Lemon Coconut Truffles
A tasty treat which is quick and easy to whip up.
Ingredients
- 2 cups (145g) unsweetened desiccated coconut plus more for rolling
- ½ cup (80g) icing sugar Unsifted is fine
- pinch of salt
- 2 tablespoon (30g) coconut oil melted or 2 tablespoon melted butter
- Juice and rind of 1 large lemon
- 1 tablespoon honey optional
- 1 teaspoon vanilla extract
Instructions
- Place coconut, icing sugar and salt in a medium size bowl. Stir to combine.
- Add coconut oil (or butter if using), lemon rind and juice, honey (if using) and vanilla extract and mix until everything is combined.*
- Using slightly wet hands, form into balls (about the size of a small walnut). Try to swquish the mixture into balls instead of rolling them into balls as rolling will make them crumble. Then roll the ball in coconut.
- Refrigerate for at least 15 minutes (or until set) before serving (or gobble your way through them if you can’t wait that long!)
Notes
*If mixture is too dry, add more coconut oil, if it is too wet, add more icing sugar and/or coconut.