Toasted Coconut Truffles

Yield: about 5 1/2 dozen

Ingredients

• 4 cups (24 ounces) semisweet chocolate chips
• 8 ounces cream cheese, softened and cubed
• 3/4 cup sweetened condensed milk
• 3 teaspoons vanilla extract
• 2 teaspoons water
• 1 pound white candy coating
• 2 tablespoons flaked coconut, finely chopped and toasted

Instructions

1. In a microwave or heavy saucepan, melt chocolate chips.
2. Add the cream cheese, milk, vanilla extract and water; beat with a hand mixer until blended.
3. Cover and refrigerate until easy to handle, about 1 1/2 hours.
4. Shape into 1 inch balls and place on wax paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm.
5. In a microwave or heavy saucepan, melt candy coating, stirring often.
6. Dip balls into coating; place on wax paper-lined baking sheets. Sprinkle with coconut.
7. Refrigerate until firm, about 15 minutes.
8. Store in the refrigerator in an airtight container.