If you’re a fan of the luxurious and creamy flavor of Raffaello balls, why not try making them at home? These delightful coconut and hazelnut balls are surprisingly simple to prepare.
Ingredients:
- 2 cups (400 g) sugar
- 3/4 cup (200 ml) water
- 1 cup (2 sticks, 8 oz, or 250 g) margarine or unsalted butter
- 3 1/3 cups (400 g) powdered milk
- 2 cups (200 g) shredded coconut + 1 1/4 cups (150 g) for coating
- Whole hazelnuts or almonds (use whichever you prefer)
Instructions:
- In a saucepan, combine the water and sugar. Bring to a boil, then remove from heat and let it cool for a few minutes.
- Add the margarine (or butter) to the warm sugar syrup and stir quickly until fully melted.
- Gradually mix in the powdered milk and 2 cups (200 g) of shredded coconut. Stir until the mixture is smooth and well combined.
- Chill the mixture in the refrigerator until it is firm enough to handle (about 1–2 hours).
- Scoop small portions of the mixture (around 1 teaspoon each) and shape them into balls. Insert one whole hazelnut or almond into the center of each ball.
- Roll the balls in the additional shredded coconut to coat them evenly.
- Store the Raffaello balls in an airtight container in the refrigerator until ready to serve.
Yield: Approximately 60 balls (you can halve the recipe if needed).
