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.

Ingredients

Scale

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)

Instructions

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.
Mix Coconut and Condensed Milk: In a mixing bowl, combine desiccated coconut with sweetened condensed milk thoroughly to form a sticky mixture.
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.
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.
Freeze the Balls: Place the tray of coconut balls in the freezer for 30 minutes to firm up.
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.
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.
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