Prep Time: 20 minutes
Chilling Time: 1 hour
Servings: 20-25 pieces
Ingredients:
200g (2 cups) of desiccated coconut (plus extra for coating)
200g (1 cup) of sweetened condensed milk
100g (3.5 oz) of white chocolate, melted
25 whole almonds, roasted or raw (optional)
Instructions:
1. Prepare the Mixture:
In a large mixing bowl, combine the desiccated coconut and sweetened condensed milk. Mix well until a thick and sticky paste forms.
Add the melted white chocolate to the mixture and mix until fully incorporated. The texture should be soft but easy to shape.
2. Shape the Balls:
Take about a tablespoon of the mixture and flatten it slightly in your hand.
Place one whole almond in the center (if using) and roll the mixture into a smooth ball. Repeat with the remaining mixture.
3. Coat with Coconut:
Roll each ball in the extra desiccated coconut to coat it completely. This gives the Raffaello its signature look and texture.
4. Chill:
Place the Raffaello balls on a tray or plate lined with parchment paper. Refrigerate for at least 1 hour to allow them to firm up.
5. Serve and Enjoy:
Serve chilled for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to one week.
Tips for Success:
For extra flavor, toast the almonds lightly before using them.
If the mixture is too sticky to handle, chill it in the fridge for 15 minutes before shaping.
You can replace almonds with hazelnuts or skip them entirely for a nut-free version.
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