How to cook
Pour hot water over the almonds, peel them and bake until ready.
Thicken the sweetened condensed milk in a suitable container while stirring nonstop. Add the flakes and essence.
Melt the white chocolate in a water bath and cool it as well. Once both mixtures are cooled enough, combine them.
Form beautiful round bonbons with moistened fingers, while placing 1 almond in the middle of each and rolling them in coconut flakes once again.
Decorate the Raffaello Coconut Balls with pomegranate and mint leaves.