Lemon Coconut White Chocolate Truffles
Creamy, zesty, and irresistibly indulgent, these Lemon Coconut White Chocolate Truffles are a bite-sized burst of tropical flavor! Featuring smooth white chocolate, fresh lemon zest, and a touch of desiccated coconut, these homemade truffles are as elegant as they are easy to make. A hint of tangy lemon juice perfectly balances the sweetness, while the coconut-coated exterior adds a delightful texture and visual appeal. Using a simple double-boiler technique, these confections come together in just 25 minutes of prep time, making them an ideal treat for dessert tables, edible gifts, or anytime snacking. Perfectly portioned and rich with creamy decadence, these no-bake truffles elevate any occasion with their citrusy twist and velvety finish.
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Recipe Information
Ingredients
- 300 grams White chocolate chips
- 100 milliliters Heavy cream
- 25 grams Unsalted butter
- 2 teaspoons Fresh lemon zest
- 2 tablespoons Fresh lemon juice
- 100 grams Desiccated coconut
- 50 grams Powdered sugar
- 200 grams Additional white chocolate (for coating)
- 50 grams Additional desiccated coconut (for rolling)
Instructions
In a heatproof bowl, combine the white chocolate chips, heavy cream, and unsalted butter.
Set the bowl over a saucepan of simmering water (double boiler) and melt the ingredients together, stirring frequently until smooth and glossy.
Remove the bowl from heat and mix in the lemon zest and lemon juice until fully incorporated.
Stir in the desiccated coconut and powdered sugar to create a thick, smooth mixture.
Cover the mixture with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop out small portions of the mixture and roll them into smooth balls. Place the balls on the prepared baking sheet.
Once all the truffle centers are shaped, refrigerate them for 30 minutes to firm them up further.
Melt the additional white chocolate in a heatproof bowl over a double boiler or using a microwave in 15-second intervals, stirring frequently to prevent scorching.
Using a fork or chocolate-dipping tool, dip each truffle center into the melted white chocolate, ensuring it is fully coated. Let the excess chocolate drip off before placing the coated truffle back onto the parchment-lined baking sheet.
While the coating is still wet, sprinkle or roll the truffle in additional desiccated coconut for an extra layer of flavor and texture.
Allow the truffles to set completely at room temperature or in the refrigerator before serving.
Enjoy these zesty, creamy, and coconutty delights as a sweet treat or gift!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 17.6 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
