Perfect sweets bites that reminds me a lot of the white Raffaello truffles. A very easy recipe that need less than 15 minutes to make them.
I like the classic flavor with the shredded coconut, but alternatively you can cover it on the outside with either white or classic chocolate sprinkles, but you can also use grated nuts.
You can put the truffles in the freezer so that you always have a ready-made treat to treat a quest or eat, in case you’re craving something sweet. They can be eaten directly from the freezer as an ice cream, but they don’t need much time to reach room temperature, a few minutes are enough.
They are ideal for children’s parties.
And also it is a recipe that you can do it with kids.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Grind the almonds well and pour them into a bowl.
Take 170 g of the shredded coconut and add it to the bowl and mix.
Add the condensed sweetened milk, the liqueur and the vanilla and mix well with a spoon at first and then continue with your hands.
Shape by hands into 30 small balls and roll them in the shredded coconut that we kept aside. If we want, we can add a whole white almond to the center. Unfortunately, when I made the recipe, I couldn’t found whole almonds, but only those that are in fillets.
For better presentation, we can place them on truffle wrappers and put keep them in an airtight container at the fridge. Of course, we taste one before putting them in fridge to make sure that our recipe is done right!
Ingredients
Directions
Grind the almonds well and pour them into a bowl.
Take 170 g of the shredded coconut and add it to the bowl and mix.
Add the condensed sweetened milk, the liqueur and the vanilla and mix well with a spoon at first and then continue with your hands.
Shape by hands into 30 small balls and roll them in the shredded coconut that we kept aside. If we want, we can add a whole white almond to the center. Unfortunately, when I made the recipe, I couldn’t found whole almonds, but only those that are in fillets.
For better presentation, we can place them on truffle wrappers and put keep them in an airtight container at the fridge. Of course, we taste one before putting them in fridge to make sure that our recipe is done right!
- I like the classic flavor with the shredded coconut, but alternatively you can cover it on the outside with either white or classic chocolate sprinkles, but you can also use grated nuts.
- You can put the truffles in the freezer so that you always have a ready-made treat to treat a quest or eat, in case you’re craving something sweet.
- They can be eaten directly from the freezer as an ice cream, but they don’t need much time to reach room temperature, a few minutes are enough.
Good Luck and Bon Appétit!!!
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