Ingredients for Raffaello Coconut Balls consists of desiccated coconut (light fried or dried to remove moisture), peeled almonds and condensed milk.
We need to use peeled almond. So soak the almonds for two hours, then peel the skin. Do not use the almonds with the skin.
Pour the condensed milk (a chilled condensed milk works very well) into one cup of shredded coconut and mix thoroughly. The coconut shreds should stick to one another as shown.
Take peeled almonds, coconut mixed with condensed milk and the remaining shredded coconut (in a plate). This forms the base for Raffaello Coconut Balls.
Now take some coconut mixed with condensed milk, flatten in the palms as shown, place one almond piece inside and then roll it into a ball as shown.
Now simply place this rolled coconut ball on the plate containing the shredded coconut and roll over it so that the coconut shreds stick to the ball and gives a full coconut covering. That’s it! Serve fresh and have a great snack!
Refrigerate once done. The shelf life for this recipe is 3 days when refrigerated so that it retains the goodies of the coconut.
You can buy condensed milk off the shelf from a store, just make sure it is sweetened.
Feel free to experiment with any of the nuts (cashews or walnuts) to get a different taste. Share your experience. 🙂