Homemade Raffaello Almond Coconut Candies

Homemade Raffaello Almond Coconut Candies  | Roxy's Kitchen

If you like Ferrero Raffaello almond coconut candies you have to try this recipe. These homemade candies are easy to make and a nice sweet treat to surprise your family and friends. The flavour of coconut blended with delicious crunchy almonds make for a great tasting candy. Since I am using only five ingredients this is again one of my recipes from the 5licious series.

Time: 25 min, Prep:  25 min + chilling time
Servings: 30-35             

Ingredients:

  • 260ml (100 oz) sweetened condensed milk
  • 75 g skim milk powder (1/3 cup)
  • 30 g unsalted butter (2 Tbsp or 1/4 butter stick), at room temperature
  • 35 whole, blanched almonds
  • 220 g (~3 cups) + 130 g (1 1/4 cups) coconut flakes (I prefer using unsweetened coconut as the condensed milk is already sweet)

Directions:

Mix the condensed milk, milk powder and butter until all ingredients are combined.

Homemade Raffaello Almond Coconut Candies  - Mix the condensed milk, milk powder and butter until all ingredients are combined. Homemade Raffaello Almond Coconut Candies  - Mix the condensed milk, milk powder and butter until all ingredients are combined.

 

Add 220 g coconut flakes and mix well. Chill for about 30 minutes, until firm enough to handle. If the coconut mixture is too sticky and you cannot easily form balls just add more coconut flakes.

Homemade Raffaello Almond Coconut Candies  -Add 220 g coconut flakes and mix well. Homemade Raffaello Almond Coconut Candies - Chill for about 30 minutes, until firm enough to handle. If the coconut mixture is too sticky and you cannot easily form balls just add more coconut flakes.

Take approximately one teaspoon of the coconut mixture, place one almond in the middle and shape into small balls (the size of Raffaello candies).

Roll each candy in coconut and you’re done.

Homemade Raffaello Almond Coconut Candies - Roll each candy in coconut and you’re done.

Store the candies in your refrigerator.

Homemade Raffaello Almond Coconut Candies | Roxy's Kitchen Homemade Raffaello Almond Coconut Candies | Roxy's Kitchen Homemade Raffaello Almond Coconut Candies | Roxy's Kitchen

Enjoy!

Some of my old pictures:

Almond Coconut Treat Raffaello

Almond Coconut Treat Raffaello

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Comments

  1. Bridget says

    Try some vanilla wafer’s crunched up. You know the king that come in pink, chocolate and vanilla ones. They have the criss cross shape on them. You might need a bit more butter.

  2. Julie says

    I have tried many versions of this. I can’t wait to try this one. But I have to tell you… I am so glad to see your page isn’t loaded with ads! :)

  3. says

    Hi. Thanks for this lovely recipe. I too, like many others found these incredible but missed the slight crunch that the original Raffaello’s have, so I went looking for things that could work. I find you can crunch up ice cream wafers or if you can’t find them, try crushed cornflakes, just a little to give a slight crunch. Don’t put too much in, as it will alter the taste of these sweet treats.. Happy new year all.x

  4. Rizwan says

    Dear!
    I wonder how you bring crunched feel like the outer waffer like in the original raffaelo coconut balls.

    Your help will really be highly appreciated.

    Thanks.

  5. says

    I’ve been craving for some Raffaellos ever since I ate them last, about 2 years ago, and I couldn find proper ones online either! (I live in India, and my cousin used to get it from Germany). Now I just cant wait to try this!!! Will write back and let you know how it went! Love you sooo much!! :)

    • Roxy says

      So glad to hear this, always happy when my recipes make people happy :) ! Let me know how they turned out once you try out the recipe!

      • Betty says

        Good morning Roxy, I am a grandmother looking at trying this recipe for my young grandchildren,are you able to cut this recipe to make a smaller amount , eg 1/4 , as 100 oz sweetened condensed milk is a large serving and I do not have a large enough space to freeze the balance. Sounds delicious. Thank you

        • Roxy says

          Hi Betty, You can definitely make fewer by adjusting the amounts for the ingredients. Just divide all quantities by half or even less.

  6. Diane says

    I was just wondering do you need to melt the butter first? And, do the almonds have to be blanced? Just need to get almonds! Can’t wait to try these!

    • Roxy says

      No need to melt the butter but it should be at room temperature, softened. Also, regular almonds are perfect too if you can’t find blanched :). Happy holidays!

  7. says

    These look amazing, Roxy! After scrolling through your comments I realized you spoke another language and then I headed to your about page. How cool that you grew up in Romania! I lived there for a few months and it was a very special cultural experience I’ll never forget. I know that in some eastern European countries these candies are common at Christmastime. Is that also true in Romania?

    • Roxy says

      Oh wow, what a coincidence! I hope it was a good kind of experience :). I moved to Canada about 9 years ago so at that time these candies where not that common at Christmas time… not sure now. But I definitely enjoy them any time of the year.
      I started browsing through your recipes and you have an awesome blog!

    • Roxy says

      My pleasure sharing it, thanks for hosting the party :). Let me know how they turn out if you try them out.

  8. Loredana says

    Tocmai le-am facut dar mi se par prea uscate. Nu e prea mult cocos? Am folosit mai mult lapte condensat, unt si lapte praf si mai putin cocos decat ai in reteta, dar parca-s putin cam uscate.

    • says

      Nu stiu ce sa zic :(, de la alte persoane am auzit ca iese prea moale/lipicioasa compozitia. As zice ca la noi la romani, adaugati ingrediente dupa ochi si dupa gust… : ))). Acum deja le-ai terminat dar as recomanda, pentru data viitoare, sa pui nuca de cocos putin cate putin pana are consistenta dorita.

  9. Dean says

    I’m trying these right now and just an old country guy….you should also include in your recipe normal measurements for us ‘normal folk’. Like how many cups or ounces to use. I’m having a time trying to convert….just an idea. Thanks….

    • julie says

      you “normal folk” are the exception…the rest of the world is using the metric system because it is just easier and simpler and more efficient…. all multiples of tens…. who ever came up with your “normal measurements” sure didnt think with efficiency…

      • Dean says

        I agree…and if my measuring cups showed “grams”, etc….I would probably have done well with the recipe. I did a little research online and tried to do some conversions but it just didn’t turn out properly. For some reason the coconut would not stick to the ball (although it was VERY sticky) as I rolled it around in the coconut flakes. I guess it just wasn’t meant to be for me to learn how to make these. Guess I will just have to go buy some. Thanks for the recipe though…I tried. Have a great day…

        • says

          I’m used to the metric system but if you’ve always used measuring cups I understand why this seems more useful to you. Lately I’ve been trying to post the recipes with the metric measurements as well as cups just to make everyone happy :)
          Not sure why the coconut flakes didn’t stick… but the smaller the flakes the easier they will stick. Also, maybe it helps a bit if you lightly moisten your hands with water before shaping the balls… this would probably make it easier for the coconut to stick as well.
          I’ve tried converting the ingredients into cups/ounces as well using some of the calculators I found online.
          260ml condensed milk is about 100oz
          75 g skim milk powder is 1/3 cup
          30g butter is 1/4 stick or 1oz
          220g coconut flakes is about 3 cups

          I do have some of the conversion charts posted on my blog. You can find them here http://www.roxyskitchen.com/conversions-and-abbreviations.html

  10. says

    Just want to say: Thank you for this recipe! It´s soooo delicious! – only missing a bit of crunchiness to be completely perfect as the Raffaello, but still: We LOVE THIS RECIPE!

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