Homemade Raffaello Candy
Indulge in the decadent delight of Homemade Raffaello Candy, an irresistibly creamy and nutty treat that will elevate any dessert table. Crafted with sweetened condensed milk, unsweetened shredded coconut, and a hint of vanilla, these bite-sized confections are filled with toasted blanched almonds for a satisfying crunch. Coated in silky white chocolate and finished with a sprinkle of coconut flakes, each ball captures the iconic flavor of a classic Raffaello. Perfect for gifting or savoring alongside a cup of tea, these candies are surprisingly simple to make, requiring only 30 minutes of prep and a handful of pantry staples. Whether you’re planning a festive celebration or a cozy dessert night, this homemade Raffaello candy recipe is your ticket to a luxurious and homemade indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sweetened condensed milk
- 250 grams Unsweetened shredded coconut
- 50 grams Blanched almonds
- 200 grams White chocolate
- 20 grams Coconut oil
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar
Instructions
In a medium bowl, combine the sweetened condensed milk, 150 grams of coconut, vanilla extract, and powdered sugar. Mix well until thoroughly combined.
Refrigerate the mixture for about 30 minutes to firm it up, making it easier to handle.
Meanwhile, lightly toast the blanched almonds in a dry skillet over medium heat for 5 minutes, stirring constantly to prevent burning. Set aside to cool.
Once the coconut mixture is firm, scoop out small portions (about a tablespoon each) and flatten them slightly in your hand. Place an almond in the center and roll the mixture around it to form a ball. Repeat with the rest of the mixture.
Melt the white chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth.
Using a fork, dip each coconut ball into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip back into the bowl before placing the candy on a parchment-lined tray.
Immediately sprinkle the remaining shredded coconut over the chocolate-coated candies before the chocolate sets.
Transfer the tray to the refrigerator for at least 30 minutes, or until the chocolate has fully hardened and the candies are set.
Serve chilled and store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
3965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 210.7 g | 1054% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 276.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1164 mg | 90% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3109 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
