White Chocolate Coconut Candy (Raffaello Copycat)
Simple and delicious bites of white chocolate and coconut taste just like the Raffaello Candies, and are a breeze to make. They’re perfect as a little treat to enjoy yourself or to give away as party favors, or even holiday gifts.
All you have to do to make them is melt the chocolate and butter, combine it with the shredded coconut, roll small amounts into balls and dip in coconut for that authentic look of the Raffaello candy.
At home, it is impossible to replicate the wafer shell of the Raffaello candy, so instead, the proportions of chocolate to coconut create crunch-like texture by not making the white chocolate too soft. It is hard to explain what the texture is like, but I’m telling you, they come out so good! My sister, who lives a floor up from me and who always gets to taste test my stuff, said they’re better than the original and recommended I bring these to our Thanksgiving dinner next week. Who knows, I just might.
I have bought a jar of coconut oil that I had no idea what to use for and these Raffaello Copycat candies are a perfect use for it. The coconut doesn’t just thin out the chocolate, but it also gives the extra coconut flavor and since the coconut oil stays solid at room temperature, the candies don’t melt and create a mess like some other recipes I have seen. If you don’t have coconut oil, it’s fine to use butter, but then you might just have to store them in the fridge.
Do you make traditional pies and pumpkin desserts for Thanksgiving or do you not stick to the tradition? What’s your favorite Thanksgiving dessert? Let me know below!
Ingredients for the Coconut Candies
- 2 1/2 cups desiccated unsweetened coconut
- 2 cups white chocolate chips (I used Ghirardelli)
- 4 Tbsp melted unsalted butter or coconut oil
- 40-50 Almonds, toasted (in a 350F oven, for 10 minutes)
To coat White Chocolate Coconut Candy:
- 1 cup white chocolate chips (I used Ghirardelli)
- 3 Tbsp coconut oil or unsalted butter
- Shredded unsweetened coconut
How to make White Chocolate Coconut Candy (Raffaello Copycat):
Add the melted butter or coconut oil to the chocolate chips and microwave for about a little more than a minute in the following pattern: 20 seconds+20 seconds+10 seconds+10 seconds+10 seconds, stirring well after each one. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth throughout.
Add the melted chocolate to the coconut.
Stir coconut with the melted chocolate. If the mixture clumps up, heat in the microwave for 10 seconds until the mixture is easy to stir. Using a tablespoon or a small ice cream scoop take a little bit of the coconut mixture, add an almond to the middle of it. Try to make the candies very small, the ingredients are rich and you want them to be one small bite.
Using hands (you can wear disposable gloves to keep the mixture from sticking to your hands) form a ball, then roll between the palms of your hands until it’s smooth. Now quickly while it’s still somewhat soft roll in the coconut. If the chocolate hardens the coconut will not stick to the outside. If the coconut mixture becomes too hard to roll, just microwave the mixture for 5-7 seconds, stir and get back to rolling.
The candies are ready to be eaten at this point.
If you want the candy to have a white chocolate shell similar to the Raffaello candies, you can dip each candy in melted chocolate.
Prepare the white chocolate covering:
In the microwave, melt the chocolate and coconut oil by heating in 10-15 second intervals until the mixture is smooth and thin.
Now throw a couple rolled candies into the white chocolate, coat each one in chocolate, allow excess to drip off and place on a parchment-lined tray.
Now give each candy another coat of the white chocolate by dipping them into the chocolate again, but now as soon as you remove it from the white chocolate drop it into the shredded coconut and roll around until covered.
If you want, you can drizzle the remaining chocolate on top of the candies. Not necessary, but you can if you want.
Transfer to a tray. The candies are ready to be served.
To store: store at room temperature in a covered container for up to 3-4 days.
Note: if the melted chocolate hardens as you try to dip the candies, just reheat in the microwave for 5-7 seconds and stir until the chocolate is runny again.
Working with chocolate is always a mess. A delicious mess 😉
White Chocolate Coconut Candy (Raffaello Copycat)
White Chocolate Coconut Candy (Raffaello Copycat) - 4 ingredient cousin of the famous candy these are quick and easy to make, oh and very delicious!
Ingredients
- 2½ cups desiccated unsweetened coconut
- 2 cups white chocolate chips Ghirardelli
- 4 Tbsp unsalted butter , melted, or coconut oil
- 40-50 pcs Almonds toasted (in a 350F oven, for 10 minutes)
To coat White Chocolate Coconut Candy:
- 1 cup white chocolate chips Ghirardelli
- 3 Tbsp coconut oil or unsalted butter
- 1/2 cup Shredded unsweetened coconut
Instructions
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Add 4 tbsp melted butter or coconut oil to 2 cups chocolate chips and microwave for about a little more than a minute in the following pattern: 20 seconds+20 seconds+10 seconds+10 seconds+10 seconds, stirring after each one. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth.
