Best Coconut Macadamia Truffles Recipes

White Chocolate, Macadamia & Coconut Truffles image

Provided by TastyTooshi

Categories Dessert

Time 10m

Yield 40 balls

Number Of Ingredients 4

375 g white chocolate candy melts
125 ml pouring cream
40 unsalted macadamia nuts
130 g shredded coconut

Steps:

Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
Cover and place in the fridge for 6 hours or until the mixture is firm.
Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.

Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 3.2, Cholesterol 3.4, Sodium 18.2, Carbohydrate 7.2, Fiber 0.1, Sugar 7, Protein 0.7

Coconut Macadamia Truffles image

Yield Makes 64 truffles

Number Of Ingredients 5

8 oz Lindt white chocolate
1 cup salted dry-roasted macadamia nuts (5 oz)
1/4 cup heavy cream
2 tablespoons dark rum
1 1/2 cups finely shredded unsweetened desiccated coconut

Steps:

Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.