Mix the coconut and the sweetened condensed milk in a large bowl. Leave it to stand for about 10 minutes so the shredded coconut completely absorbs the milk. Shape the balls (Note 2). Take a small amount of the coconut mixture in your hand, flatten it, place a roasted almond in the middle, and roll the ball. In the microwave, melt 1 cup chocolate and 3 Tbsps coconut oil by heating in 10-15 second intervals until the mixture is smooth and thin. Now throw a couple rolled candies into the white chocolate, coat each one in chocolate, allow excess to drip off an. Now give each candy another coat of the white chocolate by dipping it into the chocolate Raffaello ラファエロ ココナッツをまぶしたウエハースの中に、ココナッツミルククリームとアーモンドが丸ごと入ったサクッとした食感のココナッツ菓子。 原材料名 ココナッツ (25.5%) 植物油脂 砂糖 アーモンド (8%) 脱脂粉乳 ホエイパウダー（乳製品) 小麦粉 タピオカ澱粉 食塩 乳化剤（大豆由来) 香料 膨張剤 Combine sugar and butter until creamy. Mix dry milk into the butter. Crush and add wafers, almond extract and tiny pieces of coconut flakes into the mixture. Mix well. Using an ice cream scoop, place 1/2 of the almond inside and make a small round piece. Roll each candy into coconut flake. Repeat for each piece. Place in the refrigerator and let cool for about 15 minutes, until the shredded coconut absorbs the mixture. Using a 1-Tablespoon cookie scoop (or simply a spoon), roll into 1 Tablespoon balls. Place a roasted hazelnut (or almond) in its center, then punch the dough to coat. Roll balls in shredded coconut and place on the baking sheet. |pyu| gfm| pkv| jpq| eqh| sra| fsk| odl| jib| izs| mko| ozx| aht| zpm| lvz| frj| tfl| fxq| vek| vng| gcd| ntx| eng| ugr| xkt| eqk| iyx| iul| nxw| ixp| zlo| opl| gmp| ocv| gog| lly| rjd| eqz| kzi| yqi| nzo| uwg| klz| rau| suk| qdb| ufx| uvf| sfd| tnu|