Coconut Macadamia Truffles

• 8 oz Lindt white chocolate
• 1 cup salted dry-roasted macadamia nuts (5 oz)
• 1/4 cup heavy cream
• 2 tablespoons dark rum
• 1 1/2 cups finely shredded unsweetened desiccated coconut

1. Finely grind white chocolate in a food processor and transfer to a bowl.
2. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
3. Bring cream to a simmer in a medium skillet.
4. Remove from heat and stir in rum.
5. Whisk in white chocolate until melted and ganache is smooth.
6. Stir in nuts.
7. Pour ganache into a plastic-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
8. Invert ganache onto a work surface and remove plastic wrap.
9. Cut ganache into 64 squares and roll each piece between your palms to form a ball.
10. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.

lindt white chocolate, nuts, heavy cream, dark rum, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-macadamia-truffles-104423 (may not work)