Raffaello Balls / Rafaelo kuglice

Procedure

Get margarine out of fridge and SOFTEN it.

Bring mixture of water and sugar to a boil over a gentle heat (4/10). Once boiling, remove from heat and add softened margarine. Mix until completely disolved but don't take too long.

Add powdered milk to the mixture as quickly as possible while mixing it into a smooth paste. Add coconut and mix some more until it's equaly distributed throughout the mixture. Leave to cool for about 1 hour.

Once cooled, finish the balls in the following manner: take 1 hazelnut and place some base mixture around it to cover it completely. Roll it into 2.5 cm (1 inch) balls using palms. Immediately roll it into extra shredded coconut.

Place into the fridge for at least 1 hour before serving.

Ingredients (base)

150 ml Water
300 g Sugar
225 g Margarine (or vegetable-based buttery sticks)
400 g Powdered milk
200 g Coconut

Ingredients (finish)

100 g Coconut
150 g Whole roasted hazelnuts