You know I LOVE chocolate but I do like to offer non-chocolate desserts at gatherings too and these were a huge hit!
Total time to make: 2 hours
1/3 cup heavy cream
1/4 cup butter
1 tsp coconut extract
12 oz high quality white chocolate
1/2 cup powdered sugar
1 cup unsweetened shredded coconut
8 oz white candy coating
Combine heavy cream, butter, coconut extract, white chocolate and powdered sugar in a double boiler. Heat until melted, stirring well to combine.
Turn heat off and stir in powdered sugar.
Place in the refrigerator for 1-1 1/2 hours, until firm.
Using a cookie scoop, melon baller or regular spoon, scoop out portions of the hardened white chocolate mixture and roll into a ball with your hands. Place on a parchment or wax paper lined baking sheet.
Place shredded coconut in a bowl.
Melt white candy coating in a double boiler. Once melted, dip truffle balls in the candy coating and then roll in the shredded coconut. Place back on the baking sheet and place in the refrigerator or freezer until hardened.
Recipe from Grandmother’s Kitchen