Active time: 1 hr Start to finish: 5 hr

Makes 64 truffles.

INGREDIENTS

• 8oz lindt white chocolate
• 1cup salted dry-roasted macadamia nuts (5 oz)
• 1/4cup heavy cream
• 2tablespoons dark rum
• 1 1/2cups finely shredded unsweetened desiccated coconut

DIRECTIONS Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).

Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap–lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.

Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.

Cooks’ note:

• Truffles keep, covered and chilled, 1 week.

Tags: Coconut, Macadamia, Recipe, Truffles