There was a time, a few years back, when I could honestly say that I have a crush on the famous coconut candy called Raffaello. Oh man, you should have seen me how happy I was every time someone offered me one of these candies. I was in coconut heaven!
Then, one day, my cousin who is 3 years younger than me, brought me these homemade Raffaello wannabes that she had prepared herself.I wasn’t very much into cooking at that time, so I was extremely surprised and shocked, I was so happy that I could eat her too along with the candies, if she were also covered in coconut.
- She wasn’t, so she is still alive and well today, thank God. -
It’s true her version of Raffaello didn’t have the crunch that the originals have, but I loved them so much because of her sweet gesture, that I actually stopped eating that many Raffaello candies bought from the store, and started making my own whenever I was in the mood for some.
You will need a little patience though while shaping these coconut balls, since you can’t just roll it between your hands just like you would with meatballs for example. You just take some paste in your hand and squeeze it until it forms a ball. Only after you insert the almond or hazelnut, then reshape it again before covering it with coconut flakes.
You should make them bite size, they will be easier to enjoy by guests or kids.
This recipe doesn’t call for many ingredients and it makes a whole lot of candies, about 50 to 60 Raffaello balls. This week I actually made only half of the recipe, since there was no special occasion, no guests, so I would end up eating most of them myself.
So it’s true that they’re not exactly the Raffaello candies you buy from the store, but they are homemade candies and if you choose to make this recipe for a special event at your house, I bet your guests will be impressed.
By November 28, 2012Published:
- Yield: 50-60 pieces
There was a time, a few years back, when I could honestly say that I have a crush on the famous coconut candy called Raffaello. Oh …
- 1 cup icing sugar
- 1 stick + 6 tbsp butter room temperature
- 2 cups powdered milk (200 g)
- 1 1/2 cups coconut flakes (150 g)
- 2 cup vanilla wafers crushed (~ 120 g)
- 30 whole roasted almonds cut in half
- 5-6 tbsp coconut flakes for the final coating
- 1/2 tsp almond extract optional
- Beat the icing sugar and butter together, then add the powdered milk, the coconut (150 g), the vanilla wafers and the almond extract, if using any.
- Once everything is mixed in, you should have something like a paste that sticks together if you squeeze in your hand.
- Place the paste in the refrigerator for at least 1 hour.
- Once the paste is chilled, take about 1 teaspoon of it at a time, make a ball by pressing it with your hands, inset half an almond in the middle, then roll it in the coconut flakes.
- Place the homemade Raffaello balls again in the refrigerator before serving.