Simple Homemade Raffaello Copycat: White Chocolate Coconut Candy Recipe

Crafting a delightful white chocolate coconut candy brings pure joy to sweet enthusiasts everywhere.

Luscious coconut and creamy white chocolate create an irresistible combination that melts in your mouth.

Italian-inspired treats like these often spark childhood memories of delicate confections.

Homemade versions surpass store-bought options with their fresh ingredients and personal touch.

Minimal kitchen skills can help you master these elegant little bites.

Delicate almonds nestled in soft coconut centers make these candies truly special.

You’ll fall in love with how simple yet sophisticated this recipe can be.

Why White Chocolate Coconut Candy Is So Addictive

• Craft Gourmet Treats at Home: This homemade candy lets you create restaurant-quality sweets without professional training.
• Customize with Creativity: Experiment with different nuts, adjust sweetness levels, or add flavor extracts to make the recipe uniquely yours.
• Impress Dessert Lovers: These elegant white chocolate coconut balls look professionally made but are surprisingly simple to prepare.
• Celebrate Special Moments: Perfect for holiday gatherings, gift-giving, or adding a touch of luxury to afternoon tea with friends and family.

What’s Inside White Chocolate Coconut Candy

• Whole Almonds: Provide a crunchy center and nutty flavor for the candy.
• Cream Cheese: Creates a rich and creamy base for the candy filling.
• White Chocolate: Serves as a smooth coating that adds sweetness and holds the coconut exterior.

• Shredded Coconut, Coconut Flour: Contribute to the authentic texture and tropical flavor of the candy.

• Powdered Sugar, Heavy Cream, Vanilla Extract, Salt: Enhance sweetness, create smooth consistency, and balance the overall flavor profile of the candy.

Easy Instructions For White Chocolate Coconut Candy

Step 1: Roast Almonds

Warm up a dry skillet over medium heat. Add whole almonds and stir constantly for 5-7 minutes until they release a nutty aroma and turn golden brown. Remove from heat and let them cool completely.

Step 2: Create Creamy Base

• Softened cream cheese
• Powdered sugar
• Heavy cream
• Vanilla extract
• Salt

Whip the ingredients until they transform into a silky smooth mixture.

Step 3: Prepare Coconut Mixture

Combine shredded coconut and coconut flour in a separate bowl, creating a dry base with a delightful texture.

Step 4: Blend Mixtures

Gently fold the coconut flour mixture into the cream cheese blend, ensuring everything is thoroughly incorporated.

Step 5: Shape Candy Balls

Take small portions of the mixture and lovingly wrap each around a toasted almond. Roll into perfect round balls approximately 1 inch wide.

Step 6: Chill Initial Balls

Place the formed balls on a parchment-lined baking sheet. Refrigerate for 30 minutes to help them firm up nicely.

Step 7: Melt Chocolate

Use a double boiler or microwave to melt white chocolate. Stir continuously until the chocolate becomes completely smooth and glossy.

Step 8: Coat Candies

Remove chilled coconut balls from the refrigerator. Carefully dip each ball into the melted white chocolate, ensuring total coverage.

Step 9: Add Coconut Coating

Immediately roll the chocolate-covered balls in additional shredded coconut, creating a beautiful textured exterior.

Step 10: Final Chill

Place the coated candies on a clean parchment-lined tray. Refrigerate for 15 minutes to set the chocolate perfectly.

Step 11: Store and Serve

Keep candies in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for 5 minutes to achieve the ideal texture.

Pro Tips For White Chocolate Coconut Candy

• Toast Almonds Carefully: Keep stirring nuts constantly to prevent burning and ensure even, golden-brown color without bitter taste.
• Whip Cream Cheese Smoothly: Use room temperature cream cheese for lump-free, silky-smooth mixture that blends perfectly with other ingredients.
• Chill Before Coating: Refrigerating coconut balls helps them maintain shape and makes chocolate dipping process easier and less messy.
• Roll in Coconut Generously: Cover white chocolate completely with shredded coconut for authentic Raffaello appearance and extra texture.
• Serve at Perfect Temperature: Let candies sit briefly at room temperature to soften slightly, enhancing creamy interior and delivering melt-in-your-mouth experience.

