Introduction

Coconut balls, also known as Raffaello balls, are a delightful treat combining creamy coconut, crunchy almonds, and a smooth white chocolate coating. These no-bake sweets are easy to make and perfect for satisfying your sweet tooth or sharing at gatherings.

Coconut Raffaello Balls Recipe - Recipe Image

Ingredients

135 g desiccated coconut (1½ cups, unsweetened)
160 ml condensed milk (½ cup, sweetened)
50 g digestive biscuits (1.76 oz)
40 g cornflakes (1.4 oz, unsweetened)
15 almonds (peeled)
150 g white chocolate (5.3 oz)
1 teaspoon coconut oil (optional, for melting chocolate)

Instructions

Step 1: Put digestive biscuits and cornflakes into a food processor. Pulse several times until you get small, even crumbs. Pour the crumbs onto a plate and set aside.
Step 2: In a bowl, combine the desiccated coconut with the sweetened condensed milk until well mixed.
Step 3: With slightly wet hands, take about 1 teaspoon of the coconut mixture and flatten it in your palm. Place an almond in the center and carefully roll it into a ball. If the mixture feels too dry, add more condensed milk; if too wet, add more desiccated coconut. Test by rolling one ball first.
Step 4: Roll each ball in the biscuit and cornflake crumbs, then place it on a parchment-lined tray.
Step 5: Repeat until all the mixture is used and all balls are coated.
Step 6: Place the tray of coconut balls in the freezer for 30 minutes to set.
Step 7: While the balls chill, melt the white chocolate with a teaspoon of coconut oil in a bain-marie (hot water bath) until smooth.
Step 8: Dip the chilled coconut balls into the melted white chocolate, coating them completely. Allow excess chocolate to drip off, then place coated balls back on a parchment-lined tray.
Step 9: Refrigerate the coated balls for at least 15 minutes before serving to allow the chocolate to set.

Tips & Variations

If you prefer a crunchier texture, toast the desiccated coconut lightly before mixing.
For a nut-free version, omit the almonds and place a small dollop of chocolate or a raisin inside each ball instead.
Substitute white chocolate with milk or dark chocolate for a different flavor profile.
Use gluten-free biscuits if you want to make the recipe gluten-free.

Storage

Store the coconut balls in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to one month—thaw in the fridge before serving. They are best enjoyed chilled after the chocolate has fully set.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these coconut balls without condensed milk?

Condensed milk helps bind the mixture and adds sweetness. If you want a substitute, try sweetened condensed coconut milk or a thick honey and cream mixture, but the texture may vary slightly.

How do I prevent the white chocolate from seizing when melting?

Melting white chocolate over a bain-marie with a small amount of coconut oil helps keep it smooth. Avoid water getting into the chocolate, and melt it slowly on low heat to prevent seizing.

Coconut Raffaello Balls Recipe

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4.7 from 120 reviews

Delicious and easy-to-make Coconut Balls, also known as Raffaello Balls, combining creamy condensed milk, crunchy almonds, and a crisp coating of crushed digestive biscuits and cornflakes, all coated in smooth white chocolate for a perfect no-bake treat.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes (for melting chocolate and coating)
Total Time: 55 minutes
Yield: 15 coconut balls 1x
Category: Dessert
Method: No-Cook
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

135 g Desiccated coconut (1½ cup) (unsweetened)
160 ml Condensed milk (½ cup)
50 g Digestive biscuits (1.76 oz)
40 g Cornflakes (1.4 oz) (unsweetened)
15 Almonds (peeled)
150 g White chocolate (5.3 oz)
1 teaspoon Coconut oil (for melting chocolate)

Instructions

Prepare Crumbs: Put digestive biscuits and cornflakes in a food processor, close the lid, and pulse several times to get small, even crumbs. Pour the crumbs onto a plate and set aside.
Mix Coconut and Condensed Milk: Combine desiccated coconut with sweetened condensed milk in a mixing bowl.
Form Coconut Balls: With slightly wet hands, take about 1 teaspoon of the coconut mixture, flatten it, place an almond in the middle, and roll into a ball. Adjust the mixture consistency by adding more condensed milk if too dry or more coconut if too thin.
Coat with Crumbs: Roll each coconut ball in the prepared digestive biscuit and cornflake crumbs, then place them on a parchment lined tray.
Freeze Balls: Put the tray with coconut balls in the freezer for 30 minutes to firm up.
Melt White Chocolate: Melt white chocolate together with a teaspoon of coconut oil in a bain-marie (hot water bath) until smooth.
Coat Balls in Chocolate: Dip each chilled coconut ball into the melted white chocolate, coat evenly, allow excess chocolate to drip off, and place back on a parchment lined tray.
Chill Before Serving: Store the coated balls in the refrigerator for at least 15 minutes to set the chocolate coating before serving.

Notes

Use slightly wet hands to prevent the coconut mixture from sticking while rolling balls.
Adjust condensed milk and desiccated coconut to get the right consistency for rolling.
If you don’t have coconut oil, you can melt white chocolate alone but coconut oil helps to make it smoother for coating.
Store finished coconut balls in an airtight container in the refrigerator to keep them fresh.
For a nut-free version, omit the almonds or replace with a seed of choice.

Keywords: Coconut balls,Raffaello balls,no-bake dessert,white chocolate,almond candy,sweet snack