Raffaello coco balls

Raffaello coco balls
  • 10 Dekagram (dkg) semolina
  • 10 Dekagram (dkg) grated coconut
  • 2 Decilitre (dl) cream
  • 6 Decilitre (dl) milk
  • 1 Table spoon (tbsp) butter
  • 15 Dekagram (dkg) sugar
  • 1 Piece vanilla
  • 30 Piece almonds

season: Winter

occasion: 4Kids, 4Holidays

origin: Innovation



This is a delicious coconut cookie, hower be careful with softness of the dough because to form the balls requires medium-hard texture. Boil the milk, cream, coconut, vanilla and sugar and add the toasted semolina on butter. Cook the whole pulpe until it will be quite thick and make it cool. Format 2 cm balls while put the almond in the middle of it.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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