White Chocolate Coconut Truffles

For Truffles:

1/3 cup heavy cream

1/4 cup butter

1 teaspoon coconut extract

12 ounces good white chocolate

1/2 cup confectioners sugar

For Topping:

1 cup tender flake shredded coconut

8 ounces white candy melting chocolate for dipping

1. Over a double boiler, in a heat proof bowl, heat up the cream, butter, coconut extract and white chocolate stirring constantly till it's all melted.

2. Stir in the confectioner sugar till all mixed together well.

3. Refrigerate the truffle mixture until firm like 2 hours or so.

4. Put the shredded coconut in a bowl 

5. Roll the truffle mixture into small balls

6. Place them on a cookie sheet or on waxed paper

7. Refrigerate or freeze them while you melt the white chocolate candy coating.

8. Melt the white chocolate candy coating in pot on stove very carefully so not to burn - do it on low heat stirring constantly.

9. Dip the truffles into the melted white chocolate then coconut - I used a toothpick in the truffle to dip then rolled it in the coconut and pulled out the toothpick. The coconut will cover the little hole you make with your toothpick!

10. Refrigerate till serving.