5 from 2 votes
White Chocolate Coconut Candy (Raffaello Copycat) - 4 ingredient cousin of the famous candy these are easy and quick to make, oh and very delicious! | @Letthebakingbgn
White Chocolate Coconut Candy (Raffaello Copycat)
Prep Time
25 mins
Total Time
25 mins

White Chocolate Coconut Candy (Raffaello Copycat) - 4 ingredient cousin of the famous candy these are quick and easy to make, oh and very delicious!

Course: Dessert
Cuisine: American
Keyword: white chocolate coconut candy
Servings: 26 servings
Calories: 287 kcal
Author: Marina | Let the Baking Begin
To coat White Chocolate Coconut Candy:
  1. 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.

  2. Add the melted chocolate to 2 ½ cups coconut.

  3. 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.
  4. 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.
  5. The candies are ready to be eaten at this point.
  6. 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:
  1. 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.

  2. Now throw a couple rolled candies into the white chocolate, coat each one in chocolate, allow excess to drip off an
  3. 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.
  4. If you want, you can drizzle the remaining chocolate on top of the candies. Not necessary, but you can if you want.
  5. 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.

Nutrition Facts
White Chocolate Coconut Candy (Raffaello Copycat)
Amount Per Serving
Calories 287 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 11mg4%
Sodium 29mg1%
Potassium 167mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 17g19%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 0.3mg0%
Calcium 63mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.