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Raffaello Coconut Candy Balls

on January 3, 2013

(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.

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