Raffaello coconut squares candies recipe

A nice  recipe for the Confetteria Raffaello candies.

INGREDIENTS

6 egg whites
300g granulated sugar
1 tsp. baking powder
150g finely grated unsweetened coconut
100g all purpose flour

Filling
6 egg yolks
120g granulated sugar
300ml whole milk
150g margarine
4 Tbsp. easy-blend flour (or all-purpose flour well sifted)

DIRECTIONS

1. Beat egg whites until soft peaks form. Add sugar and beat until shiny and stiff. Fold in coconut, flour and baking powder until well combined.
2. Spread evenly in a baking pan 30cm x 22cm which has been well greased with margarine.
3. Bake at 170C (350F) for 20 minutes or until just lightly brown. Let cool to room temperature.

Method for Filling

1. Beat egg yolks with sugar for 5 minutes on low speed using a hand-held mixer.
2. Scald milk – set aside.
3. Switch to a whisk and beat egg mixture in a bowl placed over simmering water until slightly warm. Beating constantly, slowly add scaled milk. Add flour in 1 Tbsp increments, beating well after each addition. Be careful not to incorporate too much air. Beat until thick and custard like – this can take anywhere from 5 – 10 minutes. Set aside and let cool completely to room temperature.
4. Beat margarine well with vanilla sugar. Set aside.
5. Fold margarine into custard mixture and spread on top of cake bottom.
6. Sprinkle with finely shredded unsweetened coconut.
7. Refrigerate for 3 hours until custard sets, then cut into squares.

There you have it. Hope you enjoy it. It’s a great recipe I got from Croatia. No almonds here, but I guess you could toast some and put them on the cake bottom before you spread the custard on top