Macadamia, coconut and lemon biscuit balls

1544941_10152138027670295_1252622896_nSo sometimes I get these urges to bake.. and most of the time my family have to distract me in some way before I begin pulling ingredients out of the cupboards. However, with Melbourne’s recent decision to pull this 5 day long heatwave, the last thing my mother wants is the oven adding a few extra degrees to the house, so baking is completely out of the question.

1011757_10152138027585295_1393172640_nAs I stared into my pantry, I noticed we were running low on certain things, but most definitely had the ingredients for a biscuit slice. Easy, that doesn’t use the oven!

Only one problem… ย I’ve already made so many no-bake slices (such as my hedgehog or lemon slice) and I wanted to make something new as I was feeling a bit creative.

It wasn’t long before I had pulled out all of the ingredients for a lemon slice, as well as a packet of macadamia nuts. I remembered a friend recently explaining about putting hazelnuts inside rum balls at Christmas, and so I used this as some inspiration for my biscuit balls! What made them even better was sitting in the fridge overnight to set and become cold. My gosshhhhh its like cookie dough ๐Ÿ™‚

These babies are really easy and extremely addictive. I will definitely be making these again soon!


1 pkt milk coffee biscuits, finely crushed

1/2 cup desiccated coconut, plus extra for rolling

85g butter, chopped

1 x 395g can condensed milk

2-3 tablespoons lemon juice

1 teaspoon lemon rind

200g macadamia nuts



1. In a small frypan, roast the macadamias until fragrant and lightly golden. Remove from heat immediately. Nuts burn crazy fast!

2. In a food processor, crush the biscuits until a fine crumb. Its okay to have a few chunkier bits, it just might make the rolling process awkward.

3. Place the crushed biscuits in a bowl and mix in the coconut.

4. Take one third of the macadamia nuts and place in the food processor. Process until finely chopped. Add to the biscuits and coconut.

5. In a saucepan, melt the butter and condensed milk on medium heat until smooth and combined.

6. Remove the saucepan from heat and add the lemon juice to the wet mixture. Stir well.

7. Pour the wet ingredients onto the dry ingredients and add the lemon rind. ย Combine well and place mixture in the fridge for about 10 minutes to firm up a little bit.

8. In a small bowl, place some desiccated coconut. Finely chop another third of the macadamia nuts and add this to the coconut. This is the rolling mixture.


9. Remove the biscuit dough from the fridge. Pick the size you want your balls to be – I like to picture the size of a walnut still in its shell and go off that. One by one, pick up some dough and flatten in into a disc. Place a whole macadamia nut in the centre and surround it with the biscuit dough. Your aim is to get the whole macadamia nut in the centre… just like a Ferrero Rocher. If the mixture is a bit dry, using wet hands to roll the mixture will help it come together and make the rolling mixture “stick”.

10. Once the macadamia nut is inside and the ball is now formed, roll it in the coconut/macadamia mixture and place on a plate. Repeat until all the biscuit dough has been used.

11. These are best placed in the fridge to set for a few hours, however they are just as yum straight away!


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