Raffaello Coconut Balls

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Author: Delphine Fortin
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!

Ingredients

Scale

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*

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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