240 g/ 8.5 oz/ about 4 cups desiccated coconut, unsweetened
1 can sweetened condensed milk, 400 g/ 14 oz
Start by roasting the almonds. Place the almonds in a large pan without the addition of any fat and roast shaking the pan often until the almonds are golden on both sides. Don’t leave them unattended, this will only take a few minutes and you don’t want them to get burned.
Immediately transfer the roasted almonds to a plate and let them cool.
Place 200 g/ 7 oz/ 3 1/3 cups of the desiccated coconut in a bowl. Add the sweetened condensed milk and stir well. Leave to stand for about 5 minutes, so that the milk will be completely absorbed by the shredded coconut.
Line a large platter/plate with some baking paper. Place the remaining desiccated coconut in a shallow bowl or a plate.
Start rolling the coconut balls. Do that with slightly wet hands, it really works much better. Take a small amount of the coconut mixture in your hand, flatten it, place a roasted almond in the middle and roll the ball. The truffle should be more or less the size of a larger cherry or the size of a real Raffaello.
Roll the balls into the extra coconut in the bowl and place them on the platter.
When all the balls are ready, place the platter in the fridge and allow the Raffaellos to firm up. Transfer to an airtight container and keep refrigerated.