Easy cookie truffles packed with bursting flavors of lemon and coconut. These truffles are made with lemon Oreo cookies, lemon zest, coconut, and then covered in white chocolate coating.
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How great are truffles?
Truffles really do make the best dessert. I love them because this one-bite dessert is great for entertaining and it’s great to just keep on hand for the times when you want just a little bite of something sweet. This small portion sweet treat is perfect to satisfy everyone’s sugar craving.
It’s fun to make truffles for any occasion and any holiday. Out of all the different kinds of truffles I make, like fudge truffles and brownie truffles, cookie truffles are my favorite. I’m a total sucker for cookies and making them into truffles by combining them with other flavors and cream cheese makes them SO much better. Oh, and the chocolate coating, that’s just the “cherry on top.”
A few years ago, I made some Easter Marshmallow Truffles with marshmallow Oreo cookies and this year, I decided to make another spring themed cookie truffle treat using lemon Oreo cookies this time.
I have several readers who’ve commented that they like a really sharp citrus flavor and asked how they can achieve that in lemon and lime desserts. So I’ve decided to enhance the lemon flavor in these truffles and added lemon zest from 1 large lemon in addition to the lemon flavored cookies. That made this dessert burst with lemon flavor and the sweetness compensated for any sourness. It’s a bright and sunny combination of sweet and sour that is truly satisfying.
Lemon Oreo Coconut Cookie Truffles
Ingredients
- 1 pack lemon Oreo cookies
- Zest from 1 lemon
- 1 cup coconut
- 8 oz cream cheese softened
- 1/2 cup coconut
- 10-12 oz white chocolate wafers
Instructions
- (You can save a little bit of Oreo cookie crumble to use it on top of truffles, or you can use a different cookie, like vanilla wafers, for the crumble topping.)
- Pulse the Oreo cookies in a blender or food processor until it's mostly crumbs. Add lemon zest and 1 cup coconut flakes to the blender. Pulse until all mixed and cookies are just crumbs.
- Transfer Oreo crumb mixture into a mixing bowl and add cream cheese. Using a spatula, mix crumbs and cream cheese very well.
- Add 1/2 cup coconut flakes and fold them in until combined.
- Using a standard cookie scoop, scoop out the dough and roll it into balls. Place them on a large parchment paper covered cutting board.
- Put them in the freezer for about 30 minutes.
- Melt the white chocolate melts in the double boiler until completely melted. (If you don't use a double boiler, you can use a microwave. Remember to melt them on half power if using a microwave.)
- Dip the frozen cookie dough balls into melted chocolate coating, roll them around using a fork, and shake off excess chocolate. Place them back onto the parchment paper to solidify.
- Optional: decorate the cookies with cookie crumbs if you wish. If using the crumb topping, add it right after you coat the cookie ball into chocolate.
- Keep truffles covered, in the refrigerator.
- **The amount of truffles depends on the size of the scoop you use. You may choose to make smaller truffles and use a smaller scoop to get more truffles.**
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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Some More Recipes From Me:
Abby
March 26, 2017 at 1:57 pmOHHH…… two things I can not resist, lemon & coconut… needless to say I will be making these ASAP !
thanks for sharing
Lyuba
March 31, 2017 at 9:44 pmCouldn’t agree more, Abby! Thank you!
lisa
April 11, 2017 at 6:35 pmHi! Was wondering how much white chocolate morsels you use for this recipe? It is not listed in the ingredients list. Thank you!
lyuba
April 12, 2017 at 5:40 pmHi Lisa!
It’s 10-12 oz of chocolate wafers, it’s the very last thing in the ingredient list. I usually use the Ghirardelli ones that come in a 10 oz packs but I buy an extra one just in case I want a thicker coating.
I hope this helps 😀
Shaikha
February 18, 2018 at 10:59 amAfter refregirating can i put them in a room tempreture?
I will make it this week 😍😍
lyuba
March 1, 2018 at 5:22 pmHey Shaikha! I’m so sorry I didn’t get back to you sooner!
Yes, if you are planning to prepare them to a party or a gathering, you can keep them out at room temperature for the duration of the party 🙂
Katherine Reimer
December 8, 2018 at 11:27 amI made a double batch immediately after reading the recipe – they sounded delicious!! I love lemon and I love sweets! I did not alter the recipe at all & unfortunately I found them much to sweet, as did my husband. I felt I could not even give them away – they were thrown away.
lyuba
December 15, 2018 at 11:59 amI’m sorry you ended up throwing them out Katherine! I’m sure you could have given them to someone because many people have different sweetness preference. For example, my husband loves sweet desserts and I prefer ones that are less sweet.
There is no additional sugar in this recipe, just the sweetness of the cookie and the coating chocolate. Cookie is actually diluted with cream cheese. One things to lessen the sweetness could be using unsweetened coconut. If you want to give them another shot, try using unsweetened coconut flakes.