Coconut Truffles With Macadamia Nuts

“This is a new recipe that I just tried yet. Wow! What flavor!! Just right for the Christmas goodie platter. I tried a batch with the dark rum and then tried another using Malibu, a light coconut rum. I really prefer the Malibu rum in this recipe.”
READY IN:
1hr 10mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop white chocolate until fine and place in a bowl.
  2. Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
  3. Remove from heat and stir in rum.
  4. Whisk in white chocolate until melted and smooth.
  5. Stir in nuts.
  6. Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
  7. Invert onto a work surface and remove plastic wrap.
  8. Cut into 64 squares and roll each piece between your palms to form a ball.
  9. When all balls are formed, roll in coconut to cover completely.
  10. Store truffles covered and in the fridge until ready to serve.

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