COCONUT TRUFFLES

COCONUT TRUFFLES image

Yield 36 truffles

Number Of Ingredients 5

Previous Next

1/2 cup butter (have more on reserve if needed)
3 cups unsweetened coconut
3 T. rum
1/3 cup coarsely chopped macadamia nuts (1/4 for the mixture, the rest for topping)
8 ounces semisweet chocolate, melted

Steps:

I have learned that dried coconut can vary in terms of its "dryness" and this depends on its processing, the weather and so forth. So having extra butter and powdered sugar on hand in case you need them. Line a baking sheet with waxed paper, parchment. Alternatively you can use aluminium foil with a light greasing of butter. Melt the butter on the stove or the the microwave. Add the rum. Stir. Toss coconut with the nuts until the nuts are nicely distributed. Add the butter. Stir to distribute well.Add the powdered sugar increments and stir. The final mixture should be able to hold its shape as a ball. If it is too moist add more powdered sugar, if too dry add butter. Shape heaping a teaspoon into a ball and put on the prepared pan. The mixture should make three dozen balls. Place in refrigerator. Prepare chocolate. The easiest method if you are not accustomed to working with chocolate is semisweet chocolate chips. Use a better grade of chocolate if you are comfortable with temporing. The best method is in a bowl over a pot of simmering water. Dip each ball halfway into the chocolate and very lightly dust with the remaining nuts. Arrange chocolate side down on sheet. Refrigerate until firm, about 30 minutes. Can be made ahead but serve chilled