Coconut Truffles 1-1/2 cups butter, cubed 6 cups confectioners' sugar 3/4 cup heavy whipping cream 6 cups flaked coconut 1/2 teaspoon almond extract 1/2 teaspoon rum extract 1/2 teaspoon peppermint extract 1 teaspoon cherry extract 2 pounds milk chocolate candy coating, melted 1/2 cup ground almonds 4 ounces white candy coating, melted Red and green candy coating disks,* melted In a Dutch oven, heat butter over medium heat until golden brown, Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Coconut Truffles cont. about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle. Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm. Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden. Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles. *Editor's Note: Colored candy coating disks can be obtained by mail from Wilson Industries inc., 2240 W. 75th St., Woodridge IL 60517. To order, call 1800/794-5866 (fax 1-888/824-9520). Or visit Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Coconut Truffles their Web site at www.wilton.com In Canada, contact Wilton Industries, Canada LTd,. 98 Carrier Dr., Etobicoke ON Canada M9W 5R1. Phone 1-416/679-0798. Yield: about 9 dozen. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008