Best Homemade Raffaello Coconut Balls Recipes

Homemade Raffaello (Coconut Balls) Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 6

125 ml or 1/2 cup water
250 g/9 oz butter or margarine
400 g/14 oz sugar
400 g/14 oz powdered milk
250 g/9 oz dried shredded coconut
100 g/4 oz toasted almonds or hazelnuts

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 #2 Recipe - (4.2/5) image

Provided by ctozzi

Number Of Ingredients 6

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

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.