Everyone will love these refreshing and creamy Lemon Coconut Truffles!
Who says lemon can’t be made in the fall and winter? I know that pumpkin and apple are the big flavor winners right now, and I’m all on board, but I also love the refreshing, citrus taste of lemon year round. Plus, I had a really good reason to make a batch of these Lemon Coconut Truffles not too long ago – my mom’s birthday.
I don’t always talk about my family outside my husband too much on the blog. I have done little features or shouts outs here and there, but I generally try to keep their private life, well, private! It isn’t always easy either. As a very open person, I will often find myself going back to edit something out because I realize my sister or my best friend may not want that information available for thousands of people to read. Boundaries – they are real and hard!
But because I can, let’s give my mom a little shout out today. It is a very cliche idea, but my mom is one of my best friends. With a big age gap between me and my closest sibling, I was mom’s buddy. Together we ran errands, went to lunch, watched old movies and mysteries, read books, did crafts, etc. These are still the things we do together today almost weekly. At some point I should probably give her an official title from The Love Nerds for all the brainstorming sessions and shopping trips she does with me for this blog.
She is, truly, incredible. I will never understand how she does it all, especially with 4 loud, opinionated, and stubborn children and now 5 grandkids in the bunch that no doubt take after their parents and aunts/uncles. It actually took 6 years for Bryan to see my mom lose her cool, and we had even lived with my parents for over a month between apartments. It probably took 6 hours for him to see me lose mine. 😉
This is all to say that Lemon Coconut Truffles are the least I could do for her birthday, and she loved them! Head down for the recipe and don’t miss the giveaway opp at the bottom!
- 8 oz cream cheese, softened
- 1 tbsp powdered sugar
- ½ tsp coconut extract
- ¾ c sweetened coconut flakes
- 1 lemon zest
- 3 c ground lemon sandwich cookies
- Vanilla Almond Bark, melted for dipping (can also use white chocolate)
- Beat the cream cheese, powdered sugar and coconut extract together until fluffy.
- Add the coconut, zest and ground cookies. Combine well.
- Roll into 1" or so balls and place on a parchment lined cookie sheet. Refrigerate for at least 30 minutes.
- Melt your almond bark and dip the balls, letting excess drip off. Place back on sheet and refrigerate again until coating hardens.
- Store in the fridge but remove at least 20 minutes before serving.
You may also like these other dessert recipes:
a Rafflecopter giveaway
Be sure to stop by the following blogs and thank them for sponsoring this amazing $500 Giveaway: A Dash of Sanity, The Love Nerds, Like Mother Like Daughter, Play Party Pin, Sugar & Soul, Tried and Tasty, Let’s Dish Recipes, Cupcake Diaries, Cooking and Beer, That Skinny Chick Can Bake, Recipe Runner, Happy Food Healthy Life, Love Bakes Good Cakes, Lady Behind the Curtain, Bread, Booze & Bacon, The Lemon Tree Dwelling, Cravings of a Lunatic, Food Folks and Fun, , Our Mini Family, and Lemoine Family Kitchen.