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Homemade Raffaello Coconut Balls #2


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Rate this recipe 4.3/5 (10 Votes)


  • 200 ml (1cup) water
  • 2 cups sugar
  • 1 lb powdered milk
  • 250 g (2 1/4 sticks) butter, cut in small pieces
  • 250 g dried shredded unsweetened coconut
  • 100 g hazelnut or almonds



Step 1

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.

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