Raffaello (coconut balls)

Ingredients

• 125 ml or 1/2 cup water
• 250 g/9 oz butter or margarine
• 400 g/14 oz sugar
• 400 g/14 oz powdered milk
• 250 g/9 oz dried shredded coconut
• 100 g/4 oz toasted almonds or hazelnuts

Preparation

• Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a pot and boil.
• Turn off the heat, add the powdered milk and 200 g coconut (leave 50 g/2 oz for decoration) and stir them in.
• If there are any lumps left, use a handheld mixer to break them. Leave in the refrigerator to cool.
• Roll 1 inch balls with palms, placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

Questions

Photos of members who cooked this recipe