Pink Coconut Truffles

• 10 ounces semisweet chocolate, chopped
• 1/2 cup whipping cream
• 1/4 cup butter, cut up
• 2 cups shredded coconut
• pink food coloring (optional) or red food coloring (optional)
• 6 ounces chocolate-flavored candy coating, cut up
• 1/4 cup white chocolate baking square
• 1 teaspoon shortening

1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100% power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
2. Stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1 1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes.
3. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
4. Let truffles stand at room temperature for 15 minutes before serving.

chocolate, whipping cream, butter, shredded coconut, coloring, chocolateflavored, white chocolate baking square, shortening

Taken from www.food.com/recipe/pink-coconut-truffles-199095 (may not work)