Raffaello Cookies

Najat

Photo by Najat

Craving soft, delicious Raffaello cookies with white chocolate and coconut? These stuffed cookies have a smooth, creamy white chocolate filling wrapped in a tender cookie dough, finished with a crunchy coconut and white chocolate coating.

1 h 15 min

12 Portions

Easy

Ingredients

Portions

12

FILLING

250 g white chocolate spread

COOKIE DOUGH

100 g unsalted butter, softened

120 g white caster sugar

8 g vanilla sugar

0.2 g salt, pinch

1 egg, m

25 g grated coconut

50 g roasted almonds, finely ground

200 g all-purpose flour

6 g baking powder

75 g white chocolate

COATING

200 g white chocolate

grated coconut

Tips

Make sure the white chocolate balls are well frozen before adding them to the dough. This helps them stay in the center and makes the dough easier to seal.

Do not over-knead the dough after adding the flour. This keeps the cookies soft in texture.

Do not chop the white chocolate too finely. Larger chunks create extra creamy bits in the cookies.

If the cookie dough becomes too sticky while shaping, place it in the fridge briefly to firm up.

You can replace vanilla sugar with vanilla extract.

Instructions

1

Place the white chocolate spread into a piping bag.

Chocoladepasta spuiten op een vel bakpapier

2

Pipe small dollops of about 20 g each onto baking paper. Place them in the freezer until firm. This makes filling the cookies easier later

Roomboter mixen met suikers en ei in een diepe kom

3

Mix the softened butter with the white caster sugar, vanilla sugar, and salt until creamy. Add the egg and mix well.

Geraspte kokos, amandelen, bakpoeder en bloem kneden tot een koekjesdeeg

4

Add grated coconut, almonds, flour, and baking powder. Knead into a firm cookie dough.

Witte chocolade mengen met door het koekjesdeeg

5

Mix the white chocolate chunks evenly into the dough.

6

Take about 50 g of dough each time and roll into balls.

Koekjesdeeg vullen met de chocoladepasta

7

Flatten each ball slightly and make a small indentation in the center. Place a frozen ball of white chocolate spread inside. Fold the dough around it and roll into a sealed ball.

Koekjesdeeg op bakplaat met bakpapier leggen

8

Place the cookies on a baking tray with enough space between them.

9

Bake in a preheated oven at 190°C for 8–12 minutes until golden. The edges should be lightly golden while the center still looks soft. Monitor your oven, as baking times may vary. Let cool completely.