Homemade Raffaello

• 8 ounces, weight Margarine
• 14 ounces, weight Powdered Milk
• 14 ounces, weight Powdered Sugar
• 1/3 cups Whole Milk
• 8 ounces, weight Shredded Coconut
• 50 whole Peeled, Roasted Hazelnuts (optional)

1. Using a mixer, beat the margarine, powdered milk, powdered sugar, and whole milk in a large bowl until very well combined.
2. Using a large spoon, mix 7 oz. of the shredded coconut into the mixture until well incorporated. Place mixture in the fridge for 20 minutes.
3. Remove mixture from fridge and using your hands, shape into around 50 walnut-sized balls. (Optional: place one whole hazelnut in the centre of each ball.) Roll balls in the remaining 1 oz. of coconut.
4. Store balls, covered, in the fridge. I like to place the Raffaello in little mini muffin liners!
5. Notes:
6. 1. Do not leave Raffaello out of the fridge for long periods of time as they become overly soft.
7. 2. I strongly advise against replacing the margarine in this recipe with butter. The taste and texture of the Raffaello will not be the same.

weight margarine, milk, sugar, milk, coconut, hazelnuts

Taken from tastykitchen.com/recipes/desserts/homemade-raffaello/ (may not work)