These easy, no-bake coconut balls are a family favorite around the holidays. They also make a beautiful treat to bring with you when visiting family and friends.
No-Bake Raffaello Coconut Balls
December tends to be a busy time for our family as is likely with yours. We tend to have a number of banquets for groups that the kids are involved in. Families are often asked to bring desserts for the sweet table.
These Raffaello coconut balls are one of our favorite recipes to make for such events. They’re quick, fool-proof and can be made the day before. Moreover the kids absolutely love them, especially when they’re topped with some rainbow sprinkles.
(We also love to bring our snow-capped pecan shortbread cookies and these delicious chewy molasses cookies!)
Although we love to make them for Christmas they are great year-round for birthday parties, Valentine’s Day or just because. We might even roll them into little egg shapes for Easter time.
Ingredients Needed for Raffaello Coconut Balls
- 3 tbsps corn starch
- ¾ cup water, room temperature
- 3 tbsps sugar
- ½ cup butter, room temperature
- ½ cup icing sugar
- 1 ½ cups semi-sweet shredded coconut, divided
- 20 whole almonds, shelled (optional)
- Mini candy cups (optional)
Options: Don’t place anything in the center or add one hazelnut, chocolate or jelly candy instead of the almond
How to Make the Raffaello Coconut Balls
In a medium sauce pan dissolve corn starch in water completely. Add sugar and whisk until well blended.
Turn on low heat and continue stirring until the mixture thickens to soft playdough consistency (about 5-8 minutes). If not thick enough, add a little more dissolved corn starch.
Remove from heat and transfer to a small bowl. Allow to cool completely at room temperature or in the fridge. Stir the dough a couple times during cooling.
In the meantime, in a mixer, combine butter, powdered sugar and beat until light and fluffy (about 5 minutes). Add in the corn starch mixture and continue mixing until completely combined (about 3 minutes). Mix in ½ cup of coconut on low speed. When fully combined transfer to fridge for at least 30 minutes for the mixture to set.
Spread 1 cup of coconut on a plate. Scoop up a heaping tablespoon full of the mixture and roll into a ball. Roll the ball in the coconut to cover and place into the candy cups.
(Tip: if the mixture is too sticky you can coat your hands with a bit of powdered sugar prior to rolling).
That’s it! For a festive touch you can add some seasonal sprinkles or leave as they are.
As I mentioned, the kids looove these coconut balls!
Additional No-Bake Cookie Recipes
- peanut butter cookies;
- low-carb chocolate peanut butter cookies;
- white hot-chocolate cookies;
- crunchy corn flake cookies.
No-Bake Coconut Rafaelo Balls Recipe
Ingredients
- 3 tbsps corn starch
- ¾ cup water room temperature
- 3 tbsps sugar
- 1/2 cup butter room temperature
- ½ cup icing sugar
- 1 ½ cups semi-sweet shredded coconut divided
- mini paper candy cups optional
Instructions
- In a medium sauce pan dissolve corn starch in water completely. Add sugar and whisk until well blended.
- Turn on low heat and continue stirring until the mixture thickens to soft playdough consistency.
- Remove from heat and transfer to a small bowl. Allow to cool completely at room temperature or in the fridge.
- In the meantime, in a mixer, combine butter, powdered sugar and beat until light and fluffy.
- Add in the corn starch mixture and continue mixing until completely combined. Mix in ½ cup of coconut on low speed. When fully combined transfer to fridge for at least 30 minutes for the mixture to set.
- Spread 1 cup of coconut on a plate. Scoop up a heaping tablespoon full of the mixture and roll into a ball. Roll the ball in the coconut to cover and place into the candy cups.
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