Coconut Cream Truffles

Yield: about 24

Ingredients

• 1/2 cup heavy cream
• 1/2 cup flaked coconut
• 1/2 pound white chocolate, shopped
• 1 tablespoon unsalted butter
• 1/4 teaspoon coconut extract
• Confectioners' sugar

Instructions

1. Heat cream and coconut to a simmer. Remove from heat, stir in chocolate, then let sit for 5 minutes.
2. Add butter and extract, stirring until smooth.
3. Cover and chill for 3 hours.
4. Drop with a teaspoon onto wax paper. Roll into balls, then roll in coconut.
5. Cover and chill for at least 2 hours.

Notes

These can be stored for up to two weeks.