Coconut Truffles With Macadamia Nuts

Coconut Truffles With Macadamia Nuts

Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
Finely chop white chocolate until fine and place in a bowl.
Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
Remove from heat and stir in rum.
Whisk in white chocolate until melted and smooth.
Stir in nuts.
Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
Invert onto a work surface and remove plastic wrap.
Cut 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.
Store truffles covered and in the fridge until ready to serve.