Categories: Candies, Chocolate 
      Yield: 30 servings 
  
           -Dottie Cross TMPJ72B 
      4 tb (1/2 stick) unsalted butter 
      8 oz White chocolate; finely chop 
      1 c  Shredded sweetened coconut; 
           -divided 
      1    Large egg yolk; at room 
           -temperature 
      2 tb Coconut liqueur or light rum 
    1/2 ts Vanilla extract 
  
  Melt the butter in a heatproof bowl over very hot, not simmering, 
  water. Add the white chocolate and melt, stirring occasionally, just 
  until smooth. Remove from the heat and whisk in 1/4 cup of the 
  coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may 
  separate, but keep whisking and it will come together. Cover tightly 
  with plastic wrap and refrigerate until firm, at least 3 hours or 
  overnight. Using a melon baller, scoop up the mixture and roll into 
  1-inch balls. Roll each ball in the remaining coconut, pressing the 
  coconut on so it will adhere. Refrigerate until ready to serve. (The 
  truffles can be prepared up to 3 days ahead, tightly covered, and 
  refrigerated, or frozen for up to 1 month. Makes about 30 truffles. 
  Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted 
  by: CYGNUS, HCPM52C