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.
Creamy Lime and Coconut Truffle Bites
12 cups shredded coconut, divided
2 14-ounce cans sweetened condensed milk
2 teaspoons vanilla
3 limes, zested and juiced
1 1/2 cups graham cracker crumbs
2 pounds confectioners' sugar
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.
Adapted from Recipe Goldmine
(Images: Faith Durand)