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White Chocolate Coconut Candy (Raffaello Copycat)

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White Chocolate Coconut Candy (Raffaello Copycat) is the perfect homemade treat for those who love the delicate combination of white chocolate, coconut, and crunchy almonds. These bite-sized delights are not only incredibly easy to make but also taste just like the store-bought Raffaello candies, with a creamy, nutty, and sweet flavor that melts in your mouth. Making them at home ensures that you get the freshest ingredients without any preservatives or artificial additives, making them a healthier and more customizable option. If you’re new to candy-making, this recipe is an excellent starting point because it requires only four main ingredients and simple steps that anyone can follow. It’s a great treat for special occasions, holidays, or just an indulgent snack to keep on hand.

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White Chocolate Coconut Candy (Raffaello Copycat)

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Crispy, creamy, and coconut-covered—these White Chocolate Coconut Candies are a dreamy homemade take on the classic Raffaello! With a rich white chocolate center, crunchy almonds, and delicate coconut coating, each bite is pure bliss. No need for store-bought sweets when you can whip up these easy, no-bake treats at home! Perfect for holiday platters, special occasions, or just a well-deserved sweet treat. Make a batch and watch them disappear!

#CoconutCandy #RaffaelloCopycat #EasySweetTreats #NoBakeDesserts #WhiteChocolateMagic #HomemadeGoodness #CrispyAndCreamy #IrresistibleBites #DIYConfections #DessertLover

  • Total Time: 25 minutes

Ingredients

Scale

For the Candy Base:

  • 2½ cups desiccated unsweetened coconut – Provides the signature coconut flavor and texture.
  • 2 cups white chocolate chips (Ghirardelli recommended) – Melts smoothly and gives a creamy, rich taste.
  • 4 Tbsp unsalted butter, melted (or coconut oil) – Helps bind the ingredients together while adding a subtle buttery flavor.
  • 4050 almonds, toasted – Adds a crunchy contrast to the creamy filling.

For the Coating:

  • 1 cup white chocolate chips (Ghirardelli recommended) – Used to create a smooth outer shell.
  • 3 Tbsp coconut oil or unsalted butter – Helps thin the chocolate for a better coating.
  • ½ cup shredded unsweetened coconut – Gives a beautiful, snowy appearance and adds texture.

Instructions

  • Melt the White Chocolate for the Base
    • Place 2 cups of white chocolate chips in a microwave-safe bowl.
    • Add 4 tablespoons of melted butter or coconut oil.
    • Microwave in intervals: 20 seconds, stir, 20 seconds, stir, then continue with 10-second increments until the chocolate is fully melted and smooth.
  • Mix in the Coconut
    • Add the melted white chocolate to the desiccated coconut and mix until well combined.
    • If the mixture starts to harden, microwave it for 5-7 seconds to soften it again.
  • Shape the Candies
    • Using a small scoop or tablespoon, take a portion of the coconut mixture.
    • Place a toasted almond in the center and shape the mixture into a small ball.
    • Roll the ball between your palms until smooth.
  • Coat with Coconut
    • Roll the formed candy in shredded coconut while it’s still slightly soft.
    • If the coconut doesn’t stick, briefly warm the mixture again to help adhesion.
    • At this stage, the candies can be eaten as they are, or you can proceed with the white chocolate coating for a more polished finish.
  • Prepare the White Chocolate Coating
    • Melt 1 cup of white chocolate chips with 3 tablespoons of coconut oil in the microwave, using 10-15 second intervals, stirring each time until smooth.
  • Dip the Candies in White Chocolate
    • Drop a few coconut balls into the melted white chocolate and coat them evenly.
    • Let the excess chocolate drip off before placing them on a parchment-lined tray.
  • Final Coating with Coconut
    • While the white chocolate coating is still wet, roll the candies in shredded coconut for an extra layer of texture and flavor.
    • Repeat with the remaining candies.
  • Optional Drizzle
    • If you want an elegant finishing touch, drizzle any remaining melted chocolate over the candies for a decorative effect.
  • Let the Candies Set
    • Allow the candies to set at room temperature or in the refrigerator until firm.

Notes

  • Melting White Chocolate Properly – White chocolate can be tricky to melt as it burns quickly. Always use short intervals in the microwave, stirring in between. If it seizes, add a teaspoon of coconut oil to loosen it.
  • Preventing the Mixture from Drying Out – If the coconut mixture becomes too firm to shape, a quick 5-7 second microwave burst will make it pliable again.
  • Shaping the Candies Easily – Wearing disposable gloves prevents the mixture from sticking to your hands. Lightly greasing your palms with coconut oil can also help.
  • Ensuring a Smooth Coating – Make sure the melted chocolate is thin enough to coat the candies evenly. If too thick, add a little more coconut oil to loosen it.
  • Making It Less Sweet – If you prefer a less sweet version, use high-quality white chocolate with lower sugar content and opt for unsweetened coconut.
  • Author: Paula Susan
  • Prep Time: 25 minutes

Why This Recipe is Perfect for Beginners

  • Minimal Ingredients – With just four main ingredients, you don’t have to worry about a long grocery list.
  • Easy Preparation – No need for special equipment or complicated techniques; this recipe is simple and straightforward.
  • Quick to Make – In just 25 minutes, you’ll have a batch of delicious homemade candies ready to enjoy.
  • Customizable – You can tweak the flavors, adjust sweetness, or add different fillings to make these candies your own.

