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Coconut Balls – Raffaello Balls Recipe

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★★★★★

4.6 from 126 reviews

Deliciously creamy and crunchy Coconut Balls, also known as Raffaello balls, combine desiccated coconut, condensed milk, and crunchy digestive biscuits coated in smooth white chocolate. These no-bake treats are perfect as a sweet snack or dessert, offering a delightful mix of textures and flavors with a satisfying almond center.

Ingredients

Scale

Main 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)
  • 1 teaspoon Coconut oil (for melting chocolate)

Instructions

  1. Process the Dry Ingredients: Place the digestive biscuits and cornflakes into a food processor. Pulse several times until you achieve small, even crumbs. Pour the crumbs onto a plate and set aside for later coating.
  2. Mix Coconut and Condensed Milk: In a separate bowl, combine the desiccated coconut with the sweetened condensed milk to form a sticky mixture suitable for rolling into balls.
  3. Shape the Balls: With slightly wet hands, take about one teaspoon of the coconut mixture and flatten it gently. Place one peeled almond in the center, then carefully roll the mixture around it into a smooth ball. Adjust the mixture by adding more condensed milk if too dry or more coconut if too wet, testing the consistency as you go.
  4. Coat with Crumbs: Roll each formed coconut ball in the reserved biscuit and cornflake crumbs until fully coated. Place the coated balls on a tray lined with parchment paper.
  5. Chill the Balls: Once all balls are prepared, place the tray in the freezer for 30 minutes to firm up the mixture before coating with chocolate.
  6. Melt White Chocolate: Set up a bain-marie (double boiler) by placing a heatproof bowl over a pot of simmering water. Melt the white chocolate with a teaspoon of coconut oil, stirring gently until smooth and glossy.
  7. Coat the Balls in Chocolate: Drop a few chilled coconut balls into the melted white chocolate. Using a fork or skewer, coat each ball evenly, allowing excess chocolate to drip off before placing them back on the parchment-lined tray.
  8. Final Chill: Refrigerate the chocolate-coated coconut balls for at least 15 minutes to allow the chocolate to set completely before serving.

Notes

  • If the coconut mixture feels too dry, gently add more condensed milk for better binding.
  • Use slightly wet hands when rolling to prevent the mixture from sticking to your fingers.
  • Peeling almonds is recommended for a smoother texture and better presentation.
  • Store finished coconut balls in the refrigerator to maintain freshness and chocolate coating.
  • For a richer chocolate coating, ensure the coconut oil is added to the white chocolate to enhance shine and smoothness.

Keywords: coconut balls, raffaello balls, no-bake dessert, white chocolate coconut treats, easy sweet snack

Find it online: https://cookedbycleo.com/coconut-balls-raffaello-balls-recipe/