Macadamia Nut Truffles

Submitted by:  Lindsay

Refrigerate, covered, up to a week.

2/3 cup whipping cream
1 teaspoon vanilla
1/2 cup macadamia nuts
14 ounces White chocolate, coarsely chopped
3/4 cup sweetened, flaked coconut
parchment paper

Put chopped chocolate into a bowl. Bring cream to a boil in a saucepan, then pour over chocolate. Stir until the chocolate has melted and the mixture is smooth. Stir in the vanilla and refrigerate overnight.

Place nuts and coconut into separate small baking pans. Toast in a preheated 325 degree oven 8 minutes or until they begin to take on some color. Shake once during baking time. Remove from oven and cool Chop nuts finely; combine with coconut.

Line a baking sheet with parchment paper and set aside. Spread nut-coconut mixture on a plate. Using a teaspoon, scoop truffle mixture onto baking sheet. Roll into balls, then into coating.

Refrigerate, covered, up to a week.