Lorna Love

Looks too yummy not to share !!!

Give your guests a slice of lemon heaven with this amazing recipe!

Continuing on our quest for adorable, edible wedding or bridesmaid favors, enjoy this sweet and savory DIY project! Your guests will lnever forget these precious treats!

Coconut Balls

Makes 4 dozen coconut balls or 2 dozen finished cream balls

250 grams unsweetened coconut

150 grams sugar

2 large egg whites

1 tsp coconut extract

Zest of 1 lemon

Pinch salt

30 grams coconut milk or whole milk

In the bowl of an electric mixer, combine the coconut, sugar, egg whites, coconut extract, zest of lemon and salt. Mix using the paddle attachment and add the coconut milk while mixing.

Let the mixture sit in the refrigerator for about 2 hours so all flavors are absorbed and the coconut becomes moist.

Scoop the dough using a small ice cream scoop that is about 1 ½ inches in diameter.  Round the balls slightly with hands and place them on a sheet pan lined with parchment. Gently flatten the balls.

Bake them at 350F for about 10-12 minutes until the edges turn golden brown. Let them cool.

Store them in an airtight container for up to 2 days.

Lemon Coconut Cream

75 grams egg whites

150 grams sugar

225 grams butter, room temperature

Zest of 1 lemon

Juice of 1 lemon

2 tsp coconut extract

Place the egg whites and sugar in the bowl of an electric mixer and whisk them together with a hand whisk. Place the bowl over a water bath and continue whisking until the sugar dissolves and the egg whites feel very hot to the touch. The mixture will turn white.

Immediately, transfer the bowl to the mixer and whip the egg whites in high speed until the bottom of the bowl has cooled down.

Start adding the room temperature butter, 1 Tbs at a time, while continue to mix in low speed. Incorporate all the butter. It might look curdled at one point, but turn the speed back to high for a few seconds and the buttercream will all come together.

Add the lemon juice, lemon zest and coconut extract at the end.

Place the cream in a piping bag fitted with a plain tip (about number 5) and pipe some on a coconut ball. Gently press another one against the cream creating a sandwich.

Slightly refrigerate them before packaging them so the cream sets.

Recipes Created By: Aran Goyoaga & Photo Courtesy: Aran Goyoaga