Lemon Coconut Truffles

Lemon Coconut Truffles




1    Homemade Gourmet® Cool Lemonade Cheesecake Mix


32 oz  powdered sugar


1 tsp Lemon Extract


1  14-ounce  package flaked coconut  


1  14-ounce  can sweetened condensed milk  


1  stick  butter, softened (use butter for best results)  


1  24-ounce  package vanilla almond bark  


Yellow Food Coloring





1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lemon extract and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.




2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.




3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted. Add a few drops of yellow food coloring and 1 tsp lemon extract




4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.


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