Step 1

Melt the white chocolate, cream and lemon extract uncovered in the microwave for 2-3 minutes on 50% power (stirring every 30 seconds). Stir through the coconut.

Step 2

Cover with plastic wrap and place in the fridge for 3 hours or until firm.

Step 3

Line a tray with baking paper and set aside.

Step 4

Roll 2 teaspoonfuls of mixture into a ball.

Step 5

Roll in the extra coconut or icing sugar to coat. Place onto the prepared baking tray. Continue until all of the mixture has been used.

Step 6

Store in an airtight container in the fridge for up to 1 week.

Step 7

Melt the white chocolate, cream and lemon extract on 50 degrees, Speed 2 for 3-4 minutes or until completely melted.

Step 8

Add coconut and mix on Reverse Speed 2, 10 seconds. Pour into a bowl.

Step 9

Cover with plastic wrap and place in the fridge for 3 hours or until firm.

Step 10

Line a tray with baking paper and set aside.

Step 11

Roll 2 teaspoonfuls of mixture into a ball. Roll in the coconut or icing sugar to coat. Place onto the baking tray.

Step 12

Store in an airtight container in the fridge for up to 1 week.