Lemon-Coconut White Chocolate Truffles

• 1 fresh lemon
• 2/3 cup evaporated milk
• 1 cup sugar
• 1/2 teaspoon salt
• 1 1/2 cups white chocolate chips
• 2 cups marshmallows
• 1/2 cup toasted coconut
• 4 ounces white almond bark, melted

1. Put white chocolate and marshmallows into a large heat proof bowl.
2. Finely grate the peel from the lemon.
3. Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
4. Boil gently stirring constantly for two to five minutes, until smooth.
5. Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
6. Pour into a parchment lined 8x8 pan.
7. Cool until no long sticky, about 1-2 hours.
8. Form into balls and put in freezer 15 minutes.
9. Dip truffles in melted white almond bark and sprinkle with toasted coconut.
10. Chill to set before serving.

lemon, milk, sugar, salt, white chocolate chips, marshmallows, toasted coconut, white almond bark

Taken from www.food.com/recipe/lemon-coconut-white-chocolate-truffles-343834 (may not work)