Ferrero Raffaello Coconut Candy Balls

• 1-1/2 cup Graham Cracker Crumbs
• 1-2/3 cup Unsweetened Finely Shredded Coconut Flakes, Divided
• 3/4 cups Chopped Hazelnut Or Almonds (original Ferrero Coconut Candy Are With Almonds, But I Prefer Them With Hazelnuts)
• 1 cup Powdered Sugar
• 1/4 cups Whole Milk
• 2 Tablespoons Butter, Melted

1. In a large mixing bowl thoroughly combine the graham cracker crumbs, 2/3 cup coconut flakes, hazelnuts and powdered sugar.
2. Stir the milk and melted butter into the dry mixture, and mix until everything is well combined.
3. Cover and chill for one hour.
4. Pinch off a bit of dough and shape it into a ball, then roll it in the remaining 1 cup coconut flakes. Continue to do this with the rest of the cookie dough.
5. Put the cookie balls in the refrigerator for at least 2 hours before serving.
6. You can also store these for a few days in the refrigerator in tightly covered containers.

graham cracker crumbs, coconut flakes, hazelnut, powdered sugar, ubc, butter

Taken from tastykitchen.com/recipes/desserts/ferrero-raffaello-coconut-candy-balls/ (may not work)