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Coconut Almond Balls with Raspberries

Step-by-step method

Let’s cook

At a glance

You're mixing a simple coconut-and-almond base with condensed milk, then wrapping spoonfuls around whole almonds and coating them in crushed freeze-dried raspberries. The whole thing takes about an hour mainly because of chilling time—minimal hands-on work, and you get festive-looking treats that taste way better than the usual holiday cookie.

  1. 1/3

    Mix the dough

    Mix the desiccated coconut, condensed milk and ground blanched almonds together.

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  2. 2/3

    Coat the balls

    Scoop up the mixture by the teaspoonful and wrap it around a whole almond, then roll the balls in crushed raspberries mixed with 3 tablespoons of ground blanched almonds.

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  3. 3/3

    Storage

    Store in the fridge.

Coconut Almond Balls with Raspberries

ingofbaking
Active time total 5 min
Prep 5 min Cook —
Plus 30 min of resting (not counted in active time)
5 Ingredients
3 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

What's in it?

64 kcal

Calories

3 g

Carbohydrates

5 g

Fats

2 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I didn't want to make the classic raffaello balls, since you'll find those on pretty much every plate of Christmas cookies these days. So instead I picked up some dried raspberries, added a handful of almonds, and ended up with a fantastic combination that not only looks great but tastes amazing too.

Gluten-free Vegetarian For a sweet tooth

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