---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 30 Servings
            -Dottie Cross TMPJ72B
       4 tb Unsalted butter; 1/2 stick
       8 oz White chocolate; finely chop
       1 c  Shredded sweetened coconut;
       1 lg Egg yolk; at room
       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