White Chocolate Coconut Candy
A delightful homemade treat featuring a creamy white chocolate shell filled with shredded coconut goodness, reminiscent of the famous Raffaello confections.
Ingredients
Candy Mixture
- 2 cups unsweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips
- 1/2 cup whole almonds (optional) Can use any nut of your choice
- 1 teaspoon vanilla extract
- extra shredded coconut for rolling Optional
Instructions
Preparation
- In a mixing bowl, combine the unsweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until all the coconut is thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to help the mixture firm up.
- While the coconut mixture chills, melt the white chocolate chips in a microwave-safe bowl, heating in short intervals (about 20 seconds each) and stirring until smooth.
Assembly
- Take out the coconut mixture and shape it into small balls, about one inch in diameter. If adding nuts, place one in the center of each ball.
- Dip each coconut ball into the melted white chocolate, allowing any excess to drip off.
- Roll each chocolate-coated ball in shredded coconut before placing them on a baking sheet lined with parchment paper.
- Put the coated balls back in the fridge for about 30 minutes or until the chocolate is set.
- Once fully chilled, your White Chocolate Coconut Candy is ready to be enjoyed!
Notes
Store leftovers in an airtight container in the refrigerator for about a week. Freeze for longer storage. Best enjoyed chilled.