COCONUT RAFFAELLO® CANDIES
These candies have a wonderful milky coconut-and-almond taste. I copy-catted the recipe so that I could make them at home. You can also store them in resealable plastic bags in the freezer.
Provided by Amber Vaughn
Categories Desserts Candy Recipes
Time 35m
Yield 50
Number Of Ingredients 7
Steps:
- Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.
- Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.
- Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 12.4 g, Cholesterol 3.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 6.1 g, Sodium 79.8 mg, Sugar 10.9 g
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[email protected]These candies were a bit too sweet for my taste, but my kids loved them. I might try reducing the amount of sugar next time.
miss ilyazi
[email protected]I've made these candies several times now and they're always a success. They're the perfect treat for any occasion.
Emamul Sheen
[email protected]The Raffaello candies turned out amazing! They look just like the store-bought ones, but they taste even better. Thanks for sharing this recipe!
LEGEND TURK
[email protected]These candies are so easy to make and they're always a hit with my friends and family. I love that they're no-bake, so I can make them even when it's hot outside.
Aqeel Haider
[email protected]Absolutely delicious! The coconut and almond flavors are perfectly balanced, and the texture is just right - chewy on the outside, soft and creamy on the inside. I'll definitely be making these again soon!