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.
Ingredients
Scale
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
Instructions
- 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.
- In a mixing bowl, combine softened cream cheese, powdered sugar, heavy cream, vanilla extract, and salt. Whip until smooth and creamy.
- Mix shredded coconut and coconut flour in a separate bowl to create a dry base mixture.
- Fold the coconut flour mixture into the cream cheese mixture until well incorporated.
- Take a small portion of the mixture and wrap it around each toasted almond, forming smooth, round balls about 1 inch in diameter.
- Place the formed balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
- Melt white chocolate using a double boiler or microwave, stirring until completely smooth.
- Remove chilled coconut balls from refrigerator and carefully dip each one into melted white chocolate, ensuring complete coverage.
- Immediately roll the chocolate-coated balls in additional shredded coconut, creating a beautiful textured exterior.
- Place coated candies on a clean parchment-lined tray and refrigerate for 15 minutes to set the chocolate.
- 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