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In a food processor or strong blender (or by hand) crush the biscuits until they form a fine crumb.
In a small bowl melt together the condensed milk and butter in 20 second increments in the microwave until the butter is completely melted and stir.
Finely zest your washed lemons and juice them.
To the crushed biscuits add the melted condensed milk and butter mixture, the first measure of coconut, lemon zest, lemon juice and vanilla essence and mix well to fully combine.
Place the mixture in a large bowl and pop in the refrigerator for 20-30 minutes to chill just enough to be able to roll into balls that will hold their shape but not set firm.
Set up a rolling station with a small bowl of water for your hands, half a cup of desiccated coconut in a small bowl, a plate for the finished truffles and a tablespoon to scoop the mixture.
Once the mixture is cool enough to roll into balls, dampen the palm of your hand and scoop a level tablespoon of mixture, roll it into a ball, and while the ball is still damp, roll in the coconut and set aside.
Repeat with all the remaining mixture and set in the refrigerator for an hour to set firm, before transferring to an airtight container.
These will keep for up to 5 days in the refrigerator, or they will freeze well for up to 3 months.