Coconut Macadamia Truffles

Directions

1. 1
   Finely grind white chocolate in a food processor and transfer to a bowl.
2. 2
   Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
3. 3
   Bring cream to a simmer in a medium skillet.
4. 4
   Remove from heat and stir in rum.
5. 5
   Whisk in white chocolate until melted and ganache is smooth.
6. 6
   Stir in nuts.
7. 7
   Pour ganache into a plastic-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
8. 8
   Invert ganache onto a work surface and remove plastic wrap.
9. 9
   Cut ganache into 64 squares and roll each piece between your palms to form a ball.
10. 10
    When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.