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Coconut Raffaello® Candies

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Amber Vaughn

"These candies have a wonderful milky coconut-and-almond taste. I copy-catted the recipe so that I could make them at home. You can also store them in resealable plastic bags in the freezer."
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35 m servings 158 cals
Original recipe yields 50 servings

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  • Prep

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  1. Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.
  2. Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.
  3. Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.

Nutrition Facts

Per Serving: 158 calories; 11.9 g fat; 12.4 g carbohydrates; 1.7 g protein; 4 mg cholesterol; 80 mg sodium. Full nutrition

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