Lemon & Coconut Truffles

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Is it just me, or have you noticed how more and more people are becoming intolerant to certain foods? I don’t just mean needing to lay off the sugar coz we’re developing muffin-tops (clears throat); I mean genuine reactions to things like gluten, wheat, sugar, etc.

My own family is getting increasingly sensitive to such foods, as am I. It doesn’t mean that I can’t enjoy a weekly treat or two, but it does mean that the days of eating whatever the heck I like are gone. Damn…

So, on that note, I’ve got a work meeting on today and those of us going are bringing a pot lunch. I said I’d bring something yummy for afters. The only problem is that some of the group are on diets, both to lose weight and for medical reasons. Others are sensitive to gluten. Making ‘goodies’ these days is getting complicated!

So I grabbed one of my ‘healthy’ cook books – ‘My Petite Kitchen Cookbook: Simple Wholefood Recipes’ by Eleanor Ozich, Murdoch Books, 2014 and found this recipe for Lemon and Coconut Truffles. Healthy, quick and easy to make and tasty, with a delightful tangyness. They’re a sweet treat, but nutritious at the same time. I think they’re fab – now let’s see what everyone else thinks of them! PS: If this recipe is right up your alley, you might also be interested in taking a look at the equally healthy ‘Carob, Fruit & Nut Balls’ recipe.



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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 25 Servings



  • 6 oz desiccated coconut
  • 3.5 oz almond meal (ground almonds)
  • 2.5 fl oz extra virgin coconut oil (or 2.75 oz unsalted butter)
  • 4 oz honey
  • Grated zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • A pinch of sea salt


  • Take out 1.5oz of the coconut and put it in a bowl for rolling the truffles in later.
  • Put the rest of the coconut in a food processor, along with the rest of the ingredients. Blend for a minute or so, periodically scraping down the sides of the bowl, until the mixture is thoroughly combined and smooth.
  • Spoon out a small amount of mixture and roll into a small ball in your hands. Place in the bowl of coconut and roll around until well covered. Place the truffle on a large plate, then repeat the process until all the mixture is used.
  • Place the plate in the fridge and chill for at least 30 minutes.


1. These truffles will keep for 2-3 days – it’s best to store them in the fridge.
2. I used butter in my truffles so the truffles were lightly yellow. Just be aware that if you use coconut oil, the resulting colour may turn out more beige than yellow. If you want distinctly yellow truffles, you may want to use a couple of drops of yellow colouring (or try natural colouring made with turmeric or saffron – you’ll need to use them sparingly given their potent flavour).
Keyword Lemon Coconut Truffles
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. These look decadent! Yes, it is strange how everyone has reactions to everything lately. It’s make me wonder if we’ve become more aware of allergies and being attuned to them, or if people really are developing more intolerances to things.

    • Thanks for commenting Lauren. Yes, I think it’s a blend of the two things – we ARE getting more information about food and allergies, and I also think people ARE developing more intolerances, and I think that’s due to things like engineered crops, chemical sprays, nutrient poor soils, etc. We’re not living in the same world as our parents/grandparents were, that’s for sure.

  2. I agree. I’m one of those people. Never had any issues until my twenties. I had all the tests, all negative, and still my stomach continues being sensitive, however, I was diagnosed with Gastroesophageal Reflux Disease so there’s a link. I think lifestyle is a huge contribution to these food reactions. People have access to so much different foods nowadays that they can consume any time they want.

    By the way those truffles look so good!

    • Thanks for commenting Jay. I agree with you about lifestyle playing a big part and it’s interesting how you note that we have so much food at our doorstep these days – often we have no idea how it’s produced. At least we can access some really good information these days which can help us make healthy choices.

  3. I will definitely be giving the truffles a try – they look beautiful! Speaking of allergies, my little boy is allergic to nuts. Thankfully, coconut is fine so he’ll be able to have a few of these!

  4. Reblogged this on LivingQueenB and commented:
    These Lemon and Coconut Truffles look so seductive to the palate. Being a health food enthusiast, I hope to be making this soon in my dorm kitchen,. I say “soon” because being a student, my budget makes it a little difficult for me to keep stock of a few ingredients.
    However, I started fantasizing about relishing over this yummy looking, highly nutritious bowl of goodness and therefore, share the love via food for now 😀

    Thank you KiwiCook ! 😀

    • Hi Mel. Thanks for your question. Over here in NZ we only have one choice (so far as I know) – the unsweetened coconut. As this recipe has come from a health focused source, I’m pretty sure that’s what they mean too.

    • Hi Melissa. Yes, I know what you mean. They were more yellow than the original image in the recipe book which was almost beige… I guess the colour of some ingredients may determine the outcome? The other possibility is the photograph itself – depending on the light/editing etc. the colour can be affected. Hope they still tasted good though!


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