A 5 ingredient lemon coconut donut truffle! These simple truffles make the perfect Easter treat!
I think it is apparent that I am quite literally obsessed with donuts. I truly wish I weren’t…but there is something about those deep fried pockets of dough covered in ooey gooey glaze that makes my heart swoon. My thighs are asking me why I can’t be obsessed with something a little less fried….like carrots perhaps. Ha!
Naturally when I was dreaming up Easter desserts, I absolutely had to have something with donuts. So off I ran to pick up a big ol’ dozen for me,myself, and I uhhh I mean, my extra large family of 3. I devoured most of them singlehandedly and passed off one or two on my husband. The leftovers of that box was a mere 2 glazed old fashioned donuts. But that was all it took to make some magic.
Enter lemon coconut donut truffles. →→ heaven!
Pause. Are you freaking out about the idea of making truffles at home? It does sound a little daunting….but I can assure you that it is SOO easy. Let’s start with the basics, these truffles require 5 ingredients. Yup, that is right ladies and gentleman, five.
First up in these truffles is the donuts. I used good old fashioned glazed but you can use any kind of plain or vanilla donut….or maybe even a buttermilk bar.
For the lemon component I used jarred lemon curd. You can find it next to the jam’s and jellies at any major grocery store. A lemon pie filling would also work quite nicely. And then the toasted coconut. Have you ever made toasted coconut before? It’s very addicting. You just throw some sweetened coconut on a tray in the oven for about 10 minutes until it starts to turn a really nice brown color. Just be sure to watch it because it can burn quickly. Let it cool and then transfer it to a sealed container.
I used cream cheese frosting as a binder for these truffles. It’s the perfect touch!
Come back Friday for another fun Easter dessert with a fun printable!
- 2 Old Fashioned Glazed Donuts
- 2 Tablespoons Lemon Curd (Or lemon pie filling)
- 2 Tablespoons Toasted Coconut
- 2 Tablespoons Cream Cheese Frosting, plus more for decorating
- 8 oz. Almond Bark (or White Chocolate Candy Coating)
- Food Coloring (Optional)
- In a mixing bowl, crumble the donuts into small pieces. Add in the lemon curd, toasted coconut, and cream cheese frosting. Mix well. Using a tablespoon, portion the balls and then form by hand into an egg shape. Place egg shaped truffles onto a parchment lined baking sheet and place in the freezer for 30 minutes to harden. In a microwave safe bowl, melt the almond bark on medium power in 30 second intervals. Stir frequently. With a spoon, dip the egg shaped truffle into the melted almond bark. Once the egg is coated, return the egg to the parchment paper and allow to dry completely. Repeat with remaining eggs. Using remaining cream cheese frosting mixed with different food coloring colors, decorate the eggs.
Other Easter Food