Grate the carrots.

Sauté the grated carrots, the sugar and the lemon zest in a frying pan over moderate heat until they caramelize.

Remove from heat and allow to cool.

Then add half of the shredded coconut and the vanilla and mix well to combine.

The mixture is firm.

Dip your fingers in the liquer and form small balls from the mixture. Then roll each ball in the remaining shredded coconut to coat well and place in truffle paper cups.