🥥🍋 Lemon Marmalade Coconut Snowballs

Lemon Center

• ½ cup (160 g) homemade lemon marmalade (smooth hybrid recipe)
• 1–2 tbsp cornstarch (optional, for firmer center)

Coconut Shell

• 200 ml (¾ cup + 2 tbsp) full-fat coconut milk
• 35 g (¼ cup) sugar
• 30 g (¼ cup) cornstarch
• 15 g (2 tbsp) unsalted butter
• ½ tsp vanilla extract
• Pinch of salt

Coating

• 1½ cups (120 g) fine desiccated coconut, unsweetened

Step 1: Prepare the Lemon Centers

1. Place lemon marmalade in a small saucepan.
2. Heat gently; if very loose, whisk in dissolved cornstarch.
3. Simmer 1–2 minutes until thick and spoonable.
4. Pipe or spoon into small molds and freeze 1–2 hours until firm.

💡 This keeps the center molten-soft but not runny.

Step 2: Make the Coconut Dough

1. Whisk coconut milk, sugar, cornstarch, salt, and butter in a saucepan.
2. Cook over medium heat, stirring constantly.
3. Once thick and glossy, remove from heat and stir in vanilla.
4. Spread on a plate, cover, and cool until warm.

Step 3: Assemble

1. Flatten a spoonful of coconut mixture with lightly oiled hands.
2. Place a frozen lemon center in the middle.
3. Seal gently and roll into a smooth ball.
4. Roll immediately in desiccated coconut.

Step 4: Chill & Set

1. Refrigerate at least 1 hour before serving.
2. Serve cool, not icy, for best texture.