These coconut-almond truffles come pretty close to the famous Raffaelo coconut treats available commercially.Sure, it’s easier to just go buy a box, but making a batch of these makes for a fun project of the day.
I came across the recipe on Momsdish, and it really is simple to make.
I actually preferred them the day after they were made, when the flavors had the chance to amalgamate.
To store them for a couple of days, put them in a sealed tupperware or similar, but be sure to take them out of the fridge about an hour before serving to soften slightly.
You can also roast the almonds before stuffing, but I kept them raw.
1 cup powder sugar
1 cup butter, soft
2 cups powdered milk
1 1/2 cup unsweetened shredded coconut
1 cup crushed vanilla wafers
1 tsp almond extract
40 pc blanched almonds
1/2 cup unsweetened flaked coconut, extra
Combine sugar together with butter, until the texture is creamy.
Mix dry milk into the butter.
Using a teaspoon, scoop some paste and place an almond inside and roll to make a small round piece.
Roll each candy into coconut shreds.
Repeat for each piece.