Tuesday, April 17, 2012

Lemon Cookie-Coconut Truffles


This week the first home improvement project was completed.  I now have a new floor in my future office, thanks to my son-in-law and husband.  No, it's not covered in any type of floor covering yet because we are not miracle workers, but it's solid.  We can walk on it without feeling like we will go crashing through to the ground.  And that's a great feeling.

And I almost forgot.


The men had help.  They had a little shadow following them around, begging to use their power tools and coppin' a tude when he wasn't allowed to screw in a screw by himself.

(FYI-We don't allow children to use power tools by themselves at our house until they are at least three and a half.  We are good people.)

"Geez, man. Step aside and let me show you how it's done."



He showed so much enthusiasm for manual labor that it wasn't long before his daddy handed him the putty knife and told him that this business of "only being two" just wasn't a good excuse anymore.



Free child labor is kinda awesome.

These lemon cookie truffles are kinda awesome too.  You've seen the Oreo version around the Internet, I'm sure, but I wanted to do something a little different.  I used lemon sandwich cookies, but I added in some coconut too.  Simple and refreshing.


 Here are my notes:

-I used 1/4 teaspoon coconut emulsion which I think is stronger than extract, so you could probably get away with 1/2 teaspoon if you are using regular extract.

-I very finely ground the cookies in a blender. (I do not have a food processor.)  I should have counted how many cookies I used, but I forgot.  I'm sorry about that. 

-I would probably store these in the refrigerator because of the cream cheese, but let them come to room temperature to eat.  Or eat them out of the fridge.  Whichever.


Lemon Cookie-Coconut Truffles

Printable Recipe

1 (8-ounce) package cream cheese, softened
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon coconut extract
3/4 cup sweetened, flaked coconut
The zest of 1 lemon
3 cups finely ground lemon sandwich cookies
Melted white almond bark for dipping

Beat the cream cheese, powdered sugar, and coconut extract in a large bowl until smooth and fluffy.  Stir in the flaked coconut, lemon zest, and ground cookies until well mixed.  Roll into 1 to 1 1/2 inch balls and place on a baking sheet.  Refrigerate for about 1 hour.  Dip balls in melted almond bark, letting excess drip off.  Place on a wax paper lined baking sheet in fridge until coating hardens.  Store in refrigerator, but let come to room temperature to eat.



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11 comments:

  1. I am going to get over my fear of dipping things in melted almond bark so that I can make these. I love those lemon sandwich cookies so I know I'll be obsessed with these!

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  2. Wow!!! Just found your blog on fg. Your recipes look amazing and your photography is b-eaut-if-ul!!! Nice to meet ya!!!

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  3. Oh my word, these look delightful! Amazingly shot!

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  4. Cute pictures and beautiful truffles. I love all the flavors.

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  5. So gorgeous--I just love your photos, Lorie. Also, we have a few things around the house that could stand be fixed...send the little guy over!

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  6. I love cookie truffles. Absolutely love them!
    I love that you gave these truffles a clean, summery lemon flavor - they're so pretty!

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  7. This is a scrumptious summer idea. Loved your pictures. The caption you put under the one was perfect.

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  8. A scrumptious summer idea to try. Loved your pictures. Especially the one with the caption. It was perfect.

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  9. These are so beautiful and sound so yummy! I really have to try them!

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