Lemon Cookie-Coconut Truffles

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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