycat (from the famous brand Ferrero)
- Budget-friendly (cheaper than the store-bought version)
- No-bake and gluten-free
What goes into these Raffaello coconut balls?
- Sweetened condensed milk. It’s one of the main component in this recipe, bringing a smooth, creamy texture to these tiny sweet treats. You could go for unsweetened condensed milk if desired, given than the white chocolate is already sweetened.
- White chocolate. Use baking white chocolate or chocolate chips, and melt completely before using. White chocolate and condensed milk always go hand in hand, and it’s no exception in this recipe.
- Shredded coconut. If possible, prefer sweetened shredded coconut over regular shredded coconut (usually a bit more dry). The first one brings additional moisture and sweetness to the Raffaellos. Use as much as you need to coat the coconut snowballs.
- Vanilla extract. To bring additional sweetness and flavors.
- Hazelnuts or almonds. They create a crunchy center inside the coconut truffles. Do not forget to roast them before using (see below).
How to make Raffaello Copycat?
This is a straightforward recipe that is ready in a few simple steps:
- Start with making the mixture of sweetened condensed milk, melted white chocolate and shredded coconut (using half of the coconut only).
- Let cool for 15 minutes in the refrigerator, to allow the mixture to set a little.
- Then, shape the Raffaello into tiny balls, about the size of a golf ball.
- Coat in shredded coconut, and place on a baking sheet and chill in the refrigerator for 30 minutes, or more.
Why do you need to roast the nuts?
It’s important to roast the almonds or hazelnuts before placing them in the center of the coconut mixture. Not only it makes the nuts crispier, but it also helps the confection’s texture. In fact, when toasted, the nuts remain dry, which prevents them from turning wet or soft easily when inserted in the creamy coconut mixture.
How to serve Raffaello coconut balls?
These coconut balls make a perfect Christmas gift, but would also be great for Valentine’s Day or any other festive occasion. If you want to gift them to your loved ones, I recommend you add them in tiny individual paper cups and place in a lovely paper box with a ribbon.
To serve to your guest, make a lovely pyramid with the coconut snowballs on top of a cake stand. It creates an amazing wow effect!
More holiday cookies you’ll love:
- Easy Sugar Cookies
- Chocolate-Dipped Almond Florentines
- Ferrero Rocher Truffles
- Chocolate Chip Shortbread Cookies
- French Almond Tuiles
- Cookie Mix in a Jar
Raffaello Coconut Balls
- Prep Time: 10 mins
- Cooling Time: 45 mins
- Total Time: 55 minutes
- Yield: 14 balls 1x
- Category: Cookies
- Diet: Gluten Free
Homemade Raffaello coconut balls are some delicious no-bake coconut confections with a little hazelnut or almond in the center. Easy to make, these candy balls make a great gift for the holidays!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 7 ounces (200g) white chocolate, chopped
- 6.3 ounces (180g) sweetened condensed milk
- 3 cups (240g) shredded coconut, or more if needed
- 1 teaspoon vanilla extract
- 14 hazelnuts or almonds, roasted*
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Place the white chocolate in a medium bowl, and melt in the microwave or using a water bath method, until smooth. Add in the sweetened condensed milk, vanilla extract, and stir with a rubber spatula. Gradually add half of the shredded coconut, until you get a relatively soft dough (not too gluey, not too dry). Place in the refrigerator and let cool for about 15 minutes, until the shredded coconut absorbs the mixture.
- Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon balls. Place a roasted hazelnut (or almond) in its center, then punch the dough to coat.
- Roll balls in shredded coconut and place on the baking sheet. Refrigerate for 30 minutes or more, until set. Snowballs will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Notes
* While the original recipe calls for almonds, you could replace with hazelnuts if desired. Just make sure to roast them before using to prevent them from being wet and soft once inserted into the creamy texture.
To roast place the nuts on a baking sheet lined with parchment paper, and roast in a 350°F (180°C) preheated oven for about 10-15 minutes. Make sure you check regularly to avoid the nuts to burn. Let them cool on the baking sheet for about 10 minutes, then rub with a towel to peel out the skin.
Recipe by Del’s cooking twist | Photography by Athina Canevet Studio
Did you make this recipe?
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