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Coconut balls arranged in a black bowl with a purple flower on top

Raffaello Coconut Balls

5 from 1 vote
No-bake coconut balls made with sweetened condensed milk, stuffed with an almond, and rolled in coconut.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 30 minutes
Total Time 45 minutes
Servings: 24 balls
Course: Dessert
Cuisine: Moroccan
Calories: 155
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Coconut 250 g (about 3 cups / 250 g)
  • Sweetened condensed milk 375 g (about 1 1/4 cups / 290 mL)
  • Blanched almonds 70 g (about 1/2 cup / 70 g)
  • Coconut for coating, 70 g (about 3/4 cup / 70 g)

Equipment

  • Mixing bowl
  • Spatula or spoon
  • Measuring cups (optional)
  • Plate or tray
  • Airtight container

Method
 

  1. Add 250 g coconut (about 3 cups) to a mixing bowl. Pour in 375 g sweetened condensed milk (about 1 1/4 cups). Mix until thick and well combined.
  2. Assumption: Chill the mixture for 10–15 minutes if it feels too soft to roll.
  3. Scoop a small portion (about 1 tablespoon), flatten it slightly, and place 1 blanched almond in the center.
  4. Wrap the mixture around the almond and roll into a smooth ball.
  5. Roll the ball in the 70 g coconut (about 3/4 cup) until coated.
  6. Assumption: Refrigerate for about 30 minutes to set before serving.

Nutrition

Serving: 24ballsCalories: 155kcalCarbohydrates: 12.3gProtein: 2.8gFat: 11.5gSaturated Fat: 8.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.1gCholesterol: 5mgSodium: 25mgPotassium: 152mgFiber: 2.5gSugar: 9.6gVitamin A: 41IUVitamin C: 0.5mgCalcium: 56mgIron: 0.6mg

Video

Notes

  • If sticky, chill the mixture and roll with slightly damp hands or gloves.
  • If crumbly, mix longer; if needed, add a small spoonful more condensed milk (Assumption).
  • Nut-free option: skip the almond center and shape plain coconut balls.

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