Coconut Raffaello® Candies recipe

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Ingredients

1 (14 ounce) bag flaked coconut
1 (16 ounce) package confectioners' sugar
1 ½ cups margarine, softened
1 ⅓ cups powdered milk
½ cup milk
1 teaspoon almond extract
50 hazelnuts

Nutrition Info

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
servingSize: -
sodium: 79.8 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.

  2. 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.

  3. 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.

Recipe Yield

50 servings

Recipe Note

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.

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