Homemade version of Ferrero Raffaello's famous Coconut Candy Balls.
Servings : 20yields
Prep Time 10 minutesmins
Refrigeration Time 1 hourhr
Ingredients
1/2cupsugar
1/2cupbutter,room temperature
1cupdry milk powder
3/4cupdried shredded coconut
1cupcrushed vanilla wafers,(Use those long sugar wafers with cream in the middle, not the round thin cookies and not Nilla wafers. I have also used crushed graham crackers.)
1teaspoonpure vanilla extract
1/4cuproasted hazelnuts
1/2cupdried shredded coconut,for dusting
Instructions
Set stand mixer on medium speed and cream together butter and sugar for 2 minutes.
Reduce speed to low and add milk powder, dried shredded coconut, vanilla wafers, and vanilla; beat until thoroughly combined.
Cover and refrigerate for 1 hour.
Using a cookie scoop, measure out dough balls, insert a hazelnut into the center of each dough ball and shape into balls.
Roll each ball in coconut and set on a serving plate.
Serve right away or store in an airtight container and keep refrigerated for 4 to 5 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.