White Chocolate Coconut Truffles
4 tbsp unsalted butter
8 oz white chocolate, finely chopped
1 cup shredded sweetened coconut, divided
1 large egg yolk, at room temperature
2 tbsp coconut liqueur or light rum
1/2 tsp vanilla

Met 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.) 30 truffles