Coconut Balls – Raffaello Balls Recipe

Introduction

These Coconut Balls, inspired by the classic Raffaello treats, are a delightful combination of creamy coconut, crunchy almonds, and smooth white chocolate. They are easy to make and perfect for a sweet snack or a party treat.

Ingredients

• 135 g desiccated coconut (1½ cup, unsweetened)
• 160 ml condensed milk (½ cup)
• 50 g digestive biscuits (1.76 oz)
• 40 g cornflakes (1.4 oz, unsweetened)
• 15 almonds (peeled)
• 150 g white chocolate (5.3 oz)

Instructions

1. Step 1: Put digestive biscuits and cornflakes in a food processor, close the lid, and pulse several times to get small, even crumbs. Pour the crumbs onto a plate and set aside.
2. Step 2: Combine desiccated coconut with condensed milk in a bowl.
3. Step 3: With slightly wet hands, take about 1 teaspoon of the coconut mixture, flatten it, place an almond in the center, and roll into a ball. If the mixture feels too dry, add more condensed milk; if too wet, add more shredded coconut. Test by rolling one ball first.
4. Step 4: Roll each ball in the biscuit and cornflake crumbs, then place on a parchment-lined tray.
5. Step 5: Continue rolling until the mixture is used up.
6. Step 6: Freeze the coconut balls for 30 minutes.
7. Step 7: Meanwhile, melt white chocolate with a teaspoon of coconut oil in a bain-marie (hot water bath).
8. Step 8: Dip a few balls at a time into the melted white chocolate, coat well, let excess drip off, and place them back on the parchment-lined tray.
9. Step 9: Refrigerate coated balls for at least 15 minutes before serving for the best taste and texture.

Tips & Variations

• Use slightly wet hands when rolling to prevent sticking and achieve smooth balls.
• For a crunchy surprise, toast the almonds lightly before placing them inside.
• You can substitute digestive biscuits with graham crackers or similar cookies.
• Add a few drops of vanilla extract to the coconut mixture for extra flavor.
• If you prefer, skip the chocolate coating and simply roll the balls in extra desiccated coconut or crushed nuts.

Storage

Store the coconut balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. To serve after freezing, thaw in the refrigerator and allow them to come to room temperature if desired. Reheat is not recommended due to the white chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened desiccated coconut instead?

Yes, you can use sweetened coconut, but reduce or omit any additional sweeteners to keep the balls from becoming too sweet.

What can I use instead of almonds?

If you have nut allergies or prefer a different flavor, you can replace almonds with hazelnuts, cashews, or simply leave the nuts out and add a little extra biscuit crumbs for texture.

Coconut Balls – Raffaello Balls Recipe

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★★★★★

4.5 from 502 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 15 balls 1x
• Diet: Vegetarian

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Description

Delightful Coconut Balls, also known as Raffaello balls, are a no-bake treat combining creamy condensed milk, crunchy digestive biscuit and cornflake crumbs, sweet desiccated coconut, and whole almonds, all coated in luscious melted white chocolate. Perfect for a quick homemade dessert or festive snack, these irresistible coconut balls deliver a creamy, crunchy, and nutty flavor in every bite.

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Ingredients

Scale 1x2x3x

Base Mixture

• 135 g Desiccated coconut (1½ cup), unsweetened
• 160 ml Condensed milk (½ cup), sweetened
• 50 g Digestive biscuits (1.76 oz)
• 40 g Cornflakes (1.4 oz), unsweetened
• 15 Almonds, peeled

Coating

• 150 g White chocolate (5.3 oz)
• 1 tsp Coconut oil (for melting chocolate)

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Instructions

1. Prepare Biscuit and Cornflake Crumbs: Place digestive biscuits and cornflakes in a food processor. Pulse several times until you get small, even crumbs. Pour the crumbs onto a plate and set aside for coating later.
2. Mix Coconut and Condensed Milk: In a mixing bowl, combine desiccated coconut with sweetened condensed milk thoroughly to form a sticky mixture.
3. Shape Coconut Balls: With slightly wet hands, take about a teaspoon of the coconut mixture and flatten it. Place one peeled almond in the center and roll the mixture around it to form a smooth ball. Adjust the mixture by adding more condensed milk if too dry or more coconut if too wet. Test with one ball first to get the right consistency.
4. Coat Balls with Crumbs: Roll each coconut ball evenly in the prepared digestive biscuit and cornflake crumbs. Place the coated balls on a parchment-lined tray.
5. Freeze the Balls: Place the tray of coconut balls in the freezer for 30 minutes to firm up.
6. Melt White Chocolate: While the balls are freezing, melt the white chocolate with a teaspoon of coconut oil using a bain-marie (hot water bath) until smooth.
7. Coat with White Chocolate: Dip each chilled coconut ball into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then return the coated ball to a parchment-lined tray.
8. Refrigerate Before Serving: For best texture and flavor, refrigerate the white chocolate coated coconut balls for at least 15 minutes before serving.

Notes

• Using slightly wet hands helps prevent the coconut mixture from sticking. Keep a small bowl of water nearby.
• Adjust the coconut mixture’s moisture by adding condensed milk or coconut depending on consistency.
• If white chocolate thickens while coating, gently rewarm using the bain-marie to maintain a smooth dip.
• Store finished coconut balls in the refrigerator in an airtight container for up to 1 week.
• For a nut-free version, omit almonds and roll balls directly with crumbs and chocolate coating.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: European

Keywords: coconut balls, raffaello balls, no-bake dessert, white chocolate treats, coconut almond balls, easy homemade sweets