Ingredients
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12 oz. White ChocolateGood quality
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1/3 c. Whipping CreamHeavy
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4 T. Unsalted Butter
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1⁄2 pkg. (7 oz.) CoconutFlaked, toasted*
Directions
Break chocolate up into very small pieces. Place in mixing bowl. In small saucepan, combine cream and butter. Heat just to boiling; immediately pour directly over chocolate pieces. Beat by machine, by hand until smoothly blended. Chill 1 to 2 hours until firm. Roll between palms of hand into 1-inch balls. Roll balls in coconut. Freeze in freezer bags up to 6 months. Makes about 2 dozen.
*To toast coconut: Bake on baking sheet in 350-degree oven about 10 to 15 minutes, stirring often, until golden brown.
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