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Add the melted chocolate to 2 ½ cups coconut.
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Stir coconut with the melted chocolate. If the mixture clumps up, heat in the microwave for 10 seconds until the mixture is easy to stir. Using a tablespoon or a small ice cream scoop take a little bit of the coconut mixture, add an almond to the middle of it. Try to make the candies very small, the ingredients are rich and you want them to be one small bite.
-
Using hands (you can wear disposable gloves to keep the mixture from sticking to your hands) form a ball, then roll between the palms of your hands until it's smooth. Now quickly while it's still somewhat soft roll in the coconut. If the chocolate hardens the coconut will not stick to the outside. If the coconut mixture becomes too hard to roll, just microwave the mixture for 5-7 seconds, stir and get back to rolling.
-
The candies are ready to be eaten at this point.
-
If you want the candy to have a white chocolate shell similar to the Raffaello candies, you can dip each candy in melted chocolate.
Prepare the white chocolate covering:
-
In the microwave, melt 1 cup chocolate and 3 Tbsps coconut oil by heating in 10-15 second intervals until the mixture is smooth and thin.
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Now throw a couple rolled candies into the white chocolate, coat each one in chocolate, allow excess to drip off an
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Now give each candy another coat of the white chocolate by dipping it into the chocolate again, but now as soon as you remove it from the white chocolate drop it into the shredded coconut and roll around until it is covered.d place on a parchment lined tray.
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If you want, you can drizzle the remaining chocolate on top of the candies. Not necessary, but you can if you want.
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Transfer to a tray. The candies are ready to be served.
Recipe Notes
To store: Keep at room temperature in a closed container up to 4 days or in the fridge up to 2 weeks.
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Russell Stover used to make these amazing candies (white chocolate creme stuffed with coconut creme – amazing) They are discontinued, unfortunately. Decided to look and found your recipe (thank you). I am glad I read all the comments because that meant I succeeded having them turn out tasty (and stay together). Putting the mix in the refrigerator (30 minutes) was the ticket – I had to do that twice because the heat from my hands started to melt the chocolate, making it nearly impossible to form a ball. I did use gloves which helped a lot too. Reason for a 4 star…time to make is not realistic for a novice like me. If I ever do it again, I’m sure I will be faster. Thanks again
Can you make ahead of time and freeze for gifts?
Hi Suzanne,
Yes, you can keep it at room temperature or refrigerated until ready to use.
Have you ever tried these in a bar type candy?
I haven’t, but I’m sure it would work since it’s just a different shape.
Marina…I know this recipe’s been up for awhile, and I realize the correction SHOULD be common sense for anyone reading it…but…
Under the instructions for making the chocolate coating, you say to melt the oil and chocolate in the microwave in 10-15 MINUTE increments. I’m pretty sure you meant to say 10-15 second increments.
Might wanna correct it, just to be safe. Like I said, most people should realize what you’re meaning…but you never know…
You’re so right! Thank you for catching that!
How many ounces is 40-50 almonds?
I make this every Christmas since I found your recipe. The first year it was amazing, creamy in the middle and crunchy on the outside. But every year since I double the recipe and it’s is just a hard chocolate coconut candy, the same all the way through. It tastes good but it’s not near as good as the creamy center. Do you know what I could be doing wrong to make it hard all the way through?
Hi Marie, Are you still using the same chocolate? If you’re using the same ingredients then it should be the same. If anything, I would decrease the amount of white chocolate per recipe until you have desired consistency, but not knowing what you’re using and not having experimented myself, i wouldn’t know for sure exactly by how much you should change it.
I always use the white Ghirardelli you recommend in the recipe. I bake a lot but this one stumps me! I thought I was taking to long dipping them in the white chocoate after (I only dip one time, that couldn’t be it though, could it?) so yesterday I dipped them right away. Still hard all the way through!
The store bought one has a crunchy layer like the Ferrari rocher
Made these today and they are absolutely delicious. I did wind up using twice the amount for the coating…not sure why but it’s fine. Can’t wait to bring them to work tomorrow. Thank you.
Unfortunately this one was a total fail for me. I used the exact same ingredients and followed the steps perfectly, but my mixture was way too soft and loose to form any type of ball. It was a huge mess. I tried to save it and added more coconut but it still didn’t make it workable. I’m sure it would be delicious had it turned out!
