Lemon and coconut balls

 

Ingredients

• 1 x 200g pack of plain biscuits Marie or Arrowroot
• 1 x 395g tin of condensed milk
• 4 tablespoons of lemon juice
• 4 teaspoons of lemon rind
• 1 2/3 cup 150g of desiccated coconut
• 1 cup 90g of desiccated coconut - for rolling

Instructions

1. Place 1 cup of desiccated coconut into a bowl ready for rolling the Lemon and Coconut Balls in.
2. Place the plain biscuits into a food processor and blitz until they are finely crumbed - you can also use a rolling pin to crush the biscuits if you don't have a food processor.
3. Add the condensed milk, lemon juice, lemon rind and 1 ⅔ cups of coconut to the crushed biscuits and combine.
4. Use a tablespoon to scoop up the mixture and roll it into balls before coating in the extra coconut. Repeat until you have used all of the mixture.
5. Place the Lemon and Coconut Balls into the fridge for one hour to firm.

Notes

These Lemon and Coconut Balls can be stored in an airtight container in the fridge for up to a week. They can also be frozen You will need 2 lemons for this recipe.

Source: Create Bake Make