We helped cook for a big graduation party a couple of weeks ago, and ever since then we've been waiting for the right time to give you this recipe. It's hard to describe how good these little morsels of creamy coconut and lime are, so you'll have to trust us.
We're actually not too crazy about chocolate truffles. They're so rich, and they're a mess to make, too. But we wanted to take some sort of sweet candy treat to this party, so we went looking for something fresh and summery. Behold the lime and coconut results. These are terribly easy: just coconut, sweetened condensed milk, and tons of lime (and sugar, of course). They're best frozen, since they aren't very firm at room temperature, but that makes them even better for the hot summertime.
Just try them, if you love lime and coconut; they're a shockingly sweet and tangy treat, and just right for a summer party where you want something lighter than chocolate.
Heat the oven to 350°F. Spread 6 cups coconut on a baking sheet and bake for 7-10 minutes or until lightly toasted. Stir the coconut several times to keep it from burning. Remove the coconut when toasty brown and slightly crispy.
In the bowl of a stand mixer, stir together the remaining 6 cups untoasted coconut, sweetened condensed milk, vanilla, lime juice, lime zest and graham cracker crumbs. Beat until well mixed. Slowly add the confectioners' sugar and stir until well-mixed. Refrigerate for at least one hour.
Scoop the mix out with a teaspoon and roll each lump in a ball, then roll in the toasted coconut. Place on a wax-paper-lined cookie sheet and freeze for at least an hour or two before serving.