Gawrsh that title's a mouthful, but so are these x3 -shot for horrid joke-

Had found the recipes separately a long while back, and since really wanted to try them together since I thought they'd go nicely with each other.

---

Carrot Truffles w/ Coconut

Ingredients:

• 1/2 pound carrots, peeled and grated (shaved/etc)
  
• 1 cup sugar
  
• zest of 1 lemon
  
• 1 teaspoon vanilla extract
  
• 2 cups dried, unsweetened coconut*
  
• 1/2 cup dried, unsweetened coconut* (you'll see in the recipe why to separate)

Directions:

1. Combine the carrots and sugar in a medium saucepan over medium heat and cook, stirring frequently, for about 20 minutes. Remove from heat and let cool slightly. Mix in the lemon zest, vanilla extract, and 2 cups of the coconut. Refrigerate for at least 30 minutes (I had it sit in the fridge for the 30 minutes, and when I tried to mold the mixture into the truffle balls, it was a serious pain, let them cool off for easily..40-50 minutes instead).
2. Shape the mixture into small balls and roll in the remaining coconut. (WEAR GLOVES. I'm serious, this stuff gets messy Really quickly and there Will be necessary clean up after it's all done XD )
3. Makes about two dozen or more truffles, depending on size. (I seem to make my truffles a bit larger than the person that first created the recipe, and came out with about...17 truffles? Idk, but still a decent amount, darned things are rich!)

when I went to get the ingredients for the recipe, I couldn't find any unsweetened coconut, no thanks to the store being Walmart, but sweetened coconut seems to be good also, it just makes it a bit more rich than the original recipe.

---

Sweet and Tangy Lemon Curd Sauce

Ingredients:

• 1/4 pound butter (1 stick)
  
• 3 eggs
  
• 1 cup sugar
  
• 1/2 cup lemon juice
  
• 1 Tablespoon lemon zest (use a micro-plane zester* if possible)
  
• Heavy pinch of salt

Directions:

1. In a small, heavy bottomed saucepan melt the butter over low heat. While butter is melting, whisk together the remaining ingredients in a bowl.
2. When the butter has melted, add the lemon mixture. Stir to combine and continue to cook over low heat, whisking constantly (when it says to whisk constantly, it's not joking. Make sure to be in the kitchen whisking it good with a balloon whisk, the ones that wires move freely instead of being hooked together at the end, makes it a lil easier on your arm), until the mixture has thickened (This is going to be a...15-20 job of whisking probably, good luck with that sore arm, this stuff is good!).
3. Remove from heat, let cool to room temperature and refrigerate until use.

Micro-plane zester is like a very fine grater, make sure to try and not get the white pulpy stuff under the zest into the mixture, it gives a bitter after-taste.

---

The recipe of the lemon curds will make more than enough sauce for dipping the truffles in, as I easily found out, and so an interesting idea that I came up with is to make popsicles out of the left-overs that weren't going to be used as dipping sauce!