These little bites of tropical heaven are easily made and are perfect for special occasions. Easily made and stored in the refrigerator, they can be made a week ahead of time. The biggest caveat is to use Coconut Cream. There is an item called coconut milk
but that is not the same product. The macadamia nuts can be found in the snack aisle of grocery stores. They are usually roasted and salted. The salt can be removed by rinsing under cold water and popping in a 250 degree oven for 5 to 7 minutes to dry out. Turn half way through to make sure they are dry on both sides.
I use a #100 disher to form my truffles which is about 1 tablespoon. However, you do it, whatever size you decide to make yours, remember by the time they are coated and rolled in coconut, they will increase dramatically in size.
1/4 cup sweetened coconut*
1/4 cup roasted macadamia nuts, coarsely chopped
2 tablespoons cream
1/3 cup cream of coconut
7 1/2 ounces white chocolate chips (about 1 1/4 cups)
2 teaspoons dark rum
1/2 teaspoon vanilla
Approximately 1 cup additional white chocolate chips
*Toast a 7 ounce bag of coconut for 8 to 12 minutes at 350 degrees stirring often until medium browned. Measure 1/4 cup for the centers, keeping the remainder for finishing the truffles.
Combine the cream, cream of coconut and white chocolate chips in the top of a double boiler. Heat over simmering water and whisk until the chocolate is melted. Stir in the rum and vanilla, then the coconut and rum. Pour into a bowl, cover with film and refrigerate until firm.
Scoop into desired size balls. Melt the additional white chocolate. Dip the centers in the chocolate and then roll in toasted chocolate. These can be left at room temperature for 2 to 3 days. For longer storage, refrigerate. Remove from refrigerator early the day of service to get completely room temperatured.
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