Raffaello Cookies
If you love Raffaello candies, you need to try these cookies. They’re packed with coconut, white chocolate and almonds, just like the classic treat. They also come together easily and have the perfect balance of sweetness and texture. I hope you give them a try! :)
If you love Raffaello candies, these cookies are a must try. They have all the flavors of the classic treat: coconut, white chocolate and almonds. The recipe is simple and the dough comes together quickly, making it perfect for any occasion. If you enjoy coconut desserts, these will definitely become a favorite.
When I first made these cookies, I wanted something that truly captured the taste of a Raffaello but in cookie form. I tested a few different versions to get the texture just right.
The dough is easy to work with, but chilling is a must before baking. I usually chill it before shaping so it doesn’t stick to my hands. Using gloves also helps with sticking, making the process much easier. Once chilled, the dough is firmer and bakes up with the perfect texture.
These cookies remind me of a mix between a classic coconut cookie and a white chocolate chip cookie, but with a little extra crunch from the almonds. They’re sweet but not too overpowering and the flavors blend so well together. If you want an easy cookie recipe that feels a little fancy, this is the one.
I also love the idea of making a Ferrero Rocher version of these cookies. I think itwould be just as delicious. It’s definitely on my list of recipes to try next!
Notes:
Chilling is a must before baking. This helps the dough firm up, making it easier to shape and preventing the cookies from spreading too much in the oven. Chill the dough before shaping to keep it from sticking to your hands. Using gloves can also help with handling.
Do not overmix the batter. Overmixing can make the cookies dense and tough instead of soft and tender. Mix just until the ingredients are combined.
This recipe makes 9 cookies. If you want to make a bigger batch, you can easily double or triple the ingredients.
Using an electric mixer is best. It helps cream the butter and sugar together more efficiently. While you can mix by hand, an electric mixer makes the process easier and quicker.
You can freeze the shaped dough for later. Once shaped, place the dough balls on a tray, freeze until solid, then transfer them to a freezer bag. When ready to bake, you can bake them straight from the freezer, just add a few extra minutes to the baking time.
Do not overbake. The cookies may look slightly underbaked when you take them out of the oven, but they will continue to set as they cool. If overbaked, they can become dry and hard instead of soft and chewy.
Store in an airtight container. This keeps the cookies fresh and prevents them from drying out. They stay soft for days if stored properly at room temperature.
Ingredients you will need for this recipe
Unsalted, softened butter: Using unsalted butter allows better control over the salt content. Ensure the butter is properly softened for easy mixing.
Granulated sugar: Adds sweetness and helps with spreading. You can substitute it with light brown sugar for a slightly chewier texture.
Whole egg: Adds structure and helps bind the dough together.
Egg yolk: Adds richness and helps create a soft, tender cookie. It also contributes to the chewiness. If omitted, the cookies may be slightly drier.
Coconut extract: Enhances the coconut flavor. If you don’t have coconut extract, you can use vanilla extract, but the coconut flavor will be less strong.
All-purpose flour: Forms the structure of the cookies.
Baking powder: Helps the cookies rise slightly, making them light and soft. Do not substitute with baking soda, as it works differently in recipes.
Chopped almonds: Adds crunch to the cookies.
Chopped white chocolate: You can substitute with white chocolate chips, but chopped chocolate melts better.
Shredded coconut: Adds texture and enhances the coconut flavor.
Raffaello candies: The highlight of the cookie! These are stuffed in the middle.
Step by step directions with photos
1. Using an electric hand mixer, cream together the softened butter with the sugar until creamy.
2. Next, mix in the egg, egg yolk and coconut extract.
3. Once ready, mix in the flour along with the baking powder until just combined. Try not to overmix.
4. Lastly, fold in the white chocolate chunks, chopped almonds and shredded coconut.
5. Once ready, place in the fridge for 30 minutes. (Do not skip this step)
6. After 30 minutes, start preheating your oven to 170C (fan).
7. While the oven is preheating, scoop out the cookies onto a baking tray. Eqch cookie should weight 80g, making 9 cookies in total. (The last cookie is gonna be smaller, weighing 60g)
8. Flatten each cookie into a disc, place the raffaello cabdy in the middle and wrap the dough around it, rolling it into a ball.
9. Bake in the preheated oven for 12 minutes.
10. Once ready, top with more chocolate and raffaello candies.
11. Enjoy!
Raffaello Cookies
If you love Raffaello candies, you need to try these cookies. They’re packed with coconut, white chocolate and almonds, just like the classic treat. They also come together easily and have the perfect balance of sweetness and texture. I hope you give them a try!
Ingredients
- 150g unsalted butter, softened
- 150g granulated sugar
- 1 egg + 1 egg yolk
- 1/4 tsp coconut extract
- 220g all-purpose flour
- 5g baking powder
- 50g chopped almonds
- 50g chopped white chocolate
- 50g shredded coconut
- 9 Raffaello candies
Instructions
- Using an electric hand mixer, cream together the softened butter with the sugar until creamy.
- Next, mix in the egg, egg yolk and coconut extract.
- Once ready, mix in the flour along with the baking powder until just combined. Try not to overmix.
- Lastly, fold in the white chocolate chunks, chopped almonds and shredded coconut.
- Once ready, place in the fridge for 30 minutes. (Do not skip this step)
- After 30 minutes, start preheating your oven to 170C (fan).
- While the oven is preheating, scoop out the cookies onto a baking tray. Eqch cookie should weight 80g, making 9 cookies in total. (The last cookie is gonna be smaller, weighing 60g)
- Flatten each cookie into a disc, place the raffaello cabdy in the middle and wrap the dough around it, rolling it into a ball.
- Bake in the preheated oven for 12 minutes.
- Once ready, top with more chocolate and raffaello candies.
- Enjoy!
Nutrition Facts
Calories
367Fat
21 gSat. Fat
12 gCarbs
42 gFiber
2 gNet Carbs
40 gSugar
21 gProtein
5 gSodium
69 mgCholesterol
59 mg
