"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Coconut Macadamia Truffles Recipe

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This recipe for Coconut Macadamia Truffles, by , is from Legacy Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Sandquist
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Lindt white chocolate
1 cup salted dry-roasted macadamia nuts (5 oz)
1/4 cup heavy cream
2 tablespoons dark rum
1 1/2 cups finely shredded unsweetened desiccated coconut

Directions:
Directions:
Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap–lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
Note:
Truffles keep, covered and chilled, 1 week.

Number Of Servings:
Number Of Servings:
Approx. 64
Personal Notes:
Personal Notes:
Made for Freeman and Erin's wedding, Sept. 2007.

 

 

 

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