Wonderfully fragrant and no-bake, the limoncello and coconut truffles will become your go-to treat this summer.
They are made in just a few minutes because all the ingredients are put in the food processor; then you form the balls and roll them in shredded coconut.
I made them for my colleagues a few days ago after they had already enjoyed and finished one of the 2 delicate lemon cream cakes (because one I shared with friends) .. using some leftover cake.
But don’t worry, you can also make them with ladyfingers, cake crumbs, or cookies you have in your pantry (like animal crackers, shortbreads, graham crackers .. you get the idea).
They are incredibly fragrant and deliciously indulgent; take my word for it! And coconut and lemon together really are a great match… So don’t hesitate and prepare the limoncello and coconut truffles at the first opportunity.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 22 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 90.30 (Kcal)
- Carbohydrates 15.11 (g) of which sugars 12.08 (g)
- Proteins 2.19 (g)
- Fat 1.83 (g) of which saturated 1.16 (g)of which unsaturated 0.47 (g)
- Fibers 0.37 (g)
- Sodium 21.39 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz Greek yogurt 2% fat
- 5.6 oz sponge cake
- 3.5 oz limoncello
- 2.1 oz granulated sugar
- 1 1/3 cup shredded coconut
Tools
- Food processor
Steps
– Finely grind the sponge cake; add sugar, limoncello, and Greek yogurt.
– Mix everything well in the food processor. Moisten your hands, take a spoonful of the mixture, and roll it between your hands. Dip the formed balls in shredded coconut and then place the limoncello and coconut truffles in the fridge until serving time.
Storage:
The limoncello and coconut truffles can be stored in the fridge, in an airtight container, for up to 2 days .. any longer, I wouldn’t know because they were gone immediately.
