These easy Raffaello candies are so simple, but come surprisingly close to the original. Crafted with just three basic ingredients, these treats embody the delicious combination of coconut, condensed milk, and blanched almonds. Let’s dive into how you can effortlessly whip up these delectable Raffaello candies in the comfort of your kitchen.
These easy Raffaello candies are for you if you love the taste of sweet coconut
We love an easy recipe, and if it allows us to recreate one of our favourite treats, what else is there to think about? They’re a great treat for a little afternoon pick-me-up or to make for loved ones. These coconut treats also make for a fun activity where nothing can go wrong. All you need are three basic ingredients:
- Desiccated coconut: The star of the show, coconut brings a tropical sweetness and a satisfying texture to the Raffaello candies. Opt for desiccated coconut for a fine and delicate consistency.
- Condensed Milk: Providing a rich sweetness and acting as the binding agent, condensed milk brings the ingredients together into a cohesive mixture. You can use a vegan alternative or make your own
- Blanched Almonds: Nestled at the core, blanched almonds add a delightful crunch and nutty flavour to each Raffaello candy. You can opt for hazelnuts for a slightly different flavour. Either way, we recommend peeled nuts as the peel can make this treat slightly dry
Still deciding? You might also like our easy chocolate truffles, bounty balls or Reeses cups
In just a few simple steps, you can create these Easy Raffaello Candies, a simple and delicious treat that perfectly balances sweetness and texture. Whether for a sweet indulgence at home or as charming gifts, these homemade Raffaello candies are a testament to the beauty of simplicity in crafting delicious confections.
Easy Raffaello Candies
Equipment
- mixing bowl
Ingredients
- 170 g desiccated coconut (plus more to coat)
- 200 g condensed milk
- 15 blanched almonds
Instructions
- In a medium bowl, add coconut and condensed milk. Use a spoon to mix it together. It should be sticky but not too dry. Take 1 teaspoon of the mass, place an almond in the centre and roll it in. Toss the ball in shredded coconut, then let them set in the fridge in an airtight container.
