Recipe courtesy of Vallery Lomas

Coconut Truffles

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This recipe is courtesy of Seagram's Escapes. Nothing says “Season’s Greetings” better than these snow-white coconut truffles – they're delectable (and easy!) bite-size Christmas confections. You can upgrade the almonds to macadamia nuts to complete the Hawaiian-inspired flavor profile. Pair the truffles with frosty bottles from the Seagram's Escapes Aloha Ice Variety Pack for a virtual island getaway.
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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 30 min
  • Yield: 16
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  1. Line a baking sheet with wax paper or parchment.
  2. Sift the confectioners’ sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine. 
  3. Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes. 
  4. Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine. 
  5. Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.  
  6. Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days. 

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