Step 1

Line a rimmed baking sheet with parchment paper.

Step 2

Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don't have a food processor.

Step 3

Zest then juice the lemons. Add lemon juice, lemon zest and cream cheese to the cookie crumbs. This step is be done by hand in a bowl with a silicone spatula. If you mix truffle mixture in the food processor, the cream cheese mixture can become too liquidy.

Step 4

Roll the lemon truffle doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'll need the small cookie scoop. Place each truffle on the parchment paper lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.

Step 5

Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thrity second increments until it forms a smooth white chocolate sauce.

Step 6

Remove truffles from freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate coated ball on parchment paper so they are not touching each other.

Step 7

Drizzle the top of each truffle with a little more white chocolate then top with lemon zest immediatly. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!