Raffaello Coconut Balls

With only a few ingredients required and not a minute of oven time, these Raffaello coconut balls are soft and creamy in the center, while the shredded coconut adds that classic “snowy” look.

They are the perfect make-ahead dessert for a party tray, holidays, or whenever you want something sweet and easy that can be portioned out and served straight from the refrigerator.

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Why You’ll Love This Recipe

• No-bake and beginner-friendly
• Short ingredient list
• Simple to prepare in advance (the chilling time is when they firm up)
• Soft, creamy center with a coconutty aftertaste
• Bite-sized treats that look beautiful on a dessert platter

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Ingredients

For the Coconut Mixture

• 250 g desiccated coconut (about 3 cups / 250 g)
• 375 g sweetened condensed milk (about 1 1/4 cups / 290 ml)

For Stuffing and Coating

• 70 g shelled almonds (scant 1/2 cup / 70 g)
• 70 g desiccated coconut for rolling (about 3/4 cup / 70 g)

Note: “Coconut” refers to finely shredded, desiccated coconut.

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Ingredient Notes & Substitutions

Coconut
Desiccated coconut helps the mixture stick together and coats the balls evenly. If your coconut is long-shred, pulse it briefly until finer (but not powdery).

Sweetened condensed milk
Use sweetened condensed milk, not evaporated milk. It should be thick and sweet.

Almonds
Blanched almonds give a clean look, but raw or roasted almonds also work.

Nut-free option
Skip the almond center and form plain coconut balls. Making them slightly smaller helps them hold their shape nicely.

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How to Make Raffaello Coconut Balls

1. Mix the base.
   Place 250 g coconut (about 3 cups) in a large bowl. Add 375 g sweetened condensed milk (about 1 1/4 cups). Mix until thick and smooth.

2. Chill the mixture (optional).
If the mixture feels too soft to roll, refrigerate for 10–15 minutes.

3. Portion.
Scoop or pinch out small portions (about 1 tablespoon each).

4. Stuff with almond.
Flatten a portion in your palm, place 1 blanched almond in the center, wrap the coconut mixture around it, and roll into a smooth ball.

5. Coat.
Roll each ball in the extra coconut to coat evenly.

6. Chill to set.
Place the balls on a tray or plate and refrigerate until firm.
Assumption: About 30 minutes before serving.

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Expert Tips

• If the mixture is sticky, refrigerate it for 15–20 minutes before forming.
• Lightly damp hands (or food-safe gloves) make rolling easier.
• Stir well so the coconut is fully coated with condensed milk.
• Keep portions consistent for even serving sizes.
• For an even coating, roll once, chill 10 minutes, then roll again in coconut.
• If the coconut is very dry, lightly toast it for extra flavor (keep it pale for the classic “snowy” look).
• Serve chilled for the best texture and shape.

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Storage & Freezing

Refrigerator
Store in an airtight container for up to 7 days.

Freezer
Freeze in a single layer until solid, then transfer to a freezer-safe container for up to 2 months.

Defrosting
Defrost overnight in the refrigerator or at room temperature for 30–45 minutes while keeping them chilled.
If they look slightly wet after thawing, roll lightly in extra coconut before serving.

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Variations

• Chocolate-dipped: Dip half of each ball in melted chocolate and chill until set.
• Citrus: Stir 1–2 teaspoons finely grated lemon or orange zest into the mixture (assumption).
• Vanilla: Add 1 teaspoon vanilla extract (assumption).
• Toasted coconut: Roll in lightly toasted coconut for a nuttier flavor.
• Mini bites: Form smaller balls (about 2 teaspoons each) for party platters.

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FAQs

Can these be made in advance?
Yes. They are ideal for making ahead. An overnight rest helps them set and hold their shape even better.

Do I need to refrigerate them before serving?
Chilling is best for texture.
Assumption: About 30 minutes is usually enough.

Can you freeze Raffaello coconut balls?
Yes. Freeze airtight, then thaw in the refrigerator before serving.

My mixture is too sticky. What should I do?
Chill it first, then roll with slightly damp hands or gloves.

The mixture is crumbly and won’t form balls. Why?
Coconut dryness varies. Mix in a little more sweetened condensed milk if needed (hypothesis).

Can I skip the almonds?
Yes. Roll plain coconut balls and refrigerate until firm.