How to Make Raffaello Balls

This is a recipe that will appeal to all coconut lovers. At the same time, they surpass the Raffaello balls you know from the store. The toasted hazelnut in the middle is a little surprise that is fantastically complemented by the coating of coconut. The wrapper itself has a refreshing and delicate taste at the same time. With relatively little effort you will get a fantastic dessert that will be enjoyed by everyone who tries it.

Raffaello balls are very easy to make

Yes, Raffaello balls are very easy to make and they are very cute. Regardless of whether you are looking for a nice coconut snack for everyday occasions or a dessert that will perfectly complement the holiday table, Raffaello balls are the right choice.
The advantage is that this is a simple recipe, there is not much philosophy and you get a great dessert in a short time.

They don’t necessarily have to be prepared for Christmas, even though these balls have become indispensable for the holidays. If perhaps someone has not prepared quick Raffaello balls, they simply have to try them because the taste is perfect.

Enjoy!

Print Recipe

Raffaello Balls

(No Ratings Yet)

Loading...

Dessert

By queensrecipes – Serves: 5 - 6

Prep Time: 1 hour – Cooking Time: 20 minutes – Total Time: 1 hour 20 minutes

Ingredients

• 120 grams of sugar
• 200 grams of powdered milk
• 150 grams of coconut flour
• 100 grams of margarine
• 100 ml of water
• 80 grams of whole hazelnuts
• 50 grams of coconut flour for decoration

Instructions

1

Boil sugar with water.

2

Remove from the stove and slowly add the coconut flour and mix well by hand.

3

Add powdered milk and mix it well into the mixture.

4

In the end, add margarine to the mixture.

5

The mixture is cooled for half an hour at room temperature, and then in the fridge for half an hour.

6

While the mixture is cooling, turn on the oven to heat it to 200 degrees Celsius.

7

Put the hazelnuts in the baking dish and bake them for 15 minutes so that the shells are easier to remove.

8

After 7 minutes, stir them and continue baking.

9

Transfer the roasted leeks to a kitchen towel, and rub the towel so that the skins fall off.

10

After cooling, remove the mixture from the fridge, use a teaspoon to take the amount of mixture to make balls and press one hazelnut into each ball.

11

Roll each ball in coconut flour and prepare a paper mold.

12

Cool before serving.