White Chocolate Coconut Truffles
Ingredients
1/3 cup heavy cream
1 cup white chocolate chips
2 Tbls butter
1 tsp vanilla extract
1 cup shredded coconut
Directions
In a sauce pan, bring heavy cream to a simmer, over medium heat. Stir in chocolate chips. Remove from heat, and stir until smooth. Let stand for 5 minutes.
Add butter and vanilla, mixing until smooth.
Pour into a shallow bowl. Cover and refrigerate for at least 4 hours.
Once set, use a small cookie scoop to scoop balls of white chocolate, and roll through shredded coconut.
Store in the fridge until ready to serve.
