---------- Recipe via Meal-Master (tm) v8.02

     Title: WHITE CHOCOLATE-COCONUT TRUFFLES
Categories: Candies, Chocolate
     Yield: 30 servings

          -Dottie Cross TMPJ72B
     4 tb (1/2 stick) unsalted butter
     8 oz White chocolate; finely chop
     1 c  Shredded sweetened coconut;
          -divided
     1    Large egg yolk; at room
          -temperature
     2 tb Coconut liqueur or light rum
   1/2 ts Vanilla extract

 Melt the butter in a heatproof bowl over very hot, not
 simmering, water. Add the white chocolate and melt,
 stirring occasionally, just until smooth. Remove from
 the heat and whisk in 1/4 cup of the coconut, the egg
 yolk, coconut liqueur, and vanilla. The mixture may
 separate, but keep whisking and it will come together.
 Cover tightly with plastic wrap and refrigerate until
 firm, at least 3 hours or overnight. Using a melon
 baller, scoop up the mixture and roll into 1-inch
 balls. Roll each ball in the remaining coconut,
 pressing the coconut on so it will adhere. Refrigerate
 until ready to serve. (The truffles can be prepared up
 to 3 days ahead, tightly covered, and refrigerated, or
 frozen for up to 1 month. Makes about 30 truffles.
 Source: "An Edible Christmas" cookbook by Irena
 Chalmers. Reformatted by: CYGNUS, HCPM52C

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