Active time: 1 hr Start to finish: 5 hr

　　

Ingredients

Makes 64 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

　　

Step 1

Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).

　　

Step 2

Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap–lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.

　　

Step 3

Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.

　　Cooks' note:

　　• Truffles keep, covered and chilled, 1 week.