Try these delicious homemade coconut balls – a tasty treat made with just three ingredients: sweetened condensed milk, coconut, and a delightful surprise of blanched almonds tucked inside.
These Raffaello-style coconut balls are so easy to make and absolutely perfect if you love coconut! Just a few simple ingredients, and you've got these chewy, soft, sweet, and tasty treats ready to go. They come together in less than an hour, and everyone will totally love them, whether it's for the holiday season or just a yummy snack, anytime!
🥥Why should you make this Raffaelle dessert?
- Easy recipe: With only three simple ingredients and no baking required, it's a hassle-free recipe perfect for beginners or anyone short on time.
- Delicious coconut balls that are chewy, soft, and sweet, thus an irresistible treat for any coconut lover.
- Quick: Taking less than an hour to prepare, they're an ideal last-minute dessert option for gatherings, unexpected guests, or satisfying sudden sweet cravings.
- Crowd-pleaser: Loved by anybody with a sweet tooth, these small balls of coconut will win over friends, family, and guests alike, making them a hit for any occasion.
- Versatile: These easy coconut balls are perfect whenever you want a tasty treat, whether for a special occasion or simply as a delightful snack.
- Blanched almonds: You will need one for each coconut ball, so a total of 30.
- Shredded coconut: Coconut flesh grated or shredded into small, thin strips or flakes. Make sure you use unsweetened coconut; these delicious coconut truffles are sweet enough as they are.
- Sweetened condensed milk. Do you have another can of it? Make some Sweetened Condensed Milk Brownies as well.
👩🏻🍳How to make coconut balls?
Roast the almonds in a dry pan until golden on all sides.
Combine condensed milk and shredded coconut in a large bowl. Refrigerate for 20-30 minutes. The coconut will absorb the milk, and the mixture will become less sticky.
Roll the mixture into balls, placing one whole almond inside each ball.
Place the remaining shredded coconut into a bowl and roll the balls into it until they are coated.
Refrigerate until ready to serve.
Coconut chocolate balls: Dip them into melted chocolate (dark chocolate, milk or semi-sweet chocolate chips, or white chocolate chips) and set them on a baking sheet lined with parchment paper.
Other nuts: Use roasted hazelnuts instead of almonds. You can also mix some chopped nuts like almonds, pecans, or cashews into the coconut mixture.
Fruity: Add very finely chopped dried fruits such as chopped dried apricots, cranberries, or raisins to the mixture.
Citrus zest: Grated lemon zest, lime, or orange zest is a great addition.
Add a bit of vanilla extract or almond extract if desired.
Experiment with coatings: Roll the coconut balls in various coatings like unsweetened cocoa powder, powdered sugar, or crushed nuts.
Consistency matters: Ensure the consistency of the coconut mixture is just right—moist enough to hold together when rolled into balls but not overly wet. Adjust the amount of coconut accordingly; start with the recommended amount and add a little bit more if necessary.
Chill before shaping for about 15-30 minutes. This makes it easier to handle and prevents excessive sticking to your hands.
Uniform size: Make each coconut ball roughly the size of regular Raffaello candy balls you'd buy from the grocery store. With the given amount of ingredients, you can make around 30 balls of the same size. To make things easier, you can use a small cookie scoop.
Grease or wet your hands lightly to prevent the mixture from sticking while rolling it into balls. I use either water (but the hands should be just damp, not dripping wet) or a bit of coconut oil.
These homemade Raffaello balls also make a great gift, the perfect sweet treat for Christmas time.
Add a bit more sweetened condensed milk if the mixture is too dry and doesn't hold together. Conversely, if it's too wet, add more coconut until you achieve a consistency that can be easily shaped into balls.
Absolutely! Omit the nuts or almond center and proceed with the recipe. You can replace the almond center with a dried fruit piece or omit it entirely.
No. The sweetened condensed milk adds sweetness and plays a crucial role in binding the ingredients due to its stickiness and thick texture. Substituting it with another type of milk won't provide the necessary sweetness or thickness required for the recipe to hold together properly.
Store the coconut balls in an airtight container in the refrigerator. They will last for about 2 weeks, but we have never had them so long; they are gone after 3 days at the most. The long storage life means this is also a great recipe to make ahead.
They can also be frozen for a longer shelf life; thaw them before serving.
🍪More sweet treats
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
- Small pan
- 30 whole blanched almonds
- about 3 cups shredded coconut 250 g, Note 1
- 1 can sweetened condensed milk 14 oz/ 400g, Note 2
- ⅓ cup shredded coconut extra for coating the balls
- Toast the almonds in a small pan without adding any fat. Shake the pan often and watch it; the almonds can burn quickly if left unattended. Once golden, transfer them immediately to a plate and let them cool.30 whole blanched almonds
- Mix the shredded coconut and the condensed milk in a bowl. Stir well to combine and refrigerate for about 20 minutes until the coconut soaks up the milk. If the mix seems too wet, add a little more coconut.about 3 cups shredded coconut / 250 g
- Shape coconut balls: With damp or lightly oiled hands (use a bit of water or coconut oil), scoop out portions of the mixture and roll them into balls. Place an almond in the center of each ball.1 can sweetened condensed milk
- Coat the balls: Place the extra coconut into a bowl or on a plate. Roll each ball in shredded coconut until covered, then place them in an airtight container or into small white paper cases.⅓ cup shredded coconut / about 30 g
- Refrigerate for a few hours before serving.
- Coconut: One cup of shredded coconut weighs about 70 g/ 2.5 oz. One cup of desiccated coconut weighs about 90 g/ 3 oz. It is not crucial, as you will always be able to adjust the amount of coconut used to get the right consistency for the mixture, but it is good to know that it makes a bit of a difference.
- Milk: Make sure you use unsweetened condensed milk that is very sweet and thick. Evaporated milk is not an alternative.