Hooray! Ifound a solution to the issue. I pressed the mixture into silicone chocolate molds, set them in the fridge for a bit and they actually set. They weren’t balls, instead flat squars and rounds which I then drizzled white chocolate over and placed in small cupcake liners. Not like Rafaello, but taste just the same. Very yummy!
So the mixture just needed to be chilled a little?
I’m glad you found a solution that worked!
I just made these today and had similar problems to the other bakers. The mixture is too soft to roll, it falls apart. I addeda bit more coconut, but that hasn’t helped. Do you have any ideas on how to save these? It’s a lot of money for ingredients to just throw it out? Thanks.
Hi Audry,
I’m sorry you’re having trouble :(, that’s never fun.
Did you try chilling the mixture? What kind/brand of chocolate chips did you use? Was your coconut unsweetened?
Yum! Will definitely make these for X-mas =)
Thanks for sharing your recipes
Hi I noticed in the video you use sweetened condensed milk with the coconut but the ingredients it states white chocolate & butter with the coconut I’m guessing both will can be used , I usually make cherry ripe or bounty balls with sweetened condensed milk , glazed cherries chopped & coconut then dip in milk or dark chocolate I’ve also made some very yummy experimentation 1 too with marshmallows , peanuts chopped , popping candy with coconut , sweetened condensed milk then dipped in milk chocolate
Hi Mara,
There’s a video in this recipe? lol
Your ideas sound so yummy! Thank you for sharing!
P.S. there is not sweetened condensed milk in this recipe, it’s just melted white chocolate with coconut oil 🙂
I made these today, unfortunately the coconut and chocolate mix was very wet and wouldn’t stick together when I was trying to roll them into shape, so they ended up being quite large and very messy..
Hello. Thanks for sharing your recipe. It looks very yummy and I am planning to try it out soon. Do you know if I can use coconut milk instead of coconut oil for the truffle/candies? I don’t know if it will change the texture or consistency of the candy and I was hoping if you had tried it before. Thanks a bunch!
Hi Aria! Thank you for your comment! Unfortunately here coconut oil is needed and coconut milk will not do 🙁
Raffaello candies are made with HAZELNUTS!!!
Hi Gwen,
I think you’re confusing Rafaello with Ferrero Rocher. Rafaello is made with Almonds, but Ferrero Rocher is made with hazelnuts.
Where can i find desiccate coconut ?
The kind I used in the recipe is sold by Bob’s Red Mill. It used to say Dessicate Unsweetened Coconut on the pack, but now they sell it labeled as “shredded unsweetened coconut”. I included the link to the item on Amazon, you can either get it there, or just look for it at your local grocery store.
Good morning i was wondering if i cant find desiccate coconut can i used dried coconut instead
As long as it’s unsweetened and shredded, it should work.
Oops. I forgot to mark for notifications.
😉
These do look wonderful, but it would be great if you could tell us how to make the white chocolate from scratch. 🙂
Haha, I might be good with making dessert, but sorcery is not my specialty. Not yet, anyway lol. White chocolate is not something that you can make at home as it requires special machinery and precise temperature control. But I bet you can find it at any grocery store 🙂
Something about this recipe did not work out; the shredded coconut was too big to stick together ( maybe use desiccated coconut or put it in the blender first), and the oil added to the chocolate just made for a big oily liquid that would not solidify (maybe don’t use any oil?).
It was a total disaster and a waste of ingredients, I am very very sad but appreciate the effort of the recipe.
Desiccated coconut is precisely what you would need for this recipe. As far as the oil, it will only work with coconut oil as it is solid at room temperature. Is that what you used and it still had a hard time solidifying?
I’ve never had a Raffaello but I’m wondering if dark chocolate would work in this recipe with a white chocolate drizzle on top? This reminds me of Almond Joy candy bites. Thanks for sharing this recipe; it looks delicious and the perfect small bite.
Well, sure you could do the same thing with dark chocolate. It wouldn’t taste the same, but would be good 🙂
Quick question, do you add the melted mixture to all of the shredded coconut or do you keep half a cup on the side to roll the chocolate balls in?
You add the melted chocolate to the 2.5 cups shredded coconut and mix it, then you form them into balls. Then you need more shredded coconut to roll the truffles in.
These are absolutely gorgeous! Raffaellos have been my favourite sweets since I was a little girl! I am impatiently waiting for the week before Christmas to start making all kinds of treats with my kids and putting these on my list. Pinned.
Thank you Julie! They’re my favorite too!