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" 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.

This is a favorite potluck-friendly recipe from Ashley Brown, APRA's Education Associate.

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