*  Exported from  MasterCook Mac  *
 Recipe By     : dave prelip <dprelip@dodgenet.com>
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Candies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tb            (1/2 stick) unsalted butter
    8      oz            White chocolate  -- finely chopped
    1      c             Shredded sweetened coconut -- divided
    1                    Large egg yolk  -- room temp.
    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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