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Ingredients

1 ⅓ cups shredded coconut ½ cup confectioners' sugar 3 ½ ounces ricotta cheese 16 whole almonds 2 ½ (1 ounce) squares white chocolate 2 ⅔ tablespoons heavy cream ¼ cup shredded coconut

Nutrition Info

96.3 calories carbohydrate: 10.9 g cholesterol: 6.2 mg fat: 5.5 g fiber: 0.9 g protein: 1.5 g saturatedFat: 3.7 g servingSize: - sodium: 33.6 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each, cool in freezer for 20 minutes.
Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

16 truffles

This recipe makes white chocolate and coconut truffles with a surprise!