lemon coconut truffles

Cream the butter vanilla extract, lemon juice and zest together. Sieve the powdered sugar. Gradually stir the powdered sugar and 100 g shredded coconut into the butter mixture. Form balls and place on a lined baking tray. Refrigerate for atleast 1 hour.

Place 100 g shredded coconut in a bowl and set aside. Melt the chocolate in a double boiler. With the help from a slotted spoon, dip each ball in the chocolate, allow excess chocolate to drip off and then roll in shredded coconut, until each truffle is fully coated.

Place the lemon coconut truffles on a lined baking sheet and allow to dry. If preferred place truffles in fridge.