These truffles are made with lemon Oreo cookies, lemon zest, coconut, and then covered in white chocolate coating.
Keyword Coconut, lemon, oreo, truffles
Prep Time 1hour
Total Time 1hour
Author Lyuba Brooke
1pack lemon Oreo cookies
Zest from 1 lemon
10-12ozwhite chocolate wafers
(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 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.