I’ve mentioned this before, but my husband’s favorite candy/truffle is definitely Rafaello. In fact, he ordered them in bulk online and so we always have them around the house. So it’s no surprise then that I’ve made a few recipes inspired by this creamy, dreamy, coconutty truffle. I’ve made both Rafaello cake and Rafaello kocke, a huge hit with my friends and family. So finally I got around to make the homemade version of this truffle, homemade Rafaelo Kuglice, and as expected they were a HUGE hit around here. It’s probably as close to the real thing as you can get.

The ingredients for this recipe are pretty straightforward and easy to find. One very important thing that I wanted to mention is to be extremely careful with the almond extract if using. All it takes is one drop. Just one drop. Any more and the flavor will overtake the cookie and will be too strong. If you don’t have any on hand just leave it out, no need to buy the extract for just one drop. Add a bit of vanilla extract instead if you really want to intensify the vanilla flavor.

I blanch almonds for this recipe so the presentation is nicer. To do that simply soak almonds in hot water for a few minutes and gently peel or slide off the skin of the almond. Then they are ready to use. If you can find whole blanched almonds then you’re in luck!

I hope you give these easy Rafaelo Kuglice a try soon. The amounts listed below yield anywhere from 50 to 75 truffles depending on size. If you make them even smaller (about the size of an actual Rafaello truffle) you may even be able to get 100!

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Rafaelo Kuglice/Raffaello Truffles

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan

Servings

servings

Prep time

minutes

Cooking time

minutes

The homemade version of a favorite, coconut, milk, and almond flavor all in one delicious truffle.

Ingredients

2/3 cup (200 ml) water
4 cups (400 g) instant dry milk
1 1/2 cups (300 g) sugar
4 cups (200 g) unsweetened coconut flakes
2 tablespoons vanilla sugar (2 kesice)
2 sticks + 2 tablespoons (250 g) unsalted butter
1 drop almond extract, optional (see note)
1 cup (75-150 g) blanched almonds
Additionally
Unsweetened coconut flakes for rolling truffles (1 cup/100 g)

Directions

To a large pot add the water, butter, and sugar and cook on medium-high heat until the butter and sugar melt completely and the liquid begins to boil.
Once the liquid boils, reduce the heat to low and add in the vanilla sugar, stir, then add in the powdered milk 1/3 at a time whisking so no lumps form. Once all the milk has been incorporated, turn off the heat and remove the pot from the heat.
Next, add the coconut flakes, stir, and lastly add the 1 drop of almond extract if using. If not using almond extract, you can use vanilla extract instead (1/4 teaspoon).
Stir everything together then transfer to a bowl and allow to cool to room temperature.
Once cooled to room temperature, refrigerate the mixture for 1-2 hours or overnight. If making the day before, take out the batter 2-3 hours before planning to assemble so the mixture has enough time to soften before rolling.
Break off pieces of the dough, add a blanched almond in the middle, roll into a ball, and roll in coconut. Repeat until all dough has been used. Serve immediately or place in the refrigerator until ready to serve.

These are best enjoyed at room temperature and can sit at room temperature safely for hours. If the area is very warm you’ll need to keep them in the refrigerator until serving though.

Notes

Almond extract is extremely powerful and can easily ruin a recipe. If you have almond extract on hand use 1 drop for an enhanced flavor. Only 1 drop. If you don’t, simply leave it out or use vanilla extract instead.
Blanch the almonds by placing them in a dish with hot water for several minutes. Then, peel the skin off gently from each one.