I am so delighted to share this new recipe with you for Lemon & Coconut Truffles , it is such a tasty sweet treat that reminds me of my all time favourite no bake slice
If you are a fan of my Citrus No Bake Slice made with lemons or oranges you will love these truffles. They are the classic biscuit, condensed milk, butter mixture with strong flavours of lemon and coconut.
If you are after a healthier bliss ball style recipe then be sure to check out my Lemon Cashew Bliss Balls, they are so delicious and without the decadence of this recipe.
I may have eaten a lot more of these than I had planned, just for quality control purposes of course! Put it this way, the extras never made it to the freezer for another day. They are a little fiddly in that you have to roll them, but if that is a step too far pop it in a slice tin and chill.
But there is just something so appealing about a little truffle, just a mouthful full of flavour, I have some lovely truffle recipes and hope to share more with you in the coming months.
If you are ready to get baking then head down this post to find the full recipe card or hit the Jump to Recipe button to get started, otherwise stick around as I share a little more about how to make them.
The ingredients you need:
Remember to pop down to the printable recipe card for full ingredients and method
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Wine Biscuits (can also use Arrowroot, Marie, Rich Tea Biscuits, Vanilla Wine or Digestive depending on your country)
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Desiccated Coconut
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Condensed Milk
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Butter
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Lemons 2-3
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Vanilla Essence
Ideally you will have a food processor for this recipe, however if not crush your biscuits to a fine crumb the way you usually do, a large ziplock bag and a rolling pin works well, see my recipe notes.
This recipe uses half a tin of condensed milk, feel free to double the recipe if you do not wish to have leftover condensed milk or you could also make my Chocolate Caramel Weetbix Slice with the other half of the tin.
In a small bowl in the microwave I melt together the condensed milk and butter, just until the butter has fully melted then combine well. I zest some of my Dads lovely lemons, I use a lot of juice and zest for this recipe so that the lemon flavours really shine through, 4 Tablespoons of each which is around 2-3 large lemons.
All of the ingredients then goes into the food processor to be combined well. I like to taste test the recipe here, just to make sure that the lemon flavours really shine through and the balance of the sweetness is still there.
The mixture will require chilling, chill for 20-30 minutes or until it feels firm enough to roll into balls and hold its shape. I like to set up a little rolling station, with a bowl of water for my hands, some coconut in a small bowl for rolling and a plate for the prepared balls.
To roll the balls, take a tablespoon and scoop a level scoop of mixture pop it into your damp palm and roll into a ball, then while still damp pop it in the coconut and coat well, then place it on the plate and repeat.
Chill the balls for at least an hour to set before storing an airtight container in the refrigerator for at least 5 days, or you can freeze them for a later date.
I hope you love these Lemon & Coconut truffles, I have other truffle versions you can try to share with friends and family
Chocolate Mint Truffles
Lolly Truffles
Tim Tam Truffles
Onto the recipe for Lemon & Coconut Truffles
Lemon Coconut Truffles
Delicious No Bake Lemon & Coconut Truffles, a decadent sweet treat
Ingredients
- 250 grams Super Wine or Arrowroot Biscuits (see alternatives in notes)
- 1 Cup Desiccated Coconut, 90 grams
- 1/2 Tin Condensed Milk, 197 mls, approx 3/4 Cup
- 80 grams Butter, cubed
- 4 Tablespoons Lemon Zest, approx 2-3 large lemons
- 1/4 Cup Lemon Juice, 60 mls
- 1 teaspoon Vanilla Essence
Optional
- 1/2 Cup Desiccated Coconut for Rolling
Instructions
- In a food processor or strong blender (or by hand*) crush the biscuits until they form a fine crumb
- In a small bowl melt together the condensed milk and butter in 20 second increments in the microwave until the butter is completely melted and stir
- Finely zest your washed lemons and juice them
- To the crushed biscuits add the melted condensed milk and butter mixture, the first measure of coconut, lemon zest, lemon juice and vanilla essence and mix well to fully combine.
- Place the mixture in a large bowl and pop in the refrigerator for 20-30 minutes to chill just enough to be able to roll into balls that will hold their shape but not set firm.
- Set up a rolling station with a small bowl of water for your hands, half a cup of desiccated coconut in a small bowl, a plate for the finished truffles and a tablespoon to scoop the mixture.
- Once the mixture is cool enough to roll into balls, dampen the palm of your hand and scoop a level tablespoon of mixture, roll it into a ball, and while the ball is still damp, roll in the coconut and set aside.
- Repeat with all the remaining mixture and set in the refrigerator for an hour to set firm, before transferring to an airtight container.
- These will keep for up to 5 days in the refrigerator, or they will freeze well for up to 3 months.
- Enjoy!
Notes
What biscuits can I use for these truffles?
I use a New Zealand biscuit called Superwines in my no bake slices and truffles, they are a sweet basic vanilla biscuit. Variations of this are available across the world, so in your area you could use Arrowroot, Marie, Rich Tea Biscuits, Digestives, Vanilla Wine etc.
I do not like Coconut/ I am allergic to Coconut, what can I use instead?
That is totally ok, the coconut in the truffle itself can simply be replaced by more crushed biscuits, start with an extra 50 grams of crushed biscuits and check the texture and add a little more each time until you are happy with the consistency.
I would then leave the truffles plain, no need to roll them in coconut, or if you want try a few in icing sugar, extra crushed biscuits or lemon zest or a combination and see what you prefer.
How to crush biscuits without a food processor?
Put the biscuits in a ziplock plastic bag, making sure to remove as much air as possible before sealing. Place a tea towel over the bag if you wish then use a rolling pin to crush the biscuits, rolling back and forth until you reach the desired texture. You can also tap the rolling pin on the bag for finer crumbs.
Can I use Orange instead of Lemon?
Absolutely! In fact I am looking forward to trying this myself soon. You can also use a combination of both, half lemon, half orange. Heaven!
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 39mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I really cannot explain to you more just how tasty these are! They will definitely impress friends and family at your next get together. If you try them let me know in the comments below.
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Happy Baking!
Anna
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Rhonda Dhanpaul says
Sounds really good. If I could make them and not eat them it would be great as gifts packed in a cute jar!
justamumnz says
I think a double batch is a good idea, then some for eating some for gifting!