---------- Recipe via Meal-Master (tm) v8.02
  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;
       1    Large 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 truffles.
   Source: “An Edible Christmas” cookbook by Irena
   Chalmers. Reformatted by: CYGNUS, HCPM52C