This easy almond coconut balls recipe tastes just like Ferrero Raffaello candies. Coated in white chocolate, the balls are sweet, chewy, buttery, and unbelievably decadent. Easy to make, these treats are perfect for gifting, holiday parties, and afternoon snacks!
I’ve loved Ferrero Raffaello candies for as long as I can remember. So, I decided to make my own, and these homemade coconut balls are just as tasty as the originals, if not even better!
They’re not exactly crunchy, but they have all the rich, nutty flavors and creamy texture of the store-bought option. Plus, they’re super easy to make and keep fresh in the freezer for months.
Prep an extra-large batch to keep on hand, and you’ll thank yourself when a craving strikes out of the blue.
Why you’ll love this recipe
My whole family (aside from my sister-in-law, who is allergic to coconut) adores this recipe. Here’s why you will, too:
- Easy to make with minimal ingredients. With just eight ingredients, seven if you don’t use chocolate, this recipe comes together with just 20 minutes of prep time.
- No cooking or complicated equipment required! As long as you have a mixer and a bowl, you have everything you need to make this recipe.
- The recipe makes a large batch and stores well. As written, this recipe yields 60 bite-sized coconut balls, and they keep fresh in the fridge or freezer for a long time. As a result, they’re great for prepping ahead of time on busy holidays or keeping on hand!
One taste of these almond coconut balls, and you’ll understand why I’m so obssess with them! Seriously, they’re a coconut lover’s dream. So, don’t be surprised when the whole batch disappears in a few hours!
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Pin ItKey Ingredient Notes
- Sweetened condensed milk is the main sweetener, adding the creamy, melt-in-your-mouth texture we want.
- Amaretto is a sweet, Italian almond liqueur that complements the coconut and almond flavors. I don’t recommend using substitutes in this recipe!
- Vanilla extract – Use high-quality pure vanilla extract, not imitation varieties, to enhance the flavor of the rest of the ingredients. Trust me. You’ll taste the difference!
- Unsweetened desiccated coconut – Over the years, I’ve used all kinds of coconut flakes. While shredded coconut works, it doesn’t have the most appealing mouthfeel. So, I highly recommend using desiccated coconut, which is shredded into teeny-tiny flakes.
- Almond flour thickens the mixture and adds a subtle nutty flavor.
- Whole almonds – I place whole almonds in the center of the balls to replicate the store-bought candy and add a satisfying crunch.
- White chocolate chips – These are optional, but I love melting high-quality white chocolate and coating the balls with it. It adds extra sweetness and makes them even prettier!
How to make almond coconut balls
One of the best things about this recipe is that it doesn’t require any fancy equipment or complicated steps. Just mix, portion the batter, and chill!
- Beat the sweetened condensed milk and butter in a medium bowl until nice and fluffy.
- Mix in the vanilla extract, Amaretto, coconut, and almond flour.
- Chill in the fridge until the mixture is nice and thick. I like to let it rest overnight, but you can get away with chilling for just a few hours if you’re in a hurry.
- Portion the dough into balls, then place an almond in the center of each.
Create perfect portions
I like to use a small cookie scoop to form 1-inch balls. This ensures they’re all the same size and keeps my hands clean!
- Roll the balls in the remaining coconut flakes.
- Dip the cold coconut balls in melted white chocolate, coating them completely. This step is optional, but it takes the balls to a new level of delicious!
- Transfer the balls to a baking sheet lined with parchment paper, and let the chocolate set.
Chill the coconut balls
Freeze the coconut balls for 10-15 minutes before dipping in the chocolate. It’ll be much easier to handle!
Expert Tips
- Soften the butter fully. Room-temperature butter blends more evenly with the sweetened condensed milk, helping the mixture whip into a light, fluffy base. Cold butter will cause lumps!
- Chill the mixture long enough. Don’t skip the chilling step! A couple of hours (or overnight) helps the mixture firm up so you can easily scoop, shape, and roll the balls without sticking.
