1/4 cup heavy cream
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/2 cups chopped white chocolate
3/4 sweetened flaked coconut
Scald cream with both the vanilla and coconut extract over medium heat. Stir in chocolate until melted. Cool for 1 hour. Shape into 1 inch balls and roll in the flaked coconut. Chill for one hour or until firm. *Store tightly covered at room temperature.
While I am at it, here is a sneak peak of Easter at our house.
Before I go, don't forget my give away of this darling book. Just in time for The Masters and perfect for the wee golfer in your life.
To enter, like my Facebook page (The Southern Sideboard), like The Masters A to Z by Julia Alfriend Ferris on Facebook (tell her The Southern Sideboard sent you) and leave a message on this post that you have done all of the above.