Cut the cold, firm butter into small cubes.
Mash the butter with a regular fork until it softens and becomes creamy.
Pour the room‑temperature sweetened condensed milk into a mixing bowl, add the softened butter and whisk well with a metal whisk until the butter pieces are fully dissolved and the mixture is smooth.
Add the vanilla powder and about 1 ½ cups (150 g) of shredded coconut to the bowl.
Gently fold with a spoon from bottom to top until the coconut is evenly moistened. You should get a thick, viscous and sticky mixture that holds together.
Cover the bowl tightly with plastic wrap so the surface is fully sealed and refrigerate for 24 hours, or place it in the freezer for about 1 hour if you want to speed things up.
Before shaping the Raffaello balls, prepare the nuts: almonds and cashews. This filling gives the candies a divine aroma, a subtle crunch and adds nutrients like vitamins B and E that support brain function, immunity and skin health.
Scoop some of the chilled, firm coconut mixture with a teaspoon and gently roll it between your palms into a compact ball, then roll it in shredded coconut.
Carefully cut the ball open with a small knife and place one nut in the center, alternating between almonds and cashews from ball to ball.
Roll each ball again in the remaining shredded coconut until well coated, using up all the prepared mixture in the same way.