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Prep Time : 30min
Cook Time : 5min
Course : Cookies and Candy, Dessert, Snack, Tea Time
Special : Caffeine-Free, Easy, Egg-Free, Gluten-Free, Kosher (Dairy), Large Quantity, Make Ahead, Vegetarian, Wheat-Free
Type of Prep : Blend / Process, Chill, No-Bake, Processor
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Spring, Summer, Winter
 
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Coconut Macadamia Truffles Recipe

From The Best of Gourmet 2000 (Conde Nast Books)

Macadamia nuts, white chocolate, and rum combine in these truffle candies that are rolled in coconut. They are extremely easy to make.

INGREDIENTS:

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

PREPARATION:

Finely grind white chocolate in a food processor and transfer to a bowl.

Pulse macadamia 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. Truffles keep, covered and chilled, 1 week.

Yield: 64 truffles

Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.

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