Homemade Raffaello Coconut Balls (Rafaelo kuglice)

Originally these coconut balls were made by Italian company Ferrero, the same one which produces Nutella and Ferrero Rocher, but over time they became so popular that people wanted to make them by themselves, and save some money too because they are not cheap at all.

In Serbia, homemade Raffaello candies are popular so much that they are considered part of  Christmas holiday tradition. Holiday feast can't be without this dessert. Indeed, they really look like a winter holiday treat because coconut flakes remind so much of snowflakes.

Yes, they are easy to make but the taste is so good, so creamy and that crunchy hazelnut in the center of the ball make you buds feel like in heaven.

I made them today and gave to my neighbour who had her birthday party. She has just called me to say that people in the party were crazy about coconut cookies and they ate them all... not surprised, not at all.

This is the recipe from my mother-in-low recipe book. You can see it on the picture bellow.

And, fantastic recipe for homemade Ferrero Rocher is coming soon...

You need:

200ml (3/4 cup + 2 tablespoons) water
2 cups sugar
1lb powdered milk
250g (2 1/4 sticks) butter, cut in small pieces
250g dried shredded coconut (if it sweetened decrease amount of sugar, if shreds are too large, grind them in food processor) You can find very nice unsweetened dried shredded coconut in Whole Foods.
100g hazelnut or almonds

Steps:
Roast raw hazelnuts in the oven  for 8-10 minutes on 350F (175C). Then remove the peel - should be very easy. Bring water in a pot to boil, add sugar and cook until it dissolves. Remove from the heat and stir in powdered milk, 150g shredded coconut (leave 100g for coating) and butter. Mix everything well. Let it cool down to room temperature, then refrigerate for a coulpe of hours or overnight.

Make balls with your hands and stuff roasted hazelnut in each. Then coat the balls with remaining coconut flakes. You can serve them in small cupcake liners. Keep the balls in the fridge.

Recipe from the my mother-in-law cookbook, it is in Serbian and in Cyrillic