This quick and straightforward recipe requires only three ingredients and five minutes. These coconut truffles make great gifts for the holidays or to enjoy.

Coconut truffles are a delicious treat for those who enjoy Raffaello candy and coconut flavors.

These coconut truffles in Raffaello style are delicious, with a melting texture and the taste and texture that coconut flakes provide.

This recipe is easy to prepare at home. You only need a bowl, three simple ingredients, and five minutes to complete it. It’s perfect for holidays or special occasions.

This recipe is made with sweetened condensed coconut milk and a hazelnut heart that can be replaced with almonds or removed from the recipe.

No baking is required for these delicious coconut balls. They don’t need any equipment, such as a food processor or an oven, and there’s no sugar added because the condensed sweetened Milk creates a smooth, creamy taste.

Ingredients and substitutes

Scroll down to the recipe card for the amounts and the ingredients list.

Coconut: Use desiccated or toasted coconut as a substitute for unsweetened coconut. There is no need to add powdered or sweetened sugar to the recipe, as the sweetened Milk will enhance the coconut balls.

Sweetened Condensed Milk: Use sweetened condensed evaporated skim milk instead of unsweetened water milk, which has a liquid texture. Sweetened condensed Milk can be used to make a vegan version.

Dried Fruits: whole hazelnuts or almonds, roasted to enhance flavor.


Chocolate Chips: Add dark mini chocolate chips for crunch and taste. For the version of chocolate coconut balls with melted white chocolate added, you can use my recipe for White Chocolate Coconut Truffles.

Flavor: add vanilla extract, coconut extract, almond extract, or lemon juice.

Nut flour You can substitute some of the coconuts with almond, hazelnut, or coconut flour.

Cookie Crumbs: Replace some coconut flakes with cookie crumbs such as Oreo cookies or Biscoff crumbs.

Cocoa: To add a chocolate taste to a recipe, you can add unsweetened cocoa.

Coconut Balls – How to Make Them

Coconut mixture

Place all ingredients in a large bowl. Add the shredded coconut, sweetened condensed Milk and mix well.

Mix the condensed coconut milk with a teaspoon until it is smooth. The coconut flakes should be well-moistened.

Cover the plastic wrap with a lid and place it in the fridge for 30 minutes to an hour.

Form balls

Scoop out a small portion of the coconut mixture with your hands and compact it into your palm.

Press a hazelnut, almond, or other whole nut into the center of each coconut ball.

Roll the dough between your palms until smooth, and then place it on a parchment-lined plate.

Roll in coconut flake

Place the shredded coconut in a small dish.

Roll the coconut balls until they are completely coated.

Enjoy! Place the coconut truffles in small white cases.

Freeze and Conserve

Coconut balls can last up to two weeks at room temperature if placed in an airtight box.

They can be kept in the freezer for up to three months. Please place them in bags of preservation or boxes and slowly bring them back to room temperature.


135 g ( 1 1/2 cups) dry shredded coconut

170 g ( 1/2 cup) sweetened condensed Milk

15 whole hazelnuts and almonds

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Place the shredded coconut and sweetened condensed Milk in a large bowl.

Using a tablespoon, mix the ingredients until the mixture is smooth and doughy.

Let the mixture rest in the refrigerator for 30 minutes to 1 hour.

Take small amounts of the coconut mixture between your hands and put a whole hazelnut or almond in the center; close and roll them to form a smooth ball.

Then roll the coconut balls immediately in a bowl filled with unsweetened shredded coconut flakes and place your Raffaello coconut balls in minor cases.