Ingredients and Alternatives

For the Candy Base:

  • 2½ cups desiccated unsweetened coconut – Provides the signature coconut flavor and texture.
  • 2 cups white chocolate chips (Ghirardelli recommended) – Melts smoothly and gives a creamy, rich taste.
  • 4 Tbsp unsalted butter, melted (or coconut oil) – Helps bind the ingredients together while adding a subtle buttery flavor.
  • 40-50 almonds, toasted – Adds a crunchy contrast to the creamy filling.

For the Coating:

  • 1 cup white chocolate chips (Ghirardelli recommended) – Used to create a smooth outer shell.
  • 3 Tbsp coconut oil or unsalted butter – Helps thin the chocolate for a better coating.
  • ½ cup shredded unsweetened coconut – Gives a beautiful, snowy appearance and adds texture.

Ingredient Substitutes:

  • Coconut alternatives – If you’re not a fan of desiccated coconut, try using finely chopped macadamia nuts for a different texture.
  • Nut alternatives – If almonds aren’t your favorite, try hazelnuts, cashews, or even leaving them out for a nut-free version.
  • Chocolate variations – While white chocolate is traditional, you can experiment with milk or dark chocolate for a different flavor profile.

Step-by-Step Instructions

  1. Melt the White Chocolate for the Base
    • Place 2 cups of white chocolate chips in a microwave-safe bowl.
    • Add 4 tablespoons of melted butter or coconut oil.
    • Microwave in intervals: 20 seconds, stir, 20 seconds, stir, then continue with 10-second increments until the chocolate is fully melted and smooth.
  2. Mix in the Coconut
    • Add the melted white chocolate to the desiccated coconut and mix until well combined.
    • If the mixture starts to harden, microwave it for 5-7 seconds to soften it again.
  3. Shape the Candies
    • Using a small scoop or tablespoon, take a portion of the coconut mixture.
    • Place a toasted almond in the center and shape the mixture into a small ball.
    • Roll the ball between your palms until smooth.
  4. Coat with Coconut
    • Roll the formed candy in shredded coconut while it’s still slightly soft.
    • If the coconut doesn’t stick, briefly warm the mixture again to help adhesion.
    • At this stage, the candies can be eaten as they are, or you can proceed with the white chocolate coating for a more polished finish.
  5. Prepare the White Chocolate Coating
    • Melt 1 cup of white chocolate chips with 3 tablespoons of coconut oil in the microwave, using 10-15 second intervals, stirring each time until smooth.
  6. Dip the Candies in White Chocolate
    • Drop a few coconut balls into the melted white chocolate and coat them evenly.
    • Let the excess chocolate drip off before placing them on a parchment-lined tray.
  7. Final Coating with Coconut
    • While the white chocolate coating is still wet, roll the candies in shredded coconut for an extra layer of texture and flavor.
    • Repeat with the remaining candies.
  8. Optional Drizzle
    • If you want an elegant finishing touch, drizzle any remaining melted chocolate over the candies for a decorative effect.
  9. Let the Candies Set
    • Allow the candies to set at room temperature or in the refrigerator until firm.

Beginner Tips and Troubleshooting

  • Melting White Chocolate Properly – White chocolate can be tricky to melt as it burns quickly. Always use short intervals in the microwave, stirring in between. If it seizes, add a teaspoon of coconut oil to loosen it.
  • Preventing the Mixture from Drying Out – If the coconut mixture becomes too firm to shape, a quick 5-7 second microwave burst will make it pliable again.
  • Shaping the Candies Easily – Wearing disposable gloves prevents the mixture from sticking to your hands. Lightly greasing your palms with coconut oil can also help.
  • Ensuring a Smooth Coating – Make sure the melted chocolate is thin enough to coat the candies evenly. If too thick, add a little more coconut oil to loosen it.
  • Making It Less Sweet – If you prefer a less sweet version, use high-quality white chocolate with lower sugar content and opt for unsweetened coconut.

Serving Suggestions

  • With Coffee or Tea – These candies pair wonderfully with a warm cup of coffee, tea, or even hot chocolate.
  • Gift Boxes – Pack them in decorative boxes for a thoughtful homemade gift.
  • Party Platters – Serve them on a dessert tray alongside truffles, fruit, or mini cakes.
  • Frozen Treats – Enjoy them straight from the fridge for a refreshing cold treat.

Storage Tips

  • Room Temperature – Store in an airtight container for up to 4 days in a cool, dry place.
  • Refrigeration – Keep in the fridge for up to 2 weeks for extended freshness.
  • Freezing Option – These candies freeze well; store them in a sealed container for up to 2 months. Let them thaw slightly before serving.

Conclusion

White Chocolate Coconut Candy is the ultimate homemade confection, perfect for beginners who want to create something delicious with minimal effort. With its rich white chocolate flavor, crunchy almond center, and fragrant coconut coating, every bite is a delightful experience. Whether you’re making them for yourself, as a gift, or for a party, these candies are sure to impress. If you try this recipe, share your experience and any creative variations you come up with. Happy candy-making!

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