I enjoy creating these and sharing them as presents! The best part? No need to bake!

Servings: 24 truffles

1 cup sweetened shredded coconut
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
2 tablespoons heavy cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
Additional powdered sugar and shredded coconut for coating

In a mixing bowl, combine the shredded coconut and powdered sugar.

Add the softened butter, heavy cream, lemon zest, lemon juice, vanilla extract, and salt to the bowl.

Mix all the ingredients together until a smooth, cohesive dough forms.

Using your hands, roll small portions of the dough into 1-inch balls.

In a shallow dish, combine additional powdered sugar and shredded coconut for coating.

Roll each truffle in the coating mixture until fully covered.

Place the truffles on a baking sheet lined with parchment paper.

Refrigerate the truffles for at least 30 minutes to allow them to set.