Ferrero Raffaello Coconut Candy Balls

Ingredients

• 1.5 cups graham cracker crumbs 
• 0.7 cup coconut shredded unsweetened finely
• 0.8 cup hazelnuts chopped (I prefer the hazelnuts)
• 1 cup powdered sugar 
• 0.3 cup milk 
• 2 tablespoons butter melted
• 24 servings coconut flakes shredded to cover the cookie ball finely
• 24 servings coconut flakes shredded to cover the cookie ball finely

Equipment

• mixing bowl

Directions

1. In a large mixing bowl thoroughly combine the graham cracker crumbs, coconut flakes, hazelnuts and powdered sugar.
2. Stir the milk and melted butter into the dry mixture, and mix until everything is well combined.
3. Cover and chill for one hour.
4. Shape small bits of the dough into balls and roll them in the coconut flakes.
5. Put the cookie balls in the refrigerator for at least 2 hours before serving.
6. You can also store these for a few days in the refrigerator in tightly covered containers.