- Keep the balls cold for dipping. If coating in chocolate, make sure the balls are very cold. Pop them in the freezer for 15-20 minutes before dipping so the coating sets fast and stays smooth.
- Melt the chocolate low and slow. Always microwave the chocolate at 50% power in short intervals, stirring in between. This prevents scorching and clumping, keeping your chocolate smooth.
Storage
Transfer the coconut balls to an airtight container. I like to place them in mini cupcake liners.
Store in the fridge for 2-3 weeks, or freeze for 2-3 months.
Whatever you do, don’t store leftovers at room temperature or warm them up! Heat is enemy number one, and your balls will melt and fall apart.
FAQs
If your balls don’t hold together, it’s likely because they didn’t chill long enough. Pop them in the fridge until the dough thickens. If that doesn’t work, you may need to add more almond flour. Start with 1-2 tablespoons, and add more as needed until the mixture holds its shape.
I like to use candy dipping tools or a fork to dip the balls. Then, let the excess chocolate drip off, and transfer them to parchment paper.
More Easy Desserts
Almond Coconut Balls
Ingredients
- 1 (14oz) can (396 g) sweetened condensed milk
- ¾ cup (170 g) unsalted butter softened
- 2 teaspoons Amaretto Italian almond liquor
- 2 teaspoons pure vanilla extract
- 3 ½ cups (280 g) unsweetened desiccated coconut divided Note 1
- 1 cup (100 g) almond flour
- ½ cup (70 g) whole almonds
Optional chocolate coating
- 2 cups (340 g) white chocolate chips
Instructions
- In a medium bowl, beat the condensed milk and butter with an electric hand mixer on medium speed until fluffy, about 2 minutes.
- Mix in vanilla extract, Amaretto, 2.5 cups of coconut, and almond flour.
- Refrigerate the mixture for a couple of hours, or overnight, until it's nice and thick.
- Using a small cookie scoop, form 1-inch balls with one almond in the center. (It's about 2 teaspoons(14g) of mixture per ball.)
- Roll the balls in the remaining 1 cup of coconut flakes.
Optional chocolate coating
- Place the chocolate chips in a tall plastic (or silicone) cup.
- Microwave for 1 minute at 50% power, stir and repeat until the chocolate is fully melted. Remember to always microwave at 50% power and 30-60-second increments.
- Dip the cold coconut balls in the melted chocolate, one at a time, and place them on a baking sheet lined with parchment paper. I love using these candy dipping tools. I use the spiral swirl dipper for this recipe. (TIP: Keep the coconut balls cold before dipping. If they're soft, place them in the freezer for 15-20 minutes before dipping.)
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Tips & Notes
Nutrition
This recipe was originally published on July 30th, 2015.
Hi, Rose. I’ve used sweetened coconut, but you can use unsweetened as well.
U don’t have to bake them ?they sound to goo to be true.
Nope, no need to bake them, April. Hope you’ll give it a try.
I love the simplicity of these candies. Can’t wait to try this recipe!
Thank you!!
Can’t wait to make this on my day off??
Sounds great, Kate. Hope you enjoy them as much as we did. 😉
Hello shinee!
Can u tell me about amaretto plx
And its substitute?
Its quite difficult to find it in my country
Kindly guide me
Hi, Hira! Amaretto is an Italian almond-flavored liquor. If you don’t have it, it’s ok to skip it. Hope you enjoy!
Thanks shinee.
Only for understanding, want to ask,almond liquor means almond essence?
Nope, it’s a type of alcohol. 🙂
These look soo good. I am a huge coconut fan, love all things coconut! I will be trying these for sure! thanks.
You and me are the same, Carolyn! Love coconut! Thank you for stopping by!
This sounds so delicious. Thanks for sharing!
Sure thing. Thanks for stopping by, Jenn!
Yum!! I love Ferrero Rafaello so I am going to be making some of these very soon. I’ll keep a little stash in the freezer so I can sneak one whenever I get a craving! Thanks for sharing!
Yay, I still have some in freezer! And I know you’ll enjoy having them in your freezer too. 🙂 Thanks, Kaylene!