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"Coconuts"




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 2 oz white chocolate chips
  
• 1 1/2 cups shredded sweetened coconut
  
• 1 1/2 cups powder sugar
  
• 3 tbl sour cream
  
• 1/4 tsp almond extract
  
• 1/4 unsweetened cocoa
  






Instructions



1. In a small bowl set over simmering water of in a microwave oven, gently heat the chocolate until nearly melted. Remove from the heat and stir until smooth. Let cool a few minutes.
   
2. Meanwhile, in a processor, process coconut and sugar until coconut is finely chopped. Add the sour cream, almond extract and melted white chocolate. Process just until blended.
   
3. Refrigerate mix, stirring once or twice, until cool and thick, about 15 minutes.
   
4. Place the cocoa in a shallow dish or small plastic bag. Pinch off end and form truffle mixture into walnut-sized balls. Roll or shake in cocoa to coat completely. Let dry for at least 5 minutes.
   






Final Comments


Keeps for 5 days in fridge, 1 month frozen.