Cool Ways To Twist White Chocolate Coconut Candy

• Pistachio Paradise: Replace almonds with roasted pistachios and add ground pistachios to the coconut coating for a nutty green-hued version.
• Dark Chocolate Decadence: Swap white chocolate with dark chocolate coating and sprinkle cocoa powder on the exterior for a rich, intense flavor profile.
• Tropical Escape: Incorporate finely chopped dried mango or passion fruit powder into the cream cheese mixture for a fruity, vibrant candy variation.
• Spiced Sensation: Add ground cardamom or cinnamon to the coconut mixture and use toasted macadamia nuts for a warm, aromatic rendition of the classic recipe.

Top Pairings For White Chocolate Coconut Candy

• Pair with Refreshing Champagne: Select a light, crisp champagne or prosecco with delicate bubbles that complement the sweet, creamy white chocolate and nutty almond notes.
• Enhance with Tropical Fruit Smoothie: Create a coconut-banana smoothie that echoes the tropical flavors and provides a cool, refreshing contrast to the rich candy's texture.
• Match with Espresso or Cappuccino: Brew a strong Italian espresso or smooth cappuccino that cuts through the sweetness and highlights the candy's creamy, nutty profile.
• Accompany with Coconut Liqueur: Serve a small shot of coconut-based liqueur like Malibu, which intensifies the coconut flavor and creates a luxurious dessert experience.

How To Keep White Chocolate Coconut Candy Fresh

• Keep candies in an airtight container, layered between parchment paper to prevent sticking, for maximum freshness up to 5 days.
• Wrap individual candies in plastic wrap, then place in a freezer-safe container, preserving quality for up to 2 months; thaw in refrigerator overnight before serving.
• Allow candies to sit out for 5 minutes before enjoying, which softens the texture and enhances the creamy consistency.
• Place small squares of parchment paper between each candy layer to maintain their pristine shape and prevent potential chocolate melting or sticking.

Questions About White Chocolate Coconut Candy Answered

• Can I use unsalted almonds instead of toasted almonds?

Yes, you can use unsalted almonds, but toasting them enhances their flavor and provides a richer taste profile for the candy.

• What if I don't have coconut flour?

You can substitute coconut flour with ground almonds or additional shredded coconut, though the texture might be slightly different from the original recipe.

• Is it possible to make these candies without cream cheese?

Cream cheese is essential for the creamy texture, but you could try using mascarpone as an alternative if needed.

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

Melt the chocolate slowly using a double boiler or in short microwave intervals, stirring frequently and avoiding any contact with water to keep it smooth.

White Chocolate Coconut Candy (Raffaello Copycat) Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet white chocolate coconut candy promises Italian-inspired bliss with creamy texture and delicate almond center. Homemade raffaello brings luxury confectionery right into your kitchen, letting you indulge in delightful coconut-infused perfection.

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Ingredients

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Nuts and Base:

• 1 cup almonds, whole
• 1 cup coconut, shredded
• 1/2 cup coconut flour

Creamy Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp heavy cream

Coating and Decoration:

• 12 oz white chocolate, melted
• 1 cup coconut, shredded (for coating)
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Toast whole almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and let cool completely.
2. In a mixing bowl, combine softened cream cheese, powdered sugar, heavy cream, vanilla extract, and salt. Whip until smooth and creamy.
3. Mix shredded coconut and coconut flour in a separate bowl to create a dry base mixture.
4. Fold the coconut flour mixture into the cream cheese mixture until well incorporated.
5. Take a small portion of the mixture and wrap it around each toasted almond, forming smooth, round balls about 1 inch in diameter.
6. Place the formed balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
7. Melt white chocolate using a double boiler or microwave, stirring until completely smooth.
8. Remove chilled coconut balls from refrigerator and carefully dip each one into melted white chocolate, ensuring complete coverage.
9. Immediately roll the chocolate-coated balls in additional shredded coconut, creating a beautiful textured exterior.
10. Place coated candies on a clean parchment-lined tray and refrigerate for 15 minutes to set the chocolate.
11. Store in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature for 5 minutes before serving for optimal texture.

Notes

• Toast almonds carefully to enhance their nutty flavor without burning, watching the skillet closely and stirring frequently.
• Use room temperature cream cheese for smoother, lump-free mixing that creates a silky candy base.
• Keep hands slightly damp when forming coconut balls to prevent mixture from sticking and ensure uniform, round shapes.
• Chill candies between coating stages to maintain structural integrity and make handling easier during the white chocolate dipping process.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Refrigerating
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 174
• Sugar: 8 g
• Sodium: 39 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 27 mg