Guest Post with Kate from Diethood: Raffaello Coconut Candy Balls

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Today’s post features Kate from Diethood.  She’s a mom, a wife, and a foodie that claims to be “forever on a diet”.   Her recipes would tell you otherwise, though because you’ll find nothing but decadence there.  She’s as beautiful as she is talented, she loves food as much as I do….and she grills!!!

She was born in Macedonia but was pretty much raised in the States. Her blog offers SO much – authentic Macedonian cuisine, American dishes, and plenty of sweets.

Speaking of sweets……I’m handing it over to Kate.

Raffaello Coconut Candy Balls

Greetings to all the readers of Shea’s wonderful blog, Dixie Chik Cooks!

I was extremely flattered when I received the invite from Shea to do a guest post on her Blog. She is one of the very first bloggers that left a comment on my blog, and that will forever stick with me. I am sure you all remember how it was when you first received a comment from someone that wasn’t your mom or your sister.

Thank you, Shea, for breaking the ice, sort of speak, and for your continued support! I truly appreciate it! xoxo

Now I would like for all of you to scroll down and try to find something on Shea’s blog that is made with sugar. Any luck?

Shea, I’m guessing that you don’t like sweets. Right!?

I hope to change your mind with these treats!  🙂

To change things up, and add a bit of sugar to all this spice, I’m going to share a recipe with you that is not a copy-cat, but the taste of these gems is almost the same as those Ferrero Raffaello Coconut candy balls that you see at the stores.

These candies are sweet, soft, even a bit crunchy, and packed with flavor. And, you don’t have to bake them!

Raffaello Coconut Candy Balls

(makes 24 balls)

You will need:

1 1/2 cups Graham Cracker Crumbs

2/3 cups unsweetened finely shredded coconut flakes

3/4 cups chopped hazelnuts or almonds (I prefer the hazelnuts)

1 cup powdered sugar

1/4 cup of milk

2 tablespoons of butter, melted

finely shredded coconut flakes to cover the cookie ball

Directions:

In a large mixing bowl thoroughly combine the graham cracker crumbs, coconut flakes, hazelnuts and powdered sugar.

Stir the milk and melted butter into the dry mixture, and mix until everything is well combined.

Cover and chill for one hour.

Shape small bits of the dough into balls and roll them in the coconut flakes.

Put the cookie balls in the refrigerator for at least 2 hours before serving.

You can also store these for a few days in the refrigerator in tightly covered containers.

Na Zdravje! (To Your Health!)

Kate