Ingredients for Coconut Truffles With Macadamia Nuts
- 12 ounces of finely chopped white chocolate
- Salted Macadamia Nut
- Heavy Cream
- Dark Rum
- Unsweetened Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Truffles With Macadamia Nuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Truffles With Macadamia Nuts
- Finely chop 12 ounces of white chocolate. Place in a heatproof bowl.
- Pulse 1 cup of macadamia nuts in a food processor until finely ground. In a medium saucepan, bring 1 cup of heavy cream to a simmer over medium heat.
- Remove the cream from heat and stir in 1/4 cup of Malibu coconut rum.
- Whisk the warm rum cream into the chopped white chocolate until completely melted and smooth. Stir until smooth and creamy.
- Stir in the ground macadamia nuts.
- Line an 8-inch square baking pan with plastic wrap, leaving some overhang on the sides. Pour the truffle mixture into the pan and chill, uncovered, in the refrigerator for at least 4 hours, or preferably overnight.
- Invert the pan onto a work surface and remove the plastic wrap.
- Cut the chilled truffle mixture into 64 squares.
- Roll each square between your palms to form a ball.
- Roll the truffles in 1 cup of sweetened shredded coconut to coat completely.
- Store the truffles in an airtight container in the refrigerator until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
41g
Carbs
2g
