Lemon Coconut Truffles are a lovely little sweet treat made with crushed biscuits, coconut, butter, condensed milk and plenty of fresh lemon flavour. They’re simple to prepare and make a delicious bite-sized treat for sharing.

The lemon adds a lovely freshness alongside the sweet condensed milk, while the biscuits and coconut give the truffles their soft, slightly chewy texture. They’re especially handy for Christmas entertaining, gifting or adding to a festive sweet platter.

Love my Citrus 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 use that same classic combination of crushed biscuits, condensed milk and butter, with plenty of lemon and coconut flavour throughout.

I love how simple this style of recipe is to make, with no baking required and just a few familiar ingredients. The fresh lemon works so well with the sweetness of the condensed milk, while the coconut adds lovely flavour and texture to every bite.

An easier option if you don’t want to roll the truffles

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. 

The ingredients you need

Remember to pop down to the printable recipe card for full ingredients and method, however here is a snapshot of the ingredients you will need to make this lovely truffle recipe:

• Super Wine Biscuits (you can also use Arrowroot, Marie, Rich Tea Biscuits, Vanilla Wine or Digestive – depending on what is available in your country).
• Desiccated Coconut
• Condensed Milk
• Butter
• Vanilla Essence
• 2-3 Lemons

How to crush the biscuits for truffles

Ideally, you will have a food processor for this recipe, as it makes it quick and easy to get the biscuits to a nice fine crumb. You want them quite finely crushed so the mixture comes together well and is easier to roll into truffles.

If you don’t have a food processor, simply crush the biscuits the way you usually would. A large zip-lock bag and a rolling pin work really well, 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. Just make sure there are no large pieces of biscuit remaining before adding them to the mixture.

See my recipe notes below for more tips.

Using the condensed milk and fresh lemon

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 Dad’s 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).  

Check the lemon flavour before rolling

All of the ingredients then go into the food processor to be combined well until the mixture comes together. I like to have a little taste test at this stage, just to make sure the lemon flavour really shines through while still having that lovely balance of sweetness.

This is also a good chance to check that everything is well combined before you move on to rolling the mixture into truffles. 

What can I use instead of coconut?

If you do not like coconut or are allergic to coconut, 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.

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!

How to roll and coat the truffles

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. 

How to store and freeze Lemon Coconut Truffles

Chill the truffles for at least an hour to allow them to firm up and set properly. Once set, transfer them to an airtight container and store in the refrigerator for up to 5 days.

You can also freeze the truffles if you would like to make them ahead or save some for another day. Store them in an airtight container in the freezer, then simply take out what you need and allow them to thaw before serving.

More truffle recipes to try

I hope you love these Lemon Coconut Truffles. 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 have other truffle versions you can try to share with friends and family:

• Chocolate Mint Truffles
• Lolly Truffles
• Tim Tam Truffles 
• 4-Ingredient White Chocolate Truffles
• Baileys Tim Tam Truffles
• Rum & Raisin Balls
• Christmas Pudding Bliss Balls

Lemon Coconut Truffles Recipe

I really hope you love these Lemon Coconut Truffles as much as we do. They are honestly so tasty and make such a lovely little treat to share with friends and family. I’m sure they will disappear quickly at your next get-together!

If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.

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Happy baking,
Anna x