I was thinking these would be a fun patriotic treat for the 4th of July, made with some red and blue sprinkles or sugar in place of the coconut.
They come together super quick, and are a great way to use up leftover sugar cookies too. If you need to make them in advance you can also store them in the freezer in an airtight container for longer storage.
I am a super fan of all things tart, especially lime. Especially lime zest. Yum.
That should be it’s own food group. And no worries if you don’t have lime juice powder, it just adds a nice little extra lime punch.
TOASTED COCONUT LIME SUGAR COOKIE TRUFFLES
Makes approximately 48 truffles
12 oz cream cheese
3 T lime juice
1/2 tsp lime juice powder (optional)
1 tsp lime zest
6 cups sugar cookie crumbs*
white candy coating or white chocolate, melted
toasted coconut for topping, optional
Combine cream cheese, lime juice, zest, and powder, and cookie crumbs and mix until smooth.
Scoop into balls about 1 to 1 1/4 inches in size. Drop onto a wax paper lined cookie sheet or tray. Chill for at least an hour.
Roll balls smooth, chill while you melt candy coating.
Dip balls in coating and top with coconut or sprinkles of choice. Store in the refrigerator.
Recipe adapted from singforyoursupperblog.com
*Use store bought cookies, or left over, or make your favorite sugar cookies up in a 9 by 13 pan and crumble after baked and cooled.