Rafaelo Recipes

HOMEMADE RAFFAELLO COCONUT BALLS

Steps:

• Roast almonds: Place in a large pan without the addition of any fat and roast shaking the pan often until the almonds are golden on both sides. Please don't leave them unattended, this will only take a few minutes, and you don't want them to get burned.Immediately transfer the roasted almonds to a plate and let them cool.
• Combine: Place 200 g/ 7 oz/ 3 1/3 cups of the desiccated coconut in a bowl. Add the sweetened condensed milk and stir well. Leave to stand for about 5 minutes, so the shredded coconut will completely absorb the milk.
• Roll balls: Line a large platter/plate with some baking paper. Place the remaining desiccated coconut in a shallow bowl or a plate.Start rolling the coconut balls. Do that with slightly wet hands; it works much better. Take a small amount of the coconut mixture in your hand, flatten it, place a roasted almond in the middle and roll the ball. The truffle should be more or less the size of a larger cherry or the size of a real Raffaello.
• Coat with coconut: Roll the balls into the extra coconut in the bowl and place them on the platter.
• Refrigerate: When all the balls are ready, place the platter in the fridge and allow the Raffaellos to firm up. Then, transfer to an airtight container and keep refrigerated.

HOMEMADE RAFFAELLO COCONUT ALMOND CONFECTIONS

Steps:

• In a bowl, place 2 cups shredded coconut and add the entire can of condensed milk. Also, add the vanilla or the almond extract.
• Mix it and let sit for few minutes until the coconut absorbs the milk.
• If the mixture seems to be too wet, add a little bit more coconut flakes.
• Using your wet hands, make the mixture's dollops and roll them between your hands to make a ball.
• Insert an almond in the middle of each confection.
• Prepare a plate with shredded coconut for rolling the confections on it.
• Roll each confection in the shredded coconut until covered, then place it on a candy paper.
• Refrigerate for few hours before serving or keep them in the freezer in an airtight container.
• The homemade coconut almond confections are great as holiday gifts.

COCONUT RAFFAELLO® CANDIES

Steps:

• Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.
• Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.
• Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.

RAFFAELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.
• Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.
• Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.
• Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
• Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.

RAFAELO

Steps:

• Blend with mixer margarine, milk and sugar.
• Stir in coconut by hands but leave about 50 grams for decorating.
• Refrigerate for 20 minutes.
• Make balls of dough and roll them over left coconut.
• If you like, you can place pealed hazelnut in center